https://doi.org/10.4081/ijfs.2024.11587
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Submitted: 16 July 2023
Accepted: 11 December 2023
Published: 18 January 2024
Accepted: 11 December 2023
Abstract Views: 1043
PDF: 145
HTML: 8
HTML: 8
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
In food safety implementation, bacterial inactivation is an imperative aspect of hygiene and sanitation. Studies on lithium magnesium silicate (LMS) hydrosol incorporated with slightly acidic electrolyzed water (SAEW) for decontamination of pathogenic bacteria are limited. This present study aimed to investigate the bactericidal efficacy of LMS hydrosol incorporated with SAEW against Escherichia coli. Optimum combination conditions of SAEW, hydrosol concentration, and available chlorine concentration (ACC) were optimized by response surface methodology under the central composite design against the growth of E. coli. The optimum combination conditions of exposure time, hydrosol concentration, and ACC were 9.5 minutes, 1.7%, and 20.5 ppm, respectively. The results showed that the increase in ACC led to inactivation in the survival of E. coli compared with the control (p<0.05). It can be concluded that the best combination percentage between SAEW and hydrosol ranged from 1.5-1.7%, in which E. coli was reduced by 4.50 log10 CFU/mL at an ACC of 9.94 ppm. When increasing the ACC to 14.84 ppm, E. coli was reduced by 4.51 log10 CFU/mL compared with the initial number of bacteria (8.20 log10 CFU/mL) in the control group. The number of bacteria was undetected after increasing ACC to 19.93, 25.15, and 29.88 ppm at 10 min. This study suggests that LMS hydrosol incorporated with SAEW could potentially be used as an effective sanitizer.
Andoni E, Ozuni E, Bijo B, Shehu F, Branciari R, Miraglia D, Ranucci D, 2021. Efficacy of non-thermal processing methods to prevent fish spoilage. J Aquat Food Prod Technol 30:228-45.
DOI: https://doi.org/10.1080/10498850.2020.1866131
Ayebah B, Hung YC, Kim C, Frank JF, 2006. Efficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter. J Food Prot 69: 2143-50.
DOI: https://doi.org/10.4315/0362-028X-69.9.2143
Brychcy E, Malik M, Drożdżewski P, Król Ż, Jarmoluk A, 2015. Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water. Polymers 7:2638-49.
DOI: https://doi.org/10.3390/polym7121534
Cao W, Zhu ZW, Shi ZX, Wang CY, Li BM, 2009. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs. Int J Food Microbiol 130:88-93.
DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.12.021
Dewaele I, Ducatelle R, Herman L, Heyndrickx M, De Reu K, 2011. Sensitivity to disinfection of bacterial indicator organisms for monitoring the Salmonella Enteritidis status of layer farms after cleaning and disinfection. Poul Sci 90:1185-90.
DOI: https://doi.org/10.3382/ps.2010-01178
Deza MA, Araujo M, Garrido MJ, 2005. Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water. Lett Appl Microbiol 40:341-6.
DOI: https://doi.org/10.1111/j.1472-765X.2005.01679.x
Ding T, Oh DH, Liu D, 2019. Electrolyzed water in food: fundamentals and applications. Springer, Singapore.
DOI: https://doi.org/10.1007/978-981-13-3807-6
Guo L, Zhang X, Xu L, Li Y, Pang B, Sun J, Wang B, Huang M, Xu X, Ho H, 2021. Efficacy and mechanism of ultrasound combined with slightly acidic electrolyzed water for inactivating Escherichia coli. J Food Qual 2021:6689751.
DOI: https://doi.org/10.1155/2021/6689751
Hao J, Li H, Wan Y, Liu H, 2015. Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro. Food Control 50:699-704.
DOI: https://doi.org/10.1016/j.foodcont.2014.09.027
Hassan AA, Hafsa SHA, Elghandour MMMY, Reddy PRK, Monroy JC, Salem AZM, 2019. Dietary supplementation with sodium bentonite and coumarin alleviates the toxicity of aflatoxin B1 in rabbits. Toxicon 171:35-42.
DOI: https://doi.org/10.1016/j.toxicon.2019.09.014
Huebsch N, Gilbert M, Healy KE, 2005. Analysis of sterilization protocols for peptide‐modified hydrogels. J Biomed Mater Res B Appl Biomater 74:440-7.
DOI: https://doi.org/10.1002/jbm.b.30155
Hussain MS, Tango CN, Oh DH, 2019. Inactivation kinetics of slightly acidic electrolyzed water combined with benzalkonium chloride and mild heat treatment on vegetative cells, spores, and biofilms of Bacillus cereus. Food Res Int 116:157-67.
DOI: https://doi.org/10.1016/j.foodres.2018.08.003
Kim C, Brackett RE, 2001. Roles of oxidation-reduction potential (ORP) in electrolyzed oxidizing (EO) and chemically modified water for the inactivation of food-related pathogens. J Food Prot 63:19-24.
DOI: https://doi.org/10.4315/0362-028X-63.1.19
Kim C, Hung YC, Brackett RE, 2000. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. Int J Food Microbiol 61:199-207.
DOI: https://doi.org/10.1016/S0168-1605(00)00405-0
Kim HJ, Tango CN, Chelliah R, Oh DH. 2019. Sanitization efficacy of slightly acidic electrolyzed water against pure cultures of Escherichia coli, Salmonella enterica, Typhimurium, Staphylococcus aureus and Bacillus cereus spores, in comparison with different water hardness. Sci Rep 9:4348.
