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Cen C, Wang X, Li H, Chen J, Wang Y. An inhibitor of the adaptability of Pseudomonas fluorescens in a high-salt environment. Phenomenon and mechanism of inhibition. Int J Food Microbiol 2024; 412:110553. [PMID: 38181519 DOI: 10.1016/j.ijfoodmicro.2023.110553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 01/07/2024]
Abstract
Pseudomonas fluorescens is a spoilage bacterium in food that has the ability to maintain growth and reproduction in high-salt environments. It acts as a defence mechanism through the exclusion of ions and the formation of biofilms. Hence, disrupting this defence mechanism may be a good way to control food spoilage. In this study, a specific flavonoid small molecule baicalin was found, which was able to dismantle the defence mechanism of the bacteria at a lower concentration (400 μM) of treatment. In synergy with salt, baicalin showed a significant inhibitory effect on the growth, c-di-gmp synthetics and biofilm formation of Pseudomonas fluorescens Pf08. Through transcriptomics, we also found that baicalein interfered with bacterial transport and polysaccharide production functions. Through molecular docking and QPCR, we found that baicalin is able to binding with the RpoS protein through hydrogen bonding and thus interfere with its function.
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Affiliation(s)
- Congnan Cen
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Xinxuan Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanbo Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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2
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Li J, Wang Y, Zheng W, Xia T, Kong X, Yuan Z, Niu B, Wei G, Li B. Comprehensive evaluation of treating drinking water for laying hens using slightly acidic electrolyzed water. Poult Sci 2024; 103:103176. [PMID: 37939586 PMCID: PMC10665938 DOI: 10.1016/j.psj.2023.103176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/27/2023] [Accepted: 10/06/2023] [Indexed: 11/10/2023] Open
Abstract
Slightly acidic electrolyzed water (SAEW) is well-known for its highly potent antibacterial properties and safe residue-free nature. In this study, a comprehensive evaluation was conducted on 2 disinfection methods for waterline cleaning in poultry houses: (1) continuously add SAEW into the waterline and (2) the conventional waterline disinfection method, which includes regular use of high-concentration chemical disinfectant for soaking the waterline and flushing with water. The evaluation focused on the effects of these methods on bacteria levels in laying hens' drinking water, the fecal normal rate of laying hens, egg quality, as well as the economic costs and water footprint associated with each method. The results show that the inhibition rate of the control group was 52.45% to 80.36%, which used 1500 mg/L sodium dichloroisocyanurate (DCCNa) for soaking and then flushing with water. The bacterial levels in the waterline returned to pre-treatment levels 26 h after cleaning. However, the experimental group with an available chlorine concentration (ACC) of 0.3 mg/L SAEW showed a higher inhibition rate (99.90%) than the control group (P < 0.05) and exhibited a sustained antimicrobial effect. Regarding eggshell thickness, eggshell strength, and Haugh units of the egg, there were no significant differences between the experimental and control groups. However, the experimental group had higher egg weight and darker yolk color (P < 0.05) than those of the control group. Besides, the experimental group exhibited a higher fecal normal rate and a lower water footprint than those of the control group. Hence, SAEW represents a favorable choice for disinfecting drinking water in poultry houses due to its ease of preparation, lack of residue, energy efficiency, and efficient antibacterial properties. To ensure adequate sanitation, it is recommended to incorporate SAEW with an ACC of 0.3 mg/L into the daily management of the drinking water system for laying hens.
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Affiliation(s)
- Jian Li
- Department of Agricultural Structure and Environmental Engineering, College of Water Resources and Civil Engineering, China Agricultural University, 100083, Beijing, China; Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs, 100083, Beijing, China; Beijing Engineering Research Center on Animal Healthy Environment, 100083, Beijing, China
| | - Yang Wang
- Department of Agricultural Structure and Environmental Engineering, College of Water Resources and Civil Engineering, China Agricultural University, 100083, Beijing, China; Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs, 100083, Beijing, China; Beijing Engineering Research Center on Animal Healthy Environment, 100083, Beijing, China
| | - Weichao Zheng
- Department of Agricultural Structure and Environmental Engineering, College of Water Resources and Civil Engineering, China Agricultural University, 100083, Beijing, China; Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs, 100083, Beijing, China; Beijing Engineering Research Center on Animal Healthy Environment, 100083, Beijing, China
| | - Tong Xia
- Department of Agricultural Structure and Environmental Engineering, College of Water Resources and Civil Engineering, China Agricultural University, 100083, Beijing, China
| | - Xiangbing Kong
- Ruiande Environmental Protection Equipment Co., LTD., Beijing 102600, China
| | - Zhengdong Yuan
- Beijing Deqingyuan Agricultural Technology Co., Ltd., Beijing 102115, China
| | - Binglong Niu
- Beijing Deqingyuan Agricultural Technology Co., Ltd., Beijing 102115, China
| | - Guowen Wei
- Beijing Deqingyuan Agricultural Technology Co., Ltd., Beijing 102115, China
| | - Baoming Li
- Department of Agricultural Structure and Environmental Engineering, College of Water Resources and Civil Engineering, China Agricultural University, 100083, Beijing, China; Key Laboratory of Agricultural Engineering in Structure and Environment, Ministry of Agriculture and Rural Affairs, 100083, Beijing, China; Beijing Engineering Research Center on Animal Healthy Environment, 100083, Beijing, China.
