Electrolyzed Water

Fig is one of economically the most important agricultural products and preserving its quality is of crucial importance. In this study, the efficiency of Neutral Electrolyzed Water (NEW) in the controlling of the microbial load of dried figs was researched. For this reason, it was used three different fig groups. The first group was washed with 10% NEW, the second group was washed with 6% salty water at 50 °C for 1 min, and finally, the third group did not wash as control group. The samples were taken at the beginning of the storage and in monthly periods through 6 months. Initial average amount of mesophilic aerophilic bacteria (MAB) was 3.89 log cfu g -1 . This amount was reduced to 0.73 log cfu g -1 after 6 months storage in the group washed with NEW and 2.52 log cfu g -1 in the group washed with salty water. The yeast-mold number was reduced from 3.08 log cfu g -1 to 0.96 log cfu g -1 in the group washed with NEW and 1.9 log cfu g -1 in the group washed with salty water at the end of the 2nd month. It was determined that both applications in comparison with the control group did not cause an important change in physical and chemical parameters such as colour and pH of dried figs. These results show that NEW can be used as a more safe and effective method in reducing the microbial load in comparison with the standard application.

A low initial contamination level of the meat surface is the sine qua non to extend the subsequent shelf life of ground beef for as long as possible. Therefore, the short-and long-term effects of a pregrinding treatment with electrolyzed water (EW) on the microbiological and physicochemical features of Piedmontese steak tartare were here assessed on site, by following two production runs through storage under vacuum packaging conditions at 4°C. The immersion of muscle meat in EW solution at 100 ppm of free active chlorine for 90 s produced an initial surface decontamination with no side effects or compositional modifications, except for an external color change that was subsequently masked by the grinding step. However, the initially measured decontamination was no longer detectable in ground beef, perhaps due to a quick recovery by bacteria during the grinding step from the transient oxidative stress induced by the EW. We observed different RNA-based metataxonomic profiles and metabolomic biomarkers (volatile organic compounds [VOCs], free amino acids [FAA], and biogenic amines [BA]) between production runs. Interestingly, the potentially active microbiota of the meat from each production run, investigated through operational taxonomic unit (OTU)-, oligotyping-, and amplicon sequence variant (ASV)-based bioinformatic pipelines, differed as soon as the early stages of storage, whereas microbial counts and biomarker dynamics were significantly distinguishable only after the expiration date. Higher diversity, richness, and abundance of Streptococcus organisms were identified as the main indicators of the faster spoilage observed in one of the two production runs, while Lactococcus piscium development was the main marker of shelf life end in both production runs. IMPORTANCE Treatment with EW prior to grinding did not result in an effective intervention to prolong the shelf life of Piedmontese steak tartare. Our RNA-based approach clearly highlighted a microbiota that changed markedly between production runs but little during the first shelf life stages. Under these conditions, an early metataxonomic profiling might provide the best prediction of the microbiological fate of each batch of the product.

This comprehensive work explores the multifaceted field of electrolyzed water (EW) and its crucial role in altering the textural characteristics of various food categories. The analysis begins by providing a clear explanation of EW and its different types, including slightly acidic (AC) EW, plasma-activated EW, neutralized EW, alkaline EW, and weakly ACEW. The review highlights the novelty of EW in preserving food quality, making it a significant alternative to various cleaning and disinfecting methods. The focus then shifts to the applications of EW, examining the impact of different EW types on the textural compositions of various food categories. The examination of the textural profile of foods, which is a crucial determinant of consumer preference, is comprehensively conducted across various categories, encompassing baked goods, meat and poultry, marine foods, fruits and vegetables, as well as ready-to-cook items like noodles. Furthermore, the review investigates the combined effects of EW, when utilized in conjunction with other technologies. The integration of EW with ultrasound, high-pressure processing, plasma activation, slurry ice, and other technologies, assessing their collective impact on textural attributes, was explored. As a consequence, this paper examines the present uses and impacts of electrolyzed water on the texture of food and also investigates its potential synergies with other technologies. The thorough analysis presented here establishes a basis for future research directions in this rapidly developing area, facilitating the exploration of inventive methods for food processing and preservation.

