Revisiting the Use of Electrolyzed Water as a Fresh Produce Sanitizer

Yudin, R.V.; Zúñiga, Marı́a Elvira; Vergara, J.M.

doi:10.17660/actahortic.2011.906.29

Cited by 3 publications

(3 citation statements)

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“…EW (also known as electrolyzed oxidizing water), which is also based on hypochlorous acid, has received much attention since its approval by the U.S. Environmental Protection Agency in 2002 (34,45,61). Unlike other chlorine-based sanitizers that must be purchased, the hypochlorous acid found in EW is generated on site during electrolysis of water containing sodium chloride, with an available chlorine level as high as 100 ppm attained at a pH <3.0.…”

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confidence: 99%

Efficacy of Various Sanitizers against Salmonella during Simulated Commercial Packing of Tomatoes

Wang

Ryser

2014

Journal of Food Protection

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Chemical sanitizers are usually added to dump tank water to minimize cross-contamination during tomato packing. However, the efficacy of sanitizers continues to be questioned. This study assessed the ability of six commonly used sanitizers (40 ppm of peroxyacetic acid, 40 ppm of mixed peracid, 40 ppm of available chlorine alone or acidified to pH 6.0 with citric acid or T-128, and electrolyzed water containing 40 ppm of available chlorine at pH 6.7) to reduce Salmonella on tomatoes, in wash water, and on equipment surfaces using a pilot-scale processing line. Red round tomatoes (11.3 kg) were dip inoculated to contain Salmonella at ∼6 log CFU/g, air dried for 2 h, treated for 2 min in a 3.3-m-long dump tank and then dried on a roller conveyor, with sanitizer-free water serving as the control. Tomato and water samples were collected at 15-s intervals during washing with additional dump tank, water tank, and roller conveyor surface samples collected after washing. All samples were appropriately neutralized, diluted, and surface plated on Trypticase soy agar containing 0.6% yeast extract, 0.05% ferric ammonium citrate, and 0.03% sodium thiosulfate with or without membrane filtration to enumerate Salmonella. All six sanitizer treatments were more efficacious than the water control (P ≤ 0.05), with chlorine plus citric acid yielding the greatest Salmonella reduction on tomatoes (3.1 log CFU/g). After processing, all sanitizer wash solutions contained significantly lower (P ≤ 0.05) levels of Salmonella than the water control (3.0 log CFU/ml). The four chlorine-based sanitizer treatments yielded significantly lower Salmonella populations (P ≤ 0.05) in the wash solution compared with peroxyacetic acid and mixed peracid. After processing with sanitizers, Salmonella populations decreased to nondetectable levels (<0.2 log CFU/100 cm(2) ) on the equipment surfaces.

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confidence: 99%

Efficacy of Various Sanitizers against Salmonella during Simulated Commercial Packing of Tomatoes

Wang

Ryser

2014

Journal of Food Protection

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“…Moreover, EW is effective for washing and disinfection of fresh-cut fruits and vegetables. The water can represent a vehicle of cross-contamination; for this reason chlorine is usually added to the washing water but EW represents a valid alternative to this practice (Graça et al 2010;Yudin et al 2010). Yang et al (2003) reported that a reduction of Salmonella typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes of 2 log CFU/g can be obtained by plunging fresh-cut lettuce in EW at pH 7, containing 300 mg/L of free chlorine, for 5 min.…”

Section: Ew On Fruits and Vegetablesmentioning

confidence: 99%

Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability

Colangelo

Caruso

Favati

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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Food safety is a priority for the food industry and to achieve this result a correct plant sanitation programme is of the utmost importance. Among various disinfection techniques, an emerging one is represented by the use of electrolysed water (EW) as the disinfecting agent. The use of EW is compliant with the desire to find alternatives to chlorination and heat treatments, representing a green cleaning alternative to toxic disinfectants. EW is an activated liquid, obtained by passing a diluted saline solution (NaCl, KCl or MgCl 2 ) through an electrolytic cell, thus causing the production from the anode side of electrolysed oxidising water, containing high dissolved oxygen, free chlorine and characterised by a low pH (2.3-2.7) and a high oxidation-reduction potential (ORP > 1,000 mV). At the same time from the cathode side electrolysed reduced water is produced, with high pH (10.0-11.5), high dissolved hydrogen and low ORP (À800 to À900 mV). Unlike other chemical disinfectants, EW is not harmful for skin and mucous membranes and is quite easy to handle. Furthermore, the use of EW is relatively inexpensive and, above all, is a sustainable technique. Currently used sanitisers (e.g. glutaraldehyde, formaldehyde, etc.) are effective, but their adverse effects on the environment are well known. Differently from these chemicals, the use of EW has a reduced impact on the environment and because of its properties, it may find several applications in the food industry. In this work, the characteristics and some EW applications as sustainable sanitation technique applied in the food industry are reported and discussed.

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“…In fact, in the various studies (Guentzel et al 2010;Vandekinderen et al 2009;Tomás-Callejas et al 2011) is reported that the use of EW, NEW and OEW does not leave significant residues of chlorine and does not affect quality the sensory and nutritional of the fruits and vegetables. The water can represent a vehicle of cross-contamination; for this reason chlorine is usually added to the washing water but EW represents a valid alternative to this practice (Graça et al 2010;Yudin et al 2010). The OEW can be used to protect products from deterioration post-harvest caused by fungal species, such as Aspergillus, Cladosporium, Penicillium, and from the presence of mycotoxins produced by these fungal species.…”

Section: Ew On Fruits and Vegetablesmentioning

confidence: 99%

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

Vastola¹

2015

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Revisiting the Use of Electrolyzed Water as a Fresh Produce Sanitizer

Cited by 3 publications

References 0 publications

Efficacy of Various Sanitizers against Salmonella during Simulated Commercial Packing of Tomatoes

Efficacy of Various Sanitizers against Salmonella during Simulated Commercial Packing of Tomatoes

Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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