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3
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Trang PN, Anh Ngoc TT, Masuda Y, Hohjoh KI, Miyamoto T. Antimicrobial resistance and biofilm formation of Escherichia coli in a Vietnamese Pangasius fish processing facility. Heliyon 2023; 9:e20727. [PMID: 37867806 PMCID: PMC10585221 DOI: 10.1016/j.heliyon.2023.e20727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 09/27/2023] [Accepted: 10/04/2023] [Indexed: 10/24/2023] Open
Abstract
This study aimed to investigate the occurrence, antibiotic resistance, and biofilm formation of Escherichia coli in the Vietnamese Pangasius fish processing facility. Among 144 samples including Pangasius fish, wash water, food contact surfaces, and personnel gloves, 18 E. coli isolates was detected and characterized. The E. coli was detected most frequently in wash water samples (22%, 8/36), followed by Pangasius fish (18%, 8/45). According to the antibiotic susceptibility test by the disc diffusion method, isolates showed the highest resistance against sulfamethoxazole/trimethoprim (45%), followed by tetracycline (39%), whereas all the E. coli isolates were susceptible to meropenem and fosfomycin. Notably, 39% of the isolates (7/18) were found to be multidrug resistant while no E. coli isolates were confirmed as extended-spectrum β-lactamase producers by the double-disk synergy test. The potency to form biofilm on the polystyrene surface of E. coli isolates indicated that 44% of the isolates (8/18) were classified as weak, 39% (7/18) as moderate, and 17% (3/18) as strong biofilm formers. Interestingly, multidrug resistant E. coli isolates were observed in moderate and strong biofilm producers. Additionally, either slightly acidic hypochlorous water with 40 mg/L of available chlorine or sodium hypochlorite with 100 mg/L of available chlorine exhibited a significant reduction in biofilm mass and biofilm cells of E. coli isolates. This study may provide helpful information about the actual state of E. coli isolates for effective control in the fish processing plant.
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Affiliation(s)
- Phan Nguyen Trang
- Department of Food Technology, Institute of Food and Biotechnology, Can Tho University, Campus II, 3/2 Street, Ninh Kieu District, Can Tho, Viet Nam
| | - Tong Thi Anh Ngoc
- Department of Food Technology, Institute of Food and Biotechnology, Can Tho University, Campus II, 3/2 Street, Ninh Kieu District, Can Tho, Viet Nam
| | - Yoshimitsu Masuda
- Division of Food Science and Biotechnology, Faculty of Agriculture, Kyushu University,744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Ken-ichi Hohjoh
- Division of Food Science and Biotechnology, Faculty of Agriculture, Kyushu University,744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
| | - Takahisa Miyamoto
- Division of Food Science and Biotechnology, Faculty of Agriculture, Kyushu University,744 Motooka, Nishi-ku, Fukuoka, 819-0395, Japan
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Gao X, Liu X, He J, Huang H, Qi X, Hao J. Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria. Foods 2022; 11:foods11244071. [PMID: 36553813 PMCID: PMC9778273 DOI: 10.3390/foods11244071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/06/2022] [Accepted: 12/13/2022] [Indexed: 12/24/2022] Open
Abstract
This study investigated the broad-spectrum bactericidal activity of non-electrolytic hypochlorite water (NEHW) and detected its hydroxyl radical content compared with that of slightly acidic electrolytic water (SAEW). Based on the results of UV scanning and storage stability, higher hypochlorite content and stronger oxidation were found to be responsible for the stronger bactericidal effect of NEHW. NEHW can achieve 99% bacterial disinfection effect by treating with 10 mg/L available chlorine concentration for more than 5 minutes. At the same time, the storage stability of NEHW was higher than that of SAEW. After 20 days of storage under sealed and dark conditions, the pH value only increased by 7.9%, and the effective chlorine concentration remained nearly 80%. The results showed that NEHW had higher germicidal efficacy and storage stability than SAEW.
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Rebezov M, Saeed K, Khaliq A, Rahman SJU, Sameed N, Semenova A, Khayrullin M, Dydykin A, Abramov Y, Thiruvengadam M, Shariati MA, Bangar SP, Lorenzo JM. Application of Electrolyzed Water in the Food Industry: A Review. Applied Sciences 2022; 12:6639. [DOI: 10.3390/app12136639] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.
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6
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Yan P, Chelliah R, Jo KH, Selvakumar V, Chen X, Jo HY, Oh DH. Stability and Antibiofilm Efficiency of Slightly Acidic Electrolyzed Water Against Mixed-Species of Listeria monocytogenes and Staphylococcus aureus. Front Microbiol 2022; 13:865918. [PMID: 35633663 PMCID: PMC9135065 DOI: 10.3389/fmicb.2022.865918] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/29/2022] [Indexed: 12/02/2022] Open
Abstract
In the natural environment, most microorganisms live in mixed-species biofilms, in which the metabolism and growth of organisms are different from that in single-species biofilms. Adhesive bacteria and their biofilms on the surface of food processing equipment are the sources of cross-contamination, leading to the risk for humans. Slightly acidic electrolyzed water (SAEW) has been proposed as a novel sanitizer in the food and agriculture industry. In this study, we investigated the changes in the physical properties of SAEW under different conditions and the disinfection abilities of SAEW against spore-forming and non-spore-forming pathogens. Furthermore, we examined the disinfection abilities of SAEW after 12 months of shelf life on a mixed-species biofilm of Listeria monocytogenes Scott A and Staphylococcus aureus. The results showed that SAEW at 30 and 50 ppm achieved all-kill of the spore-forming pathogen Bacillus cereus within 30 s. Changes in the ACC and pH of the produced SAEW were generally affected by the storage conditions. Both spore-forming and non-spore-forming pathogens were not detected under treatment with 50 ppm SAEW for 5 min under HDPE-closed conditions throughout the whole storage period. Moreover, 25 mg/L SAEW can inactivate L. monocytogenes Scott A and S. aureus biofilm cells in ~2.45 and 2.57 log CFU/mL in biofilms within 5-min treatment. However, the decline of the two bacteria in the mixed-species biofilm was 1.95 and 1.43 log CFU/mL, respectively. The changes in the cell membrane permeability of the mixed-species biofilm under treatment with SAEW were observed by using atomic force microscopy and confocal laser scanning microscopy. L. monocytogenes Scott A was more sensitive to SAEW in the mixed-species biofilm cells. These findings exhibited strong antibiofilm activities of SAEW in impairing biofilm cell membranes, decreasing cell density, and eliminating biofilm, which suggest that SAEW is an excellent antibacterial agent in the food processing industries.