Electrolyzed water (EW) is a widely used disinfectant agent with high oxidation–reduction potential (ORP). Although EW has been used in many areas, such as food hygiene, agriculture, and animal husbandry, the studies presented in the literature are not enough to clarify the toxic effects of EW. The aim of this study is, therefore, to produce EWs at different pH, ORP, and chlorine concentrations and to assess their safety in terms of toxicology. At the beginning of the study, the antimicrobial activity of the EW types with respect to bacteria and fungus was investigated. EWs below pH 7 were all effective in inactivating Enterococcus hirae, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans completely. In vitro studies of cell cultures revealed that different concentrations of EWs were not cytotoxic for the L929 cells under 10- to 80-fold dilutions. In addition, it has been determined that produced EWs did not have irritation potential, according to ...

Over the last decade, electrolyzed water (EW) produced by salt and tap water has gained importance due to its antimicrobial effects. Regarding to chlorine-based compounds, EW also used in post-harvest safety of food processing and sterilization of surfaces. The latest studies suggested that EW might act as wound healing agent due to anti-infective and cell proliferative properties. In this study, we evaluated acute contact cytotoxicity in L929 mice fibroblast cells and wound healing activity of EWs in vitro. In addition, mutagenic activity was evaluated by Ames test with and without metabolic activation by S9 fraction and the stability profile of freshly prepared EWs has been followed up. According to the results, strong acid (StAEW) and mixed EW (MEW) showed dose-dependent cytotoxicity due to possible high HOCl concentration, while slightly acidic and catholyte EW (CEW) were not cytotoxic even applied directly for 30 sec. Further, StAEW and CEW showed a significant increase in L929...

Shewanella baltica is a specific spoilage organism of golden pomfret. This study aims to explore the antibacterial mechanism of slightly acidic electrolysed water (SAEW) against S. baltica (strains ABa4, ABe2 and BBe1) in golden pomfret broths by metabolomics, proteomics and bioinformatics analyses. S. baltica was decreased by at least 3.94 log CFU/mL after SAEW treatment, and strain ABa4 had the highest resistance. Under SAEW stress, amino acids and organic acids in S. baltica decreased, and nucleotide related compounds degraded. Furthermore,
100 differentially expressed proteins (DEPs) were identified. Most DEPs of strains ABe2 and BBe1 were down- regulated, while some DEPs of strain ABa4 were up-regulated, especially those oxidative stress related proteins. These results suggest that the modes of SAEW against S. baltica can be traced to the inhibition of amino acid, carbon, nucleotide and sulphur metabolisms, and the loss of functional proteins for temperature regulation, translation, motility and protein folding.

Washing water used for processing fruits and vegetables can convey spoilage fungi and bacteria. The common procedure to reduce microbial contamination involves the use of chlorine based compounds. Recently, electrolyzed water (EW) has been evaluated as an alternative measure in controlling microbial spoilage contamination occurring during washing steps. This work reviews results related to the application of EW for controlling microbial viability responsible for decay development during storage period. EW produced with sodium bicarbonate as electrolyte reduced Penicillium spp. population in water and, consequently, green mould decay in citrus fruits; the use of sodium chloride in EW production inactivated spores of Fusarium sp. in water and reduced pineapple decay during storage at 12°C for 20 days as well as controlled yeast and mould population in date fruit up to six months of cold storage. EW was also found effective in controlling spoilage bacteria on ready-to-eat produce. Pseudomonas fluorescens, Pantoea agglomerans, and Rhanella aquatilis were undetectable in electrolyzed process water amended with sodium chloride although similar treatment slightly reduced Erwinia carotovora load inoculated onto lettuce. EW at low free chlorine concentration reduced viability of Pseudomonas spp. and psychrotrophic bacteria in both simulated and industrial washing water. EW treatment of fresh cut lettuce dipped in microbial contaminated water reduced Pseudomonas spp. of about 1 log cfu g-1 delaying spoilage symptoms that occurred early in untreated vegetables. These results demonstrate that the use of EW can control spoilage microorganisms in washing water, reduce crosscontamination phenomena and delay fruit and vegetable decay.

