Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers
Abdulsudi Issa-Zacharia, Yoshinori Kamitani, Kazuo Morita and Koichi Iwasaki
Food Control, Volume 21, Issue 5, May 2010, Pages 740-745
2010
บทคัดย่อ
The sanitization potency of slightly acidic electrolyzed water (SAEW) on pure cultures of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) was evaluated. The potency was compared with that of strong acidic electrolyzed water (StAEW) and sodium hypochlorite (NaOCl) solution. SAEW (ca. pH 5.8 and 21 mg/l available chlorine concentration; ACC) resulted into >5 log10CFU/ml reduction of E. coli and S. aureus after 90 s of exposure. The relative bacterial reduction potency at each exposure time was in the order StAEW > NaOCl > SAEW and increased with exposure time, with relative effect being 90 s > 60 s > 30 s. The results indicate that SAEW with low ACC and near neutral pH can potentially sanitize E. coli and S. aureus within a short period of exposure presenting a potential replacement to NaOCl solution commonly used in the food industry.