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Affiliation(s)
- Pianpian Yan
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, South Korea.,SeouLin Bioscience Company and Limited, Seongnam-si, South Korea
| | - Ramachandran Chelliah
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, South Korea.,Kangwon Institute of Inclusive Technology (KIIT), Kangwon National University, Chuncheon, South Korea.,Saveetha School of Engineering, (SIMATS) University, Sriperumbudur, India
| | - Kyoung-Hee Jo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, South Korea.,SeouLin Bioscience Company and Limited, Seongnam-si, South Korea
| | - Vijayalakshmi Selvakumar
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, South Korea
| | - Xiuqin Chen
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, South Korea
| | - Hyeon-Yeong Jo
- SeouLin Bioscience Company and Limited, Seongnam-si, South Korea
| | - Deog Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, South Korea.,SeouLin Bioscience Company and Limited, Seongnam-si, South Korea
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7
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Hao J, Zhang J, Zheng X, Zhao D. Bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against Listeria monocytogenes planktonic cells and biofilm on food-contact surfaces. Food Quality and Safety 2022. [DOI: 10.1093/fqsafe/fyab038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
In the present study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against L. monocytogenes planktonic cells and biofilm on food-contact surfaces including stainless steel and glass was systematically evaluated. The results showed that SAEW (pH of 5.09 and available chlorine concentration (ACC) of 60.33 mg/L) could kill L. monocytogenes on food-contact surfaces completely in 30 s, whose disinfection efficacy is equal to that of NaClO solutions (pH of 9.23 and ACC of 253.53 mg/L). The results showed that long exposure time and high ACC contributed to the enhancement of the disinfection efficacy of SAEW on L. monocytogenes on food-contact surfaces. Moreover, the log reduction of SAEW treatment presented an increasing tendency within the prolonging of treatment time when SAEW was used to remove the L. monocytogenes biofilm formed on stainless steel and glass surfaces, which suggested that SAEW could remove L. monocytogenes biofilm effectively and its disinfection efficacy is equal to (in case of stainless steel) or higher than (in case of glass) that of high ACC of NaClO solutions. In addition, the results of the crystal violet staining and scanning electron microscopy (SEM) also demonstrated that SAEW treatment could remove the L. monocytogenes biofilm on food-contact surfaces.
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Affiliation(s)
- Jianxiong Hao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Junyi Zhang
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Xueqi Zheng
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
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Li H, Liang D, Huang J, Cui C, Rao H, Zhao D, Hao J. The Bactericidal Efficacy and the Mechanism of Action of Slightly Acidic Electrolyzed Water on Listeria monocytogenes' Survival. Foods 2021; 10:2671. [PMID: 34828952 DOI: 10.3390/foods10112671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/26/2021] [Accepted: 10/29/2021] [Indexed: 11/16/2022] Open
Abstract
In the present work, the bactericidal efficacy and mechanism of slightly acidic electrolyzed water (SAEW) on L. monocytogenes were evaluated. The results showed that the strains of L. monocytogenes were killed completely within 30 s by SAEW whose available chlorine concentration (ACC) was higher than 12 mg/L, and it was confirmed that ACC is the main factor affecting the disinfection efficacy of SAEW. Moreover, our results demonstrated that SAEW could destroy the cell membrane of L. monocytogenes, which was observed by SEM and FT-IR, thus resulting in the leakage of intracellular substances including electrolyte, protein and nucleic acid, and DNA damage. On the other hand, the results found that SAEW could disrupt the intracellular ROS balance of L. monocytogenes by inhibiting the antioxidant enzyme activity, thus promoting the death of L. monocytogenes. In conclusion, the bactericidal mechanism of SAEW on L. monocytogenes was explained from two aspects including the damage of the cell membrane and the breaking of ROS balance.
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Roy PK, Mizan MFR, Hossain MI, Han N, Nahar S, Ashrafudoulla M, Toushik SH, Shim WB, Kim YM, Ha SD. Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108179] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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10
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Abstract
Electrolyzed oxidizing water (EOW) is one of the promising novel antimicrobial agents that have recently been proposed as the alternative to conventional decontamination methods such as heat and chemical sanitizers. Acidic EOW with pH ranging from 2 to 5 is regarded most applicable in the antimicrobial treatment of vegetables and meats. Neutral and alkaline electrolyzed water have also been explored in few studies for their applications in the food industry. Neutral electrolyzed water is proposed to solve the problems related to the storage and corrosion effect of acidic EOW. Recently, the research focus has been shifted toward the application of slightly acidic EOW as more effective with some supplemental physical and chemical treatment methods such as ultrasound and UV radiations. The different applications of electrolyzed water range from drinking water and wastewater to food, utensil, and hard surfaces. The recent studies also conclude that electrolyzed water is more effective in suspensions as compared with the food surfaces where longer retention times are required. The commercialization of EOW instruments is not adopted frequently in many countries due to the potential corrosion problems associated with acidic electrolyzed water. This review article summarizes the EOW types and possible mechanism of action as well as highlights the most recent research studies in the field of antimicrobial applications and cleaning. Electrolyzed water can replace conventional chemical decontamination methods in the industry and household. However, more research is needed to know its actual mechanism of antimicrobial action along with the primary concerns related to EOW in the processing of different food products.
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11
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Lu MC, Chen PL, Huang DJ, Liang CK, Hsu CS, Liu WT. Disinfection efficiency of hospital infectious disease wards with chlorine dioxide and hypochlorous acid. Aerobiologia (Bologna) 2020; 37:29-38. [PMID: 33169045 PMCID: PMC7642575 DOI: 10.1007/s10453-020-09670-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Accepted: 10/22/2020] [Indexed: 06/11/2023]
Abstract
The disinfection efficiencies of two chemical disinfectants, chlorine dioxide and weak acid hypochlorous water (WAHW), were examined in the soiled room and dishwashing room of a hospital infectious disease ward in Taiwan. The investigations were conducted in two seasons, namely winter and summer, in order to examine the correlation between the bioaerosol concentration and the environmental factors. In addition, a single-daily disinfection mode (SM) and a twice-daily disinfection mode (TM) were applied in this study. The results showed that the bacteria and fungi colony counts were strongly correlated with the temperature. Both disinfectants reduced the bacteria and fungi concentrations in the considered rooms. However, of the two disinfectants, the ClO2 showed a stronger disinfection effect than the WAHW. It means that when using ClO2 as the disinfectant, the disinfection efficiency of the TM treatment mode is significantly better than that of the SM treatment mode. But, when using WAHW as the disinfectant, no significant difference is found between the disinfection efficiencies of the two methods. Overall, the results showed that the application of ClO2 twice daily provided the most effective means of satisfying the Taiwan EPA guidelines for the indoor air quality of hospital medical wards.