In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5-400 lg mL À1 against Escherichia coli. The results showed that levels above 200 lg mL À1 can inhibit 100% growth of 10 6 CFU mL À1 up to 5 h and cause a deformation of sigmoid behaviour in the growth kinetics, and even the bacterial population is reduced. On the other hand, low sulphoraphane levels such as 5-25 lg mL À1 also have effects on the bacterium, such as the decrease in the maximum specific growth rate and the loss of ability to adjust to a growth model when maintained in isothermal conditions. In addition, sulphoraphane has an effect on swimming motility and swarming motility in semi-solid medium. The interaction of natural sulphoraphane-E. coli and the effect in the short periods can draw attention in research on food science and technology.

Physicochemical and microbiological properties of pork chops sprayed with Neutral Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork chops were randomly allocated into three groups and were artificially contaminated with an inoculum of 106 CFU/mL of Listeria monocytogenes. Each group was treated with either NEW (58 ppm), NaClO (35 ppm), or saline solution (SS). Subsequently, recovered bacteria were plated on TSA petri dishes and the reduction percentage of Listeria monocytogenes was calculated 24 h and 8 days after treatment. Physicochemical analysis [pH, content of lactic acid, thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVBN)] were performed to evaluate the effect of all solutions used on pork meat kept at 4 °C for 19 days. In vitro NEW reduced L. monocytogenes titers by > 99.98% and 80.19% and 90.35% in artificially contaminated pork 24 h and 8 days after NEW treatment, respectively. Compared to the S...

In the present study, common carp (Cyprinus carpio), a highly valuable worldwide commercial fish species, was used as a model. One sample group of fresh, skin-on carp fillets was placed in a bath of acidic electrolyzed oxidizing (AEO) water containing a solution of 100 mg/kg chloride ion concentration for 5 minutes. Another sample group was treated with acidic electrolyzed water and 0.5% lysozyme enzyme solution. Another set of samples were washed after the AEO water treatment. Within the study, a storage test was performed to examine the effect of the new combined treatment on the samples’ shelf-life and quality while kept at 2°C. During the storage period, chemical (chlorate) and microbiological (TVC, mesophilic anaerobic plate count, and Enterobacteriaceae count) tests and sensory evaluation were conducted. The combination of AEO water and lysozyme enzyme showed additional bactericidal efficacy on the surface of the carp fillets, which has never been reported before. Both the AEO...

Listeria monocytogenes contamination in ready-to-eat (RTE) fish products, in particular in cold-smoked salmon is an important food safety concern. This study evaluated the antimicrobial activity of electrolyzed oxidizing (EO) water as a pretreatment method during the process of cold-smoked salmon to inactivate L. monocytogenes. In addition, the effect of EO water treatment on the sensory and textural quality of the final product was also evaluated. Raw Atlantic salmon (Salmo salar) fillets were inoculated with L. monocytogenes (with an approximately cell number of 6 Â 10 5 CFU/g L. monocytogenes ATCC 19114) and treated with EO water at three different temperatures (20, 30, and 40 C) and at three different exposure time of 2, 6, and 10 min before the cold-smoking process. A combination of EO water and a mild temperature (40 C) had reduced L. monocytogenes populations by 2.85 log 10 CFU/g. The sensory as evaluated by a consumer panel (N ¼ 71) and texture, which was measured by texture analysis showed no significant changes between EO and mild temperature treated samples and the control.

This study investigated the effect of the combination of basic electrolysed water (BEW) and slightly acid electrolysed water (SAEW) with ultrasound (US) for cleaning and sanitation of the knives used in slaughtering processes. The knives were sonicated in a US bath using two modes of operation (normal and sweep) in two steps: (i) 5 min with BEW and (ii) 10 min with SAEW at 35°C. The microbiological counts and the possible changes in the physical structure of the knives were evaluated. The association BEW + SAEW + US, in the sweep mode, provided lower mesophilic, enterobacterial, Staphylococcus aureus and yeast counts when compared to the values recommended by the international legislation. In addition, these conditions removed all organic residues from the knife blades and promoted the highest migration rate of the residues to the US water bath (12.35 mg/LÁmin), without modifications in the knife blades. Thus, cleaning and sanitation of knives was feasible with the association of BEW + SAEW + US, which could be a useful alternative for the meat industry.

