Suitability of electrolyzed oxidizing water for the disinfection of hard surfaces and equipment in radiology

Pintaric, Robert; Matela, Jože; Pintarič, Štefan

doi:10.1186/s40201-015-0160-8

Cited by 18 publications

(13 citation statements)

References 33 publications

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“…These surfaces represent possible sources of infection for medical staff and other patients (Chaoui and others ; Grabsch and others ; Buerke and others ). Pintaric and others () reported the potential use of EW in diagnostic rooms and equipment such as computer tomographs and magnetic resonance imaging scanners. Their results revealed that treatment with AEW effectively reduced the total bacterial count by about 50% to 80% without any detrimental effect.…”

Section: Applications Of Ewmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

309

218

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Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.Keywords: decontamination techniques, electrolyzed water, foodborne pathogens, food safety Practical Application: From an industrial viewpoint, this publication can be used for the comparison and improvement of electrolyzed water (EW) generators. From a scientific standpoint, this publication can help in understanding the role of various parameters and can provide insight into EW producing systems and its applications for further research and development.

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Section: Applications Of Ewmentioning

confidence: 99%

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Rahman

Khan

2016

Comp Rev Food Sci Food Safe

309

218

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“…Dne of the disadvantages of using electrolyzed water is their lack of effectiveness in eliminating bacterial spores (Pintaric et al, 2015). We only observed in our experiment short term effects of electrolyzed water in food preservation.…”

Section: Resultsmentioning

confidence: 71%

Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit

et al. 2016

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Microorganisms are the primary responsible for food poisoning and food spoilage. The purpose of this study was to evaluate different fruit washing methods with tap water, electrolyzed water and rhamnolipids solution produced by Pseudomonas aeruginosa LBI, in order to inhibit microbial growth. The tested organism was Eugenia uniflora. The fruits were washed and periodically inoculated into culture media to evaluate and count the colonies on the fruit surface. It was also observed the deterioration level of the fruits after each treatment. The results showed that treatment with rhamnolipids were the most efficient, inhibiting the growth of fungi and bacteria. The electrolyzed water proved to be very efficient in bacterial inhibition at the initial time, but in the final time it did not present any inhibitory effect. The electrolyzed water was also not effective in eliminating fungus. Washing with tap water was the less efficient treatment of all. The only treatment that showed an increased durability has been with rhamnolipids, increasing shelf life by up to two days. Thus rhamnolipids are the most recommended method for fruits sanitation.

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“…Previous studies have reported EOW as an effective antimicrobial agent for dental impressions. [62021222526272829]…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of the effect of electrolyzed oxidizing water on surface detail reproduction, dimensional stability and Surface texture of poly vinyl siloxane impressions

Mahalakshmi

Jeyapalan

Mahadevan

et al. 2019

J Indian Prosthodont Soc

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Aim:The aim of this in vitro study was to comparatively evaluate the effect of chemical disinfectants on the surface detail reproduction, dimensional stability and surface texture of polyvinyl siloxane (PVS) impressions.Materials and Methods:The impressions were then divided into five groups (fifteen samples per group) and subjected to a ten minutes immersion with 2% glutaraldehyde (Group I), 1% sodium hypochlorite (Group II), freshly prepared electrolyzed oxidizing water (EOW) with different pH values - acidic (Group III), alkali (Group IV) and neutral (Group V). The samples were examined pre and post-immersion under visual observation for surface detail reproduction, travelling microscope for measurement of dimensional stability and surface profilometer (3D) for evaluation of surface texture. A standardized master die was fabricated and seventy-five PVS test samples were made. The samples were subjected to immersion disinfection and studied for surface detail reproduction, dimensional stability and surface texture. Post-hoc test, paired t test and ANOVA were used to analyze dimensional stability statistically both within and between the test groups.Results:The surface detail reproduction was satisfactory with both pre and post-immersion test samples. A statistically significant dimensional change was observed post-immersion in Groups II, III and V test samples and a statistically insignificant dimensional change was observed in Groups I and IV test samples. There was a negligible change in surface texture post-immersion in Groups I, III, IV and V test samples with a slight increase in surface roughness post-immersion in Group II samples.Conclusion:In this study, all the test disinfectants produced satisfactory surface detail reproduction on Polyvinyl siloxane impressions. 2% glutaraldehyde and electrolyzed oxidizing water (alkali) have resulted in statistically insignificant dimensional change, while 1% sodium hypochlorite, electrolyzed oxidizing water (acidic) and electrolyzed oxidizing water (neutral) have resulted in statistically significant dimensional changes. All the test disinfectants except 1% sodium hypochlorite showed a reduction in surface roughness (Ra) values.

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Suitability of electrolyzed oxidizing water for the disinfection of hard surfaces and equipment in radiology

Cited by 18 publications

References 33 publications

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Electrolytic treatment and biosurfactants applied to the conservation of Eugenia uniflora fruit

Comparative evaluation of the effect of electrolyzed oxidizing water on surface detail reproduction, dimensional stability and Surface texture of poly vinyl siloxane impressions

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