Antibacterial Effects of Electrolyzed Water Against Food-bone Pathogens in Suspensions and on Food Processing Surfaces

Abstract:

In order to understand the application potential of electrolyzed water in reducing bacteria decontamination, antibacterial effects of electrolyzed oxidizing (EO) water against harmful bacteria in suspensions and on food processing surfaces were studied in this paper. EO water was prepared from tap water containing 0.1% NaCl after eletrolysis for 7min. Bacteria suspensions including Escherichia coli O157:H7 (4.20×10⁶CFU/mL), Salmonella enteritidis (2.18×10⁶ CFU/mL), Listeria monocytogenes (1.44×10⁶CFU/mL), Morganella morganii (2.10×10⁶CFU/mL) and Vibrio parahaemolyticus (1.94×10⁶CFU/mL) were individually treated with EO water. The populations of all bacteria cells in suspensions were reduced below 50 CFU/mL after EO water treatment for 2min. Chips (5×5cm²) of stainless steel sheet, ceramic tile and floor tile were inoculated with the bacteria and soaked in EO water for 5 min. Viable cells of bacteria were detected on all chips surfaces after being hold at room temperature. Treatment of EO water significantly reduced pathogens below 40 CFU/mL. Therefore, EO water can be an ideal disinfection agent and used for decontamination of harmful bacteria on food processing surfaces.