AimsPropolis is a resinous bee product containing several hundred biologically active compounds. Although the antibacterial activity of propolis has been demonstrated in many in vitro studies, less is known about its mode of action. In this study, we aimed to shed some light on the antibacterial mechanism of action of propolis against Escherichia coli BW25113 using a nuclear magnetic resonance (NMR) based metabolomics approach.MethodsE. coli BW25113 cells were subjected to different sub-lethal concentrations (0, 2, 4, and 6 mg/mL) of Turkish propolis water extract (PWE). The 500-MHz 1H NMR spectroscopy was then employed to ascertain the metabolic profiles of E. coli extracts.ResultsA total of 52 metabolites were identified from the NMR spectra, belonging to 17 main classes, such as amino acids and peptides, purines, and fatty acids. Twelve out of these 52 metabolites displayed remarkable changes at all tested PWE concentrations when compared to control conditions (P < .05). Level...

Green cleaner and disinfectant can provide a better environment and they can reduce cleaning cost by eliminating the cost of harsh cleaning chemicals, minimizing cleaning chemicals storage space, reducing cost for wastewater treatment and reducing logistics cost for chemical supply. This study explored the personal view of Small and Medium Enterprises (SMEs) top to bottom workers towards the challenges during cleaning and disinfection process and their readiness in accepting a green cleaner and disinfectant. In this work, the advantages and disadvantages of electrolyzed water (EW) as green cleaner and disinfectant were discussed. A lab-scale batch ion-exchange membrane electrolysis unit was used to produce acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). The stability of AcEW and AlEW was also studied based on its physical changes (pH, oxidative-reduction potential (ORP), chlorine content and hydrogen peroxide content) in 7 days of storage, whereby measuremen...

Electrolyzed water (EW) is a widely used disinfectant agent with high oxidation-reduction potential (ORP). Although EW has been used in many areas, such as food hygiene, agriculture, and animal husbandry, the studies presented in the literature are not enough to clarify the toxic effects of EW. The aim of this study is, therefore, to produce EWs at different pH, ORP, and chlorine concentrations and to assess their safety in terms of toxicology. At the beginning of the study, the antimicrobial activity of the EW types with respect to bacteria and fungus was investigated. EWs below pH 7 were all effective in inactivating Enterococcus hirae, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans completely. In vitro studies of cell cultures revealed that different concentrations of EWs were not cytotoxic for the L929 cells under 10-to 80-fold dilutions. In addition, it has been determined that produced EWs did not have irritation potential, according to the in vitro EpiDerm ™ , reconstituted skin irritation test in the frames of biocompatibility tests. For the mucous membrane irritation test, the hen's egg test-chorioallantoic membrane experiment was performed, and EWs were found to have no eye irritation. In conclusion, it has been shown that produced EWs with antimicrobial efficacy were found to be safe for skin and eye according to in vitro biocompatibility study studies. Thus, the establishment of a technological infrastructure for the EW production and the use of produced EW as an effective disinfectant in the food, medical, and agricultural areas should be encouraged.

Over the last decade, electrolyzed water (EW) produced by salt and tap water has gained importance due to its antimicrobial effects. Regarding to chlorine-based compounds, EW also used in post-harvest safety of food processing and sterilization of surfaces. The latest studies suggested that EW might act as wound healing agent due to anti-infective and cell proliferative properties. In this study, we evaluated acute contact cytotoxicity in L929 mice fibroblast cells and wound healing activity of EWs in vitro. In addition, mutagenic activity was evaluated by Ames test with and without metabolic activation by S9 fraction and the stability profile of freshly prepared EWs has been followed up. According to the results, strong acid (StAEW) and mixed EW (MEW) showed dose-dependent cytotoxicity due to possible high HOCl concentration, while slightly acidic and catholyte EW (CEW) were not cytotoxic even applied directly for 30 sec. Further, StAEW and CEW showed a significant increase in L929...

This study investigated the effect of different electrolyzed water (EO) solutions, including acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW), alone and in combination with mild thermal processing (50, 55, 60, 65 °C) at different exposure times (2, 6, 10 min) on the reduction of Listeria monocytogenes on Atlantic salmon fillets. The effects of the EO water solutions on cell wall structures of L. monocytogenes and on the secondary structure of salmon protein were studied using Fourier Transform Infra-Red (FTIR) spectroscopy. Temperature and time significantly influenced the efficacy of the AEW and NEW. NEW has stronger antimicrobial properties as compared to AEW. The highest bacterial reduction was observed at 65 °C after 10 min for salmon treated with NEW, with a 5.6 log CFU/g reduction. Spectral features show that the secondary protein structures in salmon muscle treated with NEW were less affected than tissue treated with AEW as shown in a PCA model. In additio...