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Affiliation(s)
- Ming-Chun Lu
- Department of Environmental Resources Management, Chia-Nan University of Pharmacy and Science, Tainan, 71710 Taiwan
| | - Po-Lin Chen
- Center for Infection Control and Department of Internal Medicine, National Cheng Kung University Hospital, College of Medicine, National Cheng Kung University, Tainan, 70101 Taiwan
| | - Da-Ji Huang
- Department of Environmental Resources Management, Chia-Nan University of Pharmacy and Science, Tainan, 71710 Taiwan
| | - Chih-Kuo Liang
- Department of Electrical Engineering, National Taitung Junior College, Taitung, 95045 Taiwan
| | - Ching-Shan Hsu
- Department of Environmental Resources Management, Chia-Nan University of Pharmacy and Science, Tainan, 71710 Taiwan
| | - Wei-Ting Liu
- Department of Environmental Resources Management, Chia-Nan University of Pharmacy and Science, Tainan, 71710 Taiwan
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12
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Li Y, Tan L, Guo L, Zhang P, Malakar PK, Ahmed F, Liu H, Wang JJ, Zhao Y. Acidic electrolyzed water more effectively breaks down mature Vibrio parahaemolyticus biofilm than DNase I. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107312] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Nowsad AAKM, Khan ND, Hasan MM, Rahman SME, Araki T, Yoshimatsu T. Efficacy of electrolyzed water against bacteria on fresh fish for increasing the shelf-life during transportation and distribution. J Verbrauch Lebensm 2020; 15:351-62. [DOI: 10.1007/s00003-020-01288-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Ndraha N, Wong HC, Hsiao HI. Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review. Compr Rev Food Sci Food Saf 2020; 19:1187-1217. [PMID: 33331689 DOI: 10.1111/1541-4337.12557] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/15/2020] [Accepted: 03/02/2020] [Indexed: 12/15/2022]
Abstract
Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed. In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption.
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Affiliation(s)
- Nodali Ndraha
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.)
| | - Hin-Chung Wong
- Department of Microbiology, Soochow University, Taipei, Taiwan (R.O.C.)
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.).,Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan (R.O.C.)
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15
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Esua OJ, Cheng JH, Sun DW. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 2020; 61:431-449. [PMID: 32216453 DOI: 10.1080/10408398.2020.1735297] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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16
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Li P, Chen Z, Tan M, Mei J, Xie J. Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (
Takifugu obscurus
) during cold storage. J Food Saf 2020. [DOI: 10.1111/jfs.12773] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Zhijie Chen
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Mingtang Tan
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China
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17
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Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Compr Rev Food Sci Food Saf 2019; 18:1003-1038. [DOI: 10.1111/1541-4337.12453] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/26/2019] [Accepted: 04/11/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Tanmayee Bhilwadikar
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - Saranya Pounraj
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - S. Manivannan
- Dept. of Food Protectant and Infestation ControlCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - N. K. Rastogi
- Dept. of Food EngineeringCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - P. S. Negi
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
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18
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Al-Qadiri HM, Smith S, Sielaff AC, Govindan BN, Ziyaina M, Al-Alami N, Rasco B. Bactericidal activity of neutral electrolyzed water against Bacillus cereus and Clostridium perfringens in cell suspensions and artificially inoculated onto the surface of selected fresh produce and polypropylene cutting boards. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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Wang H, Duan D, Wu Z, Xue S, Xu X, Zhou G. Primary concerns regarding the application of electrolyzed water in the meat industry. Food Control 2019; 95:50-6. [DOI: 10.1016/j.foodcont.2018.07.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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20
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Chen J, Kudo H, Kan K, Kawamura S, Koseki S. Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live Oysters. Appl Environ Microbiol 2018; 84:e01543-18. [PMID: 30030231 DOI: 10.1128/AEM.01543-18] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Accepted: 07/11/2018] [Indexed: 11/20/2022] Open
Abstract
Vibrio vulnificus and Vibrio parahaemolyticus are important human pathogens that are frequently transmitted via consumption of contaminated raw oysters. A small amount of d-tryptophan (d-Trp) inhibits some foodborne pathogenic bacteria in high-salt environments. In this study, we aimed to evaluate the antibacterial effect of d-Trp on V. vulnificus and V. parahaemolyticus in culture media, artificial seawater, and shucked and live oysters. The effectiveness of d-Trp in growth inhibition of Vibrio spp. was highly dependent on environmental NaCl concentrations. Higher levels of NaCl (>4.0%) with d-Trp (>20 mM) resulted in higher and more consistent growth inhibition of both Vibrio spp. Treatment with 40 mM d-Trp significantly (P < 0.05) reduced viable V. parahaemolyticus cell counts in tryptic soy broth (TSB) with >4.0% NaCl at 25°C. In contrast, V. vulnificus was more sensitive to d-Trp (20 mM) than V. parahaemolyticus d-Trp (40 mM) treatment with NaCl (>4.5%) significantly (P < 0.05) inhibited the growth of V. parahaemolyticus and V. vulnificus in shucked oysters immersed in peptone water at 25°C throughout a 48-h incubation period. In artificial seawater, d-Trp exhibited a stronger growth-inhibitory effect on V. vulnificus and V. parahaemolyticus at 25°C than in TSB at the same level of salinity and inhibited the growth of both V. parahaemolyticus and V. vulnificus in live oysters at 25°C for 48 h. Furthermore, we tested the synergistic effect of d-Trp and salinity on the inhibition of total viable bacterial counts (TVC) at refrigeration temperature. d-Trp (40 mM) inhibited the growth of TVC in shucked oysters immersed in artificial seawater at 4°C. Therefore, these results revealed that d-Trp will serve as a novel and alternative food preservative to control Vibrio spp. in live oysters at ambient temperature and to extend the shelf-life of shucked oysters at refrigeration temperature.IMPORTANCE Oysters are the primary transmission vehicles for human Vibrio infections. Raw oyster consumption is frequently associated with gastroenteritis. The current postharvest methods, such as high-pressure processing, used to control Vibrio spp. in fresh oysters are still insufficient because of limited facilities, high cost, and potential adverse effects on production. We demonstrate that adding a small amount of d-tryptophan (d-Trp) inhibits the growths of Vibrio parahaemolyticus and Vibrio vulnificus in a high-salt environment at even ambient temperature. We further investigated the d-Trp treatment conditions and clarified the relationship between salt and d-Trp concentrations for optimal growth-inhibitory effect of Vibrio spp. The results will be useful for enhancing the effectiveness of d-Trp by increasing salinity levels. Furthermore, in a nutrientfree environment (artificial seawater), a stronger inhibitory effect could be observed at relatively lower salinity levels, indicating that d-Trp may be regarded as effective food preservation in terms of salinity reduction. Therefore, we suggest the use of exogenous d-Trp in a seawater environment as a novel and effective strategy not only for controlling Vibrio in live oysters at even ambient temperature but also for effectively retarding spoilage bacterial growth and extending the shelf life of shucked oysters at refrigeration temperature.
