Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli

International Journal of Food Microbiology
Jianxiong HaoLi-Te Li

Abstract

The food industry has recognized electrolyzed oxidizing water (EOW) as a promising alternative decontamination technique. However, there is not a consensus about the sanitizing mechanism of EOW. In this study, we evaluated the disinfection efficacy of different types of EOW on Escherichia coli. Based on the hypothesis of hydroxyl radicals existing in EOW, in the present study, the hydroxyl radicals existed in slightly acidic electrolyzed water (SAEW) and acidic electrolyzed water (AEW) diluted to different levels were detected quantitatively. An ultraviolet (UV) spectrophotometer was used to scan EOW with different pH values. Accounting for the results of UV scanning to EOW with different pH value and the disinfection efficacy of different types of EOW, it can be concluded that considering the lower chlorine concentration of EOW compared with traditional chlorine disinfectants, the existing form of chlorine compounds rather than the hydroxyl radicals played important role in the disinfection efficacy of EOW.

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Citations

Mar 4, 2014·International Journal of Food Microbiology·Guiomar D Posada-IzquierdoGonzalo Zurera
Feb 18, 2016·Marine Pollution Bulletin·Shuiping ChenSteve Sandoe
Feb 3, 2015·Journal of Environmental Health Science & Engineering·Robert PintaricStefan Pintaric
May 23, 2015·Food Microbiology·Loris PintoFederico Baruzzi
Apr 22, 2015·The Journal of Surgical Research·Mian GeZiqing Hei
Apr 4, 2017·Journal of Cosmetic Dermatology·Michael H GoldMeagan-Helen Henderson Berg
Jun 24, 2017·Frontiers in Microbiology·Qiao HanYong Zhao
Oct 28, 2019·Foodborne Pathogens and Disease·Daiane Elisa WilsmannVladimir Pinheiro do Nascimento
Jul 2, 2021·The Science of the Total Environment·Younes AhmadiSandeep Kumar

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