https://doi.org/10.4081/ijfs.2021.9988
Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food
Accepted: 21 September 2021
HTML: 20
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
Alkaline electrolyzed water (REW) is known for its cleaning action. The aim of this work was to assess REW effectiveness in reducing microbial load on surfaces intended for contact with food. Stainlesssteel surfaces were experimentally contaminated, bacterial inactivation was tested before and after treatment with REW. Treatment with REW was operated spraying it on the contaminated plates until drying. Tests were conducted for Salmonella spp., Listeria spp., Staphylococcus aureus and Escherichia coli. The treatment revealed different degrees of sanitizing activity of REW on different bacterial species, with higher efficacy on E. coli and Salmonella spp. than S. aureus, Listeria spp.. Statistical analysis revealed a significant microbial load reduction (p<0.01) after treatment with REW, suggesting that it has a good disinfectant activity which, along with its easy and safe use, makes it a good alternative to many other more widely used disinfectants.
How to Cite
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.
Similar Articles
- Oluwatosin Ademola Ijabadeniyi, Elizabeth Mnyandu, Inactivation of heat adapted and chlorine adapted Listeria monocytogenes ATCC 7644 on tomatoes using sodium dodecyl sulphate, levulinic acid and sodium hypochlorite solution , Italian Journal of Food Safety: Vol 6 no. 2 (2017)
- Hamzah Aleryani, Gao Qing, Adhita Sri Prabakusuma, Abdullah Abdo, Sam Al-Dalali, Zakarya Al-Zamani, Jian Xintan, He Jin-song, Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli , Italian Journal of Food Safety: Vol. 13 No. 1 (2024)
- Federica Savini, Valentina Indio, Federica Giacometti, Yitagele Terefe Mekkonnen, Alessandra De Cesare, Laura Prandini, Raffaele Marrone, Alessandro Seguino, Marika Di Paolo, Valeria Vuoso, Federico Tomasello, Andrea Serraino, Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria , Italian Journal of Food Safety: Vol. 13 No. 3 (2024)
- Federica Savini, Federica Giacometti, Sean Alberto Cuomo, Federico Tomasello, Yitagele Terefe Mekonnen, Fulvia Troja, Valentina Indio, Marco Tassinari, Alessandra De Cesare, Andrea Serraino, Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation , Italian Journal of Food Safety: Vol. 12 No. 3 (2023)
You may also start an advanced similarity search for this article.