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21
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Han D, Hung YC, Wang L. Evaluation of the antimicrobial efficacy of neutral electrolyzed water on pork products and the formation of viable but nonculturable (VBNC) pathogens. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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22
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Afari GK, Hung YC. Detection and Verification of the Viable but Nonculturable (VBNC) State of Escherichia coli O157:H7 and Listeria monocytogenes Using Flow Cytometry and Standard Plating. J Food Sci 2018; 83:1913-1920. [PMID: 29905952 DOI: 10.1111/1750-3841.14203] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 04/24/2018] [Accepted: 04/27/2018] [Indexed: 01/12/2023]
Abstract
The use of electrolyzed oxidizing (EO) water to inactivate microorganisms on foods has been extensively studied and shown to be effective. However, the prospect of the formation of "viable but nonculturable" (VBNC) cells in pathogens after low free chlorine concentration (FCC) treatments under high organic loads presents safety concerns. This study investigated the effect of EO water FCC on inducing Escherichia coli O157:H7 and Listeria monocytogenes into the VBNC state and studied possible resuscitation triggering procedures of the VBNC cells. A 5-strain cocktail of each pathogen (106 colony forming units [CFU]/mL) was exposed to EO water (FCC of 20, 10, 5, 2.5, 1.25, 0.625 mg/L) and allowed to stand for 1 and 5 min, followed by the addition of neutralizing broth. Treated samples were plated on nonselective agar and analyzed using flow cytometry. For resuscitation, samples treated with identified VBNC induction conditions were exposed to elevated temperatures (37 °C) as well as addition of sodium pyruvate (SP) and Tween® 20 (T20) solutions. The initial culturing procedures suggested complete inactivation of both pathogens at 2.5 and 1.25 mg/L FCC in the growth medium. However, flow cytometry profiles showed VBNC cells were present. Subjecting samples to the recovery procedures further proved that VBNC E. coli O157:H7 can be resuscitated after exposure to SP and T20 at 37 °C, while L. monocytogenes did not resuscitate. These findings show that treating pathogens at low FCC can induce the VBNC state, and culturability of E. coli O157:H7 can be restored under appropriate conditions. PRACTICAL APPLICATION VBNC induction conditions for foodborne pathogens during chlorine washing treatment were determined in a broth system and the information can serve as a basis for future studies that address the prevention of VBNC formation during produce wash treatments.
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Affiliation(s)
- George Kwabena Afari
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment St., Griffin, GA, 30223-1797, U.S.A
| | - Yen-Con Hung
- Dept. of Food Science and Technology, Univ. of Georgia, 1109 Experiment St., Griffin, GA, 30223-1797, U.S.A
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23
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Odeyemi OA, Burke CM, Bolch CCJ, Stanley R. Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. Int J Food Microbiol 2018; 280:87-99. [PMID: 29478710 DOI: 10.1016/j.ijfoodmicro.2017.12.029] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 12/21/2017] [Accepted: 12/30/2017] [Indexed: 01/12/2023]
Abstract
Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious, rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy diet. However, despite the health and nutritional benefits, seafood is highly perishable. Spoilage of seafood could be as a result of microbial activity, autolysis or chemical oxidation. Microbial activity constitutes more spoilage than others. Spoilage bacteria are commonly Gram negative and produce off odours and flavours in seafood as a result of their metabolic activities. Storage temperature, handling and packaging conditions affect microbial growth and thus the shelf-life of seafood. Due to the complexity of the microbial communities in seafood, culture dependent methods of detection may not be useful, hence the need for culture independent methods are necessary to understand the diversity of microbiota and spoilage process. Similarly, the volatile organic compounds released by spoilage bacteria are not fully understood in some seafood. This review therefore highlights current knowledge and understanding of seafood spoilage microbiota, volatile organic compounds, effects of storage temperature and packaging conditions on quality of seafood.
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24
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Jung S, Ko BS, Jang HJ, Park HJ, Oh SW. Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole ( Pleuronectes herzensteini). Food Sci Biotechnol 2017; 27:261-267. [PMID: 30263748 DOI: 10.1007/s10068-017-0198-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/18/2017] [Accepted: 08/30/2017] [Indexed: 11/24/2022] Open
Abstract
The effects of slightly acidic electrolyzed water ice (SAEW-ice) and grapefruit seed extract ice (GSE-ice) on changes in brown sole quality during storage were determined using microbial, chemical, and sensory analyses to prolong the shelf life of brown sole. Microbiological analyses showed that GSE-ice storage was more effective for inhibiting the growth of total plate count, Pseudomonas, and H2S-producing bacteria than SAEW-ice storage. Chemical indexes of brown sole showed that SAEW-ice and GSE-ice storage extended the shelf life of fish compared with TW-ice. Sensory scores following GSE-ice storage were higher than those following storage under the other conditions. Taken together, the present study indicated that the quality of brown sole was maintained for 9-10 days in TW-ice, and 11-12 days in SAEW-ice and 12-13 days in GSE-ice. Therefore, ice storage using SAEW-ice and GSE-ice effectively extended the shelf life of brown sole.