DOI: https://doi.org/10.1038/s41598-019-40846-6
Koide S, Shitanda D, Note M, Cao W, 2011. Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot. Food Control 22:452-6.
DOI: https://doi.org/10.1016/j.foodcont.2010.09.025
Liu L, Lan W, Wang Y, Xie J, 2022. Antibacterial activity and mechanism of slightly acidic electrolyzed water against Shewanella putrefaciens and Staphylococcus saprophytic. Biochem Biophys Res Commun 592:44-50.
DOI: https://doi.org/10.1016/j.bbrc.2022.01.013
Mohanty RP, Joshi YM, 2016. Chemical stability phase diagram of aqueous Laponite dispersions. Appl Clay Sci 119:243-8.
DOI: https://doi.org/10.1016/j.clay.2015.10.021
Naka A, Yakubo M, Nakamura K, Kurahashi M, 2020. Effectiveness of slightly acidic electrolyzed water on bacteria reduction: in vitro and spray evaluation. PeerJ 8:e8593.
DOI: https://doi.org/10.7717/peerj.8593
Ratana-Arporn P, Jommark N, 2014. Efficacy of neutral electrolyzed water for reducing pathogenic bacteria contaminating shrimp. J Food Prot 77:2176-80.
DOI: https://doi.org/10.4315/0362-028X.JFP-14-161
Ren T, Su YC, 2006. Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters. J Food Prot 69:1829-34.
DOI: https://doi.org/10.4315/0362-028X-69.8.1829
Režek Jambrak A, Vukušić T, Donsi F, Paniwnyk L, Djekic I, 2018. Three pillars of novel nonthermal food technologies: food safety, quality, and environment. J Food Qual 2018:8619707.
DOI: https://doi.org/10.1155/2018/8619707
Song H, Lee JY, Lee HW, Ha JH, 2021. Inactivation of bacteria causing soft rot disease in fresh cut cabbage using slightly acidic electrolyzed water. Food Control 128:108217.
DOI: https://doi.org/10.1016/j.foodcont.2021.108217
Sri Prabakusuma A, Zhu J, Shi Y, Ma Q, Zhao Q, Yang Z, Xu Y, Huang A, 2022. Prevalence and antimicrobial resistance profiling of Staphylococcus aureus isolated from traditional cheese in Yunnan, China. 3 Biotech 12:1.
DOI: https://doi.org/10.1007/s13205-021-03072-4
Su R, Wen Y, Sri Prabakusuma A, Tang X, Huang A, Li L, 2023. Prevalence, antibiotic resistance and virulence feature of Listeria monocytogenes isolated from bovine milk in Yunnan, Southwest China. Int Dairy J 144:105703.
DOI: https://doi.org/10.1016/j.idairyj.2023.105703
Tango CN, Khan I, Kounkeu PFN, Momna R, Hussain MS, Oh DH, 2017. Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits. Food Microbiol 67:97-105.
DOI: https://doi.org/10.1016/j.fm.2017.06.007
Tomás H, Alves CS, Rodrigues J, 2018. Laponite®: a key nanoplatform for biomedical applications? Nanomedicine 14:2407-20.
DOI: https://doi.org/10.1016/j.nano.2017.04.016
Vorobjeva NV, Vorobjeva LI, Khodjaev EY, 2004. The bactericidal effects of electrolyzed oxidizing water on bacterial strains involved in hospital infections. Artif Organs 28:590-2.
DOI: https://doi.org/10.1111/j.1525-1594.2004.07293.x
Xu M, Luo H, Rong H, Wu S, Zheng Z, Chen B, 2023. Calcium alginate gels-functionalized polyurethane foam decorated with silver nanoparticles as an antibacterial agent for point-of-use water disinfection. Int J Biol Macromol 231:123289.
DOI: https://doi.org/10.1016/j.ijbiomac.2023.123289
Zeng X, Tang W, Ye G, Ouyang T, Tian L, Ni Y, Li P, 2010. Studies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus. J Food Sci 75:M253-60.
DOI: https://doi.org/10.1111/j.1750-3841.2010.01649.x
Zhang C, Li B, Jadeja R, Hung Y, 2016. Effects of electrolyzed oxidizing water on inactivation of Bacillus subtilis and Bacillus cereus spores in suspension and on carriers. J Food Sci 81:M144-9.
DOI: https://doi.org/10.1111/1750-3841.13169
Zhang C, Zhang Y, Zhao Z, Liu W, Chen Y, Yang G, Xia X, Cao Y, 2019. The application of slightly acidic electrolyzed water in pea sprout production to ensure food safety, biological and nutritional quality of the sprout. Food Control 104:83-90.
DOI: https://doi.org/10.1016/j.foodcont.2019.04.029
Zhang Z, Zheng Z, Chen A, Wang S, Xu Y, 2021. The recognition of Gastrodia elata variants based on machine vision. 2021 ASABE Annual International Virtual Meeting 2100345.
DOI: https://doi.org/10.13031/aim.202100345
How to Cite
1.
Aleryani H, Qing G, Sri Prabakusuma A, Abdo A, Al-Dalali S, Al-Zamani Z, Xintan J, Jin-song H. Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against <i>Escherichia coli</i>. Ital J Food Safety [Internet]. 2024 Jan. 18 [cited 2024 Nov. 21];13(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/11587
Copyright (c) 2024 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.