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http://dx.doi.org/10.3746/jkfn.2016.45.8.1227

Bactericidal Effect of Electrolyzed Activated Water Prepared at Different Water Temperatures on Gram-Positive and Gram-Negative Bacteria  

Lee, Jeong Min (Department of Food and Nutrition, Yeungnam University)
Chung, Hyun-Jung (Department of Food and Nutrition, Inha University)
Bang, Woo Suk (Department of Food and Nutrition, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.8, 2016 , pp. 1227-1232 More about this Journal
Abstract
Electrolyzed activated water (EAW) has been reported to exhibit strong bactericidal effects on foodborne microorganisms. However, the disinfection efficacy of EAW is affected by factors such as water source and hardness. This study investigated bactericidal effects of EAW against three gram-positive (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) and three gram-negative (Cronobacter sakazakii, Escherichia coli O157:H7, and Salmonella Enteritidis) foodborne pathogens. Six strains were treated with EAW prepared at different water temperatures (4, 22, and $40^{\circ}C$) for 15 min, and D-values were generated. The results show that the lowest D-values for Lis. monocytogenes by EAW produced at $4^{\circ}C$ and $40^{\circ}C$ were 6.60 and 1.57 min, respectively. The lowest D-value for Sal. Enteritidis by EAW produced at $22^{\circ}C$ was 2.92 min. D-values of all strains treated by EAW produced at $40^{\circ}C$ decreased significantly compared to those treated by EAW produced at $4^{\circ}C$ (P<0.05). These results demonstrate that applying EAW produced at warm temperature is more effective for reducing foodborne pathogens for food safety.
Keywords
electrolysis; electrolyzed water; sanitizer; gram-positive bacteria; gram-negative bacteria;
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Times Cited By KSCI : 4  (Citation Analysis)
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