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Affiliation(s)
- Sun Jung
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
| | - Bong Soo Ko
- Research and Development Center, Namyang Diary Products Corporation, Sejong, 30055 Korea
| | - Hye-Jin Jang
- 3Korea Food Research Institute, Seongnam, Gyeonggi-do 13539 Korea
| | - Hee Jung Park
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
| | - Se-Wook Oh
- 1Department of Food and Nutrition, Kookmin University, Seoul, 02707 Korea
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25
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Liao X, Xuan X, Li J, Suo Y, Liu D, Ye X, Chen S, Ding T. Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.050] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Li H, Ren Y, Hao J, Liu H. Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root. J Food Saf 2017. [DOI: 10.1111/jfs.12333] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huiying Li
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Yuanyuan Ren
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Jianxiong Hao
- College of Bio Science and Engineering; Hebei University of Science and Technology; Shijiazhuang Hebei 050018 P. R. China
| | - Haijie Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Haidian Beijing 100083 P. R. China
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27
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Hao J, Wu T, Li H, Liu H. Differences of Bactericidal Efficacy on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis of Slightly and Strongly Acidic Electrolyzed Water. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1801-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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28
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Al-Qadiri HM, Al-Holy MA, Shiroodi SG, Ovissipour M, Govindan BN, Al-Alami N, Sablani SS, Rasco B. Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis). Int J Food Microbiol 2016; 231:48-53. [DOI: 10.1016/j.ijfoodmicro.2016.05.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 04/30/2016] [Accepted: 05/09/2016] [Indexed: 10/21/2022]
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29
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Rahman SME, Khan I, Oh DH. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf 2016; 15:471-490. [DOI: 10.1111/1541-4337.12200] [Citation(s) in RCA: 199] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 12/15/2022]
Affiliation(s)
- SME Rahman
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
- Dept. of Animal Science; Bangladesh Agricultural Univ; Mymensingh 2202 Bangladesh
| | - Imran Khan
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
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30
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Chen TY, Kuo SH, Chen ST, Hwang DF. Differential proteomics to explore the inhibitory effects of acidic, slightly acidic electrolysed water and sodium hypochlorite solution on Vibrio parahaemolyticus. Food Chem 2015; 194:529-37. [PMID: 26471589 DOI: 10.1016/j.foodchem.2015.08.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 07/24/2015] [Accepted: 08/06/2015] [Indexed: 01/18/2023]
Abstract
Slightly acidic electrolysed water (SlAEW) and acidic electrolysed water (AEW) have been demonstrated to effectively inactivate food-borne pathogens. However, the underlying mechanism of inactivation remains unknown. Therefore, in this study, a differential proteomic platform was used to investigate the bactericidal mechanism of SlAEW, AEW, and sodium hypochlorite (NaOCl) solutions against Vibrio parahaemolyticus. The upregulated proteins after SlAEW, AEW, and NaOCl treatments were identified as outer membrane proteins K and U. The downregulated proteins after the SlAEW, AEW, and NaOCl treatments were identified as adenylate kinase, phosphoglycerate kinase, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), and enolase, all of which are responsible for energy metabolism. Protein synthesis-associated proteins were downregulated and identified as elongation factor Tu and GAPDH. The inhibitory effects of SlAEW and AEW solutions against V. parahaemolyticus may be attributed to the changes in cell membrane permeability, protein synthesis activity, and adenosine triphosphate (ATP) biosynthesis pathways such as glycolysis and ATP replenishment.
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Affiliation(s)
- Tai-Yuan Chen
- Department of Food Science, Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202, Taiwan, ROC.
| | - Shu-Hao Kuo
- Department of Food Science, Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202, Taiwan, ROC
| | - Shui-Tein Chen
- Institute of Biological Chemistry, Academia Sinica, Taipei 115, Taiwan, ROC
| | - Deng-Fwu Hwang
- Department of Food Science, Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202, Taiwan, ROC
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31
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Al-holy MA, Rasco BA. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces. Food Control 2015; 54:317-21. [DOI: 10.1016/j.foodcont.2015.02.017] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Zang YT, Li BM, Bing S, Cao W. Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology. Poult Sci 2015; 94:2059-65. [PMID: 26188036 DOI: 10.3382/ps/pev188] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2015] [Accepted: 05/03/2015] [Indexed: 11/20/2022] Open
Abstract
In order to reduce the risk of enteric pathogens transmission in animal farms, the disinfection effectiveness of slightly acidic electrolyzed water (SAEW, pH 5.85 to 6.53) for inactivating Salmonella Enteritidis on the surface of plastic poultry transport cages was evaluated. The coupled effects of the tap water cleaning time (5 to 15 s), SAEW treatment time (20 to 40 s), and available chlorine concentrations (ACCs) of 30 to 70 mg/l on the reductions of S. Enteritidis on chick cages were investigated using a central composite design of the response surface methodology (RSM). The established RS model had a goodness of fit quantified by the parameter R2 (0.971), as well as a lack of fit test (P>0.05). The maximum reduction of 3.12 log10 CFU/cm2 for S. Enteritidis was obtained for the cage treated with tap water cleaning for 15 s followed by SAEW treatment for 40 s at an ACC of 50 mg/l. Results indicate that the established RS model has shown the potential of SAEW in disinfection of bacteria on cages.