The aim of the study was to investigate physical characteristics and the effects of ionized (electrolyzed) water on rat‘s maternal body weight, blood and urine pH, open circuit potential values and external signs. 30 Wistar rats were divided into 3 groups: the first group was given to drink alkaline water, the second – acidic water, and the third (control) was given tap water. During electrolysis of water halohydrocarbons are formed at concentrations exceed permitted levels. Urine pH in rats that drank alkaline water was more acidic (p>0.05). Blood pH and the distribution of open circuit potential in rats’ blood was normal. Rats that drank ionized (electrolyzed) water, gained less weight. After two weeks, first signs of external stress appeared in rats drinking ionized (electrolyzed) water.

The rise in multidrug-resistant (MDR) ESKAPE bacteria have become a major therapeutic challenge globally. Recently, novel cold atmospheric pressure plasma (CAP) as an antimicrobial is becoming popular. In this study, an indigenously developed AC cold atmospheric pressure plasma jet (CAPJ) fed with argon gas was used to evaluate its antimicrobial efficacy on these bacteria isolated from clinical specimens such as urine, blood, and sputum in a tertiary care hospital in India. The difference in CAP's antimicrobial activity on Gram-negative bacilli (MDR E. coli) and Grampositive cocci (MDR S. aureus) was observed with various input parameters, such as microbial concentration, CAP exposure time, and exposure distance. It was observed that oxidative stress induced by reactive oxygen and nitrogen species (O2-, NO + , OH. , H2O2, ONOO-, NO. , NO2. , HO2. , O3-, etc.) and electrostatic stress by ions (Ar + , O + , O2-, OH-, NO + , OH + , NO3-, NO2-, O3-, etc.) might play a crucial role in microbial inactivation. In addition to this, a decrease in adenosine triphosphate concentration post-CAP exposure in a liquid media suggested an efficient microbial inactivation effect. The outcome of this research would be extremely beneficial to multidisciplinary researchers in this field. Index terms: Antimicrobial, cold atmospheric pressure plasma jet, multidrug-resistant ESKAPE bacteria, clinical isolates Abbreviations: CAP: Cold atmospheric pressure plasma; CAPJ: Cold atmospheric pressure plasma jet; RONS: Reactive oxygen and nitrogen species; MDR: Multidrug-resistant; MHA: Mueller-Hinton Agar; AST: Antimicrobial susceptibility testing; ATP: Adenosine-triphosphate; RLU: Relative This work did not involve human subjects or animals in its research. All authors declare that they have no known conflicts of interests in terms of competing financial interests or personal relationships that could have an influence or are relevant to the work reported in this paper.

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.

People are looking for new sources of nutrition as a result of the growing global population. Alternative seafood, such as crabs, mussels, and shrimps, have gained interest recently as a source of nutrients in addition to traditional seafoods. This study aimed to develop new strategies for reducing Escherichia coli count in shrimp In our study, the effects of nisin, lactic acid, acetic acid and their combinations were investigated in shrimp contaminated with E coli. At the end of the study, a statistical difference was found between the effects of single and combined use of all substances (p<0.05). In addition, it was observed that lactic acid was the most effective with a decrease of 1.92 CFU/mL in single use, while acetic acid and nisin had a good synergistic effect with a decrease of 2.2 CFU/mL in combined use.

Assuring the safety of muscle foods and seafood is based on prerequisites and specific measures targeted against defined hazards. This concept is augmented by ‘interventions’, which are chemical or physical treatments, not genuinely part of the production process, but rather implemented in the framework of a safety assurance system. The present paper focuses on ‘Cold Atmospheric pressure Plasma’ (CAP) as an emerging non-thermal intervention for microbial decontamination. Over the past decade, a vast number of studies have explored the antimicrobial potential of different CAP systems against a plethora of different foodborne microorganisms. This contribution aims at providing a comprehensive reference and appraisal of the latest literature in the area, with a specific focus on the use of CAP for the treatment of fresh meat, fish and associated products to inactivate microbial pathogens and extend shelf life. Aspects such as changes to organoleptic and nutritional value alongside othe...

