Effect of water hardness on the production and microbicidal efficacy of slightly acidic electrolyzed water

Food Microbiology
Fereidoun ForghaniDeog-Hwan Oh

Abstract

Slightly acidic electrolyzed water (SAEW) has been proved as an effective sanitizer against microorganisms attached to foods. However, its physical properties and inactivation efficacy are affected by several factors such as water hardness. Therefore, in this study the effect of water hardness on SAEW properties were studied. Pure cultures of foodborne bacteria were used in vitro and in vivo to evaluate the inactivation efficacy of the SAEWs produced. Results obtained showed water hardness to be an important factor in the production of SAEW. Low water hardness may result in the necessity of further optimization of production process. In this study the addition of 5% HCl and 2 M NaCl at 1.5 mL/min flow rate was found to be the best electrolyte concentration for the optimization of SAEW production from low hardness water (34 ± 2 mg/L). Furthermore, the results showed that pre-heating was a better approach compared to post-production heating of SAEW, resulting in higher ACC values and therefor better sanitization efficacy.

References

Jun 10, 2009·International Journal of Food Microbiology·Francisco López-GálvezMaria I Gil
Jun 16, 2010·Journal of Bioscience and Bioengineering·Abdulsudi Issa-ZachariaKoichi Iwasaki

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Citations

Mar 23, 2017·International Journal of Molecular Sciences·Żaneta KrólAndrzej Jarmoluk
Mar 29, 2020·Critical Reviews in Food Science and Nutrition·Okon Johnson EsuaDa-Wen Sun
May 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Sme RahmanDeog-Hwan Oh

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