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Affiliation(s)
- Y T Zang
- Key Laboratory of Structure and Environment in Agricultural Engineering, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
| | - B M Li
- Key Laboratory of Structure and Environment in Agricultural Engineering, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
| | - Sh Bing
- Shandong Agricultural University, Shandong 271000, China
| | - W Cao
- Key Laboratory of Structure and Environment in Agricultural Engineering, Ministry of Agriculture, China Agricultural University, Beijing 100083, China
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33
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Ovissipour M, Al-Qadiri HM, Sablani SS, Govindan BN, Al-Alami N, Rasco B. Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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34
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Park SY, Ha S. Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology. FOOD BIOPROCESS TECH 2015; 8:1762-70. [DOI: 10.1007/s11947-015-1512-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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35
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Zhang B, Ma LK, Deng SG, Xie C, Qiu XH. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.016] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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36
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Hao J, Li H, Wan Y, Liu H. Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Wang W, Li M, Li Y. Intervention strategies for reducing Vibrio parahaemolyticus in seafood: a review. J Food Sci 2014; 80:R10-9. [PMID: 25472618 DOI: 10.1111/1750-3841.12727] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2014] [Accepted: 10/26/2014] [Indexed: 11/30/2022]
Abstract
Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water, has been frequently isolated from seafood. It has been recognized as the leading causative agent for seafoodborne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood with an emphasis on the efficiency of bacterial inactivation treatments and the changes in sensory qualities of seafood. In the meantime, reported researches on alternative technologies which have shown effectiveness to inactivate V. parahaemolyticus in seawater and other food products, but not directly in seafood are also included. The successful applications of appropriate intervention strategies could effectively reduce or eliminate the contamination of V. parahaeomolyticus in seafood, and consequently contribute to the improvement of seafood safety and the reduction of public health risk.
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Affiliation(s)
- Wen Wang
- Inst. of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310021, China; College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, Zhejiang, 310058, China
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Abstract
Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella Enteritidis, and Escherichia coli in shrimp. Pure cultures of each pathogen were submerged separately in NEW containing five different chlorine concentrations: 10, 30, 50, 70, and 100 ppm. For each concentration, three submersion times were tested: 1, 3, and 5 min. The population of V. parahaemolyticus was rapidly reduced even at low concentrations, but prolonged contact times caused only a slight reduction. V. vulnificus was gradually inhibited with increasing NEW concentrations and contact times. For the V. parahaemolyticus applications of 70 ppm for 5 min and of 100 ppm for 3 min, each eliminated 7 log CFU/ml. For V. vulnificus, applications of 50 ppm for 3 min and 100 ppm for 1 min, each eliminated 7 log CFU/ml. Salmonella Enteritidis and E. coli were slightly reduced by NEW. Applications of 50 ppm for 15 min and 10 ppm for 30 min completely eliminated 4.16 log CFU/g of V. parahaemolyticus in inoculated shrimp, while only a 1-log CFU/g reduction of V. vulnificus was detected. Soaking shrimp in 10 ppm NEW for 30 min did not affect its sensory quality. Our results suggest NEW could be an alternative sanitizer to improve the microbiological quality of seafood.
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Affiliation(s)
- Pattama Ratana-Arporn
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak Bangkok, 10900 Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok, 10900 Thailand.
| | - Naruemon Jommark
- Department of Fishery Products, Faculty of Fisheries, Kasetsart University, 50 Ngamwongwan Road, Ladyao, Chatuchak Bangkok, 10900 Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok, 10900 Thailand
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Sun Y, Zhang Y, Xia Y, Fan T, Xue M, Bulgan, Enkhbayar, Harnoode C, Dong A. Evaluation of physicochemical properties and bactericidal activity of efficient Chemical Germicidal Water (CGW). Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Tango CN, Wang J, Oh DH. Modeling of Bacillus cereus growth in brown rice submitted to a combination of ultrasonication and slightly acidic electrolyzed water treatment. J Food Prot 2014; 77:2043-53. [PMID: 25474049 DOI: 10.4315/0362-028x.jfp-14-272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The combined effects of ultrasonication and slight acidic electrolyzed water were investigated to improve the microbial safety of brown rice against Bacillus cereus infection and to evaluate the growth kinetics of these bacteria during storage of untreated and treated rice at various temperatures (5, 10, 15, 20, 25, 30, and 35°C). The results indicate that this combination treatment was bactericidal against B. cereus, resulting in an approximately 3.29-log reduction. Although B. cereus can be efficiently reduced by treatment, temperature abuse during storage can allow B. cereus to recover and grow. A primary growth model (Baranyi and Roberts equation) was fitted to the raw growth data from untreated (control) and treated samples to estimate growth rate, lag time, and maximum population density, with a low standard error of the residuals (≤0.140) and high adjusted coefficient of determination (>0.990). The growth curves obtained from the Baranyi and Roberts model indicated that B. cereus grew more slowly on treated brown rice than on untreated brown rice. Secondary models predicting the square root of the maximum growth rate and the natural logarithm of the lag time as a function of temperature were satisfactory (bias factor = 0.993 to 1.013; accuracy factor = 1.290 to 1.352; standard error of prediction = 18.828 to 36.615%). Inactivation results and the model developed and validated in this study provided reliable and valuable growth kinetics information for quantitative microbiological risk assessment studies of B. cereus on brown rice.
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Affiliation(s)
- Charles Nkufi Tango
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Jun Wang
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea
| | - Deog Hwan Oh
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea.
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Wang JJ, Sun WS, Jin MT, Liu HQ, Zhang W, Sun XH, Pan YJ, Zhao Y. Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment. Int J Food Microbiol 2014; 179:50-6. [DOI: 10.1016/j.ijfoodmicro.2014.03.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 03/09/2014] [Accepted: 03/13/2014] [Indexed: 12/14/2022]
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Hao XX, Li BM, Wang CY, Zhang Q, Cao W. Application of slightly acidic electrolyzed water for inactivating microbes in a layer breeding house. Poult Sci 2013; 92:2560-6. [PMID: 24046401 DOI: 10.3382/ps.2013-03117] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Lots of microorganisms exist in layer houses can cause bird diseases and worker health concerns. Spraying chemical disinfectants is an effective way to decontaminate pathogenic microorganisms in the air and on surfaces in poultry houses. Slightly acidic electrolyzed water (SAEW, pH 5.0-6.5) is an ideal, environmentally friendly broad-spectrum disinfectant to prevent and control bacterial or viral infection in layer farms. The purpose of this work was to investigate the cleaning effectiveness of SAEW for inactivating the microbes in layer houses. The effect of SAEW was evaluated by solid materials and surface disinfection in a hen house. Results indicate that SAEW with an available chlorine concentration of 250 mg/L, pH value of 6.19, and oxygen reduction potential of 974 mV inactivated 100% of bacteria and fungi in solid materials (dusts, feces, feather, and feed), which is more efficient than common chemical disinfectant such as benzalkonium chloride solution (1:1,000 vol/vol) and povidone-iodine solution (1:1,000 vol/vol). Also, it significantly reduced the microbes on the equipment or facility surfaces (P < 0.05), including floor, wall, feed trough, and water pipe surfaces. Moreover, SAEW effectively decreased the survival rates of Salmonella and Escherichia coli by 21 and 16 percentage points. In addition, spraying the target with tap water before disinfection plays an important role in spray disinfection.