Electrolyzed water (EW) is a new technology that emerged recently with potential application in agriculture, medicine and food industries, mainly in microbiological aspects. This unconventional or 'green' technology has the purpose to decrease the use of natural resources like water with minimal generation of chemical/toxic residues. EW possesses strong bactericidal and virucidal and moderate fungicidal properties. EW treatment may be used as an effective method for reducing microbial contamination on seed. Acidic Electrolyzed Water (AEW) shows wide ranging fungicidal activity, which may facilitate its use as a contact fungicide on aerial plant surfaces. More studies are necessary in relation to this technology and its possible applications in seed technology. The use of EW is an emerging technology and the door is open to further research and development.

Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation.

This study investigated the effectiveness of ozone microbubbles on the growth inhibition of Penicillium digitatum at various reaction times. The iodine liberation and oxidation reduction potential (ORP) were directly used to measure the oxidation efficiency of ozone microbubbles generator. The iodine liberation and oxidation reduction potential (ORP) of ozone microbubbles treatments were rapidly increased with the highest rate within first 15 min. The spore suspension of P. digitatum was exposed to ozone gas and ozone microbubbles for 0, 15, 30, 45 and 60 min and incubated at 27°C for 48 h. Ozone microbubbles are demonstrated best result on the inactivation of P. digitatum spore germination. The percentage of spore germination significantly decreased after exposed to ozone microbubbles for 15 min, and completely inhibited the spore germination of fungus at 60 min. Furthermore, after treated with ozone microbubbles, abnormal spore was observed.

Slightly acidic electrolyzed water (SAEW) was developed by Japanese companies over 20 years ago. SAEW has the advantage of potent sterilizing action while being relatively safe. This study evaluated the potential application of SAEW in spatial disinfection. Prior to experiments involving spatial spraying, the ability of SAEW to remove seven type of microorganisms that cause food poisoning was studied in vitro. Results indicated that free chlorine in SAEW, even at a low concentration (30 mg/L), was able to remove Cladosporium cladosporioides, a typical airborne fungus that degrades food, and spores such as Bacillus subtilis, a hardy bacterium. In an experiment involving spatial spraying, 3.43 log 10 CFU/100 L of Staphylococcus epidermidis was sprayed in a room-sized space; the same space was then sprayed with SAEW. The number of settling microbes was measured and the sterilizing ability of SAEW was assessed. Results indicated that the concentration of S. epidermidis in the space was completely removed after 20 minutes of SAEW spraying. The above findings indicate that SAEW may be used to remove airborne microorganisms via spatial spraying.

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Electrolyzed Water (also known as electrolyzed oxidizing water, electro-activated water or electrochemically activated water solution) is produced by the electrolysis salt solution. Typically, tap water has sufficient dissolved salts for the electrolysis of water. The resulting water is a known cleanser and disinfectant / sanitizer. Electrolysed water was initially developed in Japan. It has been reported to have strong bactericidal effects on most pathogenic bacteria that are important to food safety. EW water is produced by passing a diluted salt solution through an electrolytic cell, within which the anode and cathode are separated by a membrane. EW is a universal biocide eliminating all kind of virus, bacteria, fungus, spores, algae, mold. It is 100 % biodegradable and harmless for Human and Environment. EW is now used as a disinfectant in seed and improves the seed quality.

Electrolyzed water (EW) is a new technology that emerged recently with potential application in agriculture, medicine and food industries, mainly in microbiological aspects. This unconventional or 'green' technology has the purpose to decrease the use of natural resources like water with minimal generation of chemical/toxic residues. EW possesses strong bactericidal and virucidal and moderate fungicidal properties. EW treatment may be used as an effective method for reducing microbial contamination on seed. Acidic Electrolyzed Water (AEW) shows wide ranging fungicidal activity, which may facilitate its use as a contact fungicide on aerial plant surfaces. More studies are necessary in relation to this technology and its possible applications in seed technology. The use of EW is an emerging technology and the door is open to further research and development.

This study aimed at investigation of the dipping effects of chitosan and nano chitosan (chitosan nanoparticles