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Affiliation(s)
- X X Hao
- Key Laboratory of Structure and Environment in Agricultural Engineering, Ministry of Agriculture, China Agricultural University, Beijing 100083, China; and
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Zheng W, Kang R, Wang H, Li B, Xu C, Wang S. Airborne bacterial reduction by spraying slightly acidic electrolyzed water in a laying-hen house. J Air Waste Manag Assoc 2013; 63:1205-1211. [PMID: 24282973 DOI: 10.1080/10962247.2013.812815] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Spraying slightly acidic electrolyzed water (SAEW) has been considered as a potential approach to reduce airborne bacteria in laying-hen houses. In this study, the effects of spraying SAEW on airborne bacterial reduction were investigated in a laying-hen house as compared with using diluted didecyl dimethyl ammonium bromide (DDAB). Averaged air temperature reduced by approximate 1 degrees C and average relative humidity increased by 3% at a stable ventilation rate (about 2.5 m3 hr(-1) per bird) in the laying-hen house 30 min after spraying (120 mL m(-2)). Compared with the control without spraying, the airborne bacterial concentration was reduced by about 0.70 and 0.37 log10 colony-forming units (CFU) m(-3) in the 4 hr after spraying 120 mL m(-2) SAEW (available chlorine concentration [ACC] of 156 mg L(-1)) and diluted DDAB (active compound concentration of 167 mg L(-1)), respectively. Compared with spraying diluted DDAB, spraying SAEW was determined to be more effective for reducing airborne bacterial in laying-hen houses. The effects of spraying SAEW and diluted DDAB on airborne bacterial reduction in the laying-hen house increased with the increasing available chlorine concentrations for SAEW (156, 206, 262 mg L(-1)) and increasing active compound concentrations for diluted DDAB (167, 333, 500 mg L(-1)), respectively. Spraying SAEW and diluted DDAB with two levels of spraying volumes (120 and 90 mL m(-2)) both showed significant differences on airborne bacterial reduction in the laying-hen house (P < 0.05).
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Affiliation(s)
- Weichao Zheng
- College of Water Conservancy and Civil Engineering, China Agricultural University, Beijing, People's Republic of China
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Hao X, Shen Z, Wang J, Zhang Q, Li B, Wang C, Cao W. In vitro inactivation of porcine reproductive and respiratory syndrome virus and pseudorabies virus by slightly acidic electrolyzed water. Vet J 2013; 197:297-301. [DOI: 10.1016/j.tvjl.2013.02.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2012] [Revised: 01/08/2013] [Accepted: 02/05/2013] [Indexed: 11/29/2022]
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Rahman S, Park JH, Wang J, Oh DH. Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.07.011] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Zeng X, Zhang M, Wang X, Chen X, Su X, Tang W. Effects of Sn content on Ti/RuO2–SnO2–TiO2 anodes used in the generation of electrolyzed oxidizing water. J Electroanal Chem (Lausanne) 2012. [DOI: 10.1016/j.jelechem.2012.05.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Hao J, Qiu S, Li H, Chen T, Liu H, Li L. Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli. Int J Food Microbiol 2012; 155:99-104. [DOI: 10.1016/j.ijfoodmicro.2011.12.031] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2011] [Revised: 12/20/2011] [Accepted: 12/24/2011] [Indexed: 11/26/2022]
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Inagaki H, Shibata Y, Obata T, Kawagoe M, Ikeda K, Sato M, Toida K, Kushima H, Matsuda Y. Effects of slightly acidic electrolysed drinking water on mice. Lab Anim 2011; 45:283-5. [DOI: 10.1258/la.2011.010122] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Hideaki Inagaki
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
| | - Yoshiko Shibata
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
| | - Takahiro Obata
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
| | - Masami Kawagoe
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
| | - Katsuhisa Ikeda
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
| | - Masayoshi Sato
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
| | - Kazumi Toida
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
| | - Hidemi Kushima
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
| | - Yukihisa Matsuda
- Animal Research Laboratory, Bioscience Education-Research Center, Akita University, 1-1-1 Hondo, Akita 010-8543, Japan
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Zhang C, Lu Z, Li Y, Shang Y, Zhang G, Cao W. Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water. Food Control 2011; 22:792-6. [DOI: 10.1016/j.foodcont.2010.11.018] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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50
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Nan S, Yongyu LI, Baoming LI, Wang C, Cui X, Cao W. Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157:H7 and Staphylococcus aureus analyzed by transmission electron microscopy. J Food Prot 2010; 73:2211-6. [PMID: 21219738 DOI: 10.4315/0362-028x-73.12.2211] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/liter), different treatment times, and different temperatures for inactivating Escherichia coli O157:H7 and Staphylococcus aureus was evaluated. The morphology of both pathogens also was analyzed with transmission electron microscopy. A 3-min treatment with SAEW (pH 6.0 to 6.5) at ACCs of 2 mg/liter for E. coli O157:H7 and 8 mg/liter for S. aureus resulted in 100% inactivation of two cultures (7.92- to 8.75-log reduction) at 25°C. The bactericidal activity of SAEW was independent of the treatment time and temperature at a higher ACC (P > 0.05). E. coli O157:H7 was much more sensitive than S. aureus to SAEW. The morphological damage to E. coli O157:H7 cells by SAEW was significantly greater than that to S. aureus cells. At an ACC as high as 30 mg/liter, E. coli O157:H7 cells were damaged, but S. aureus cells retained their structure and no cell wall damage or shrinkage was observed. SAEW with a near neutral pH may be a promising disinfectant for inactivation of foodborne pathogens.
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Affiliation(s)
- Songjian Nan
- The Key Laboratory of Bio-environmental Engineering, China Agricultural University, P.O. Box 67, Beijing 100083, People's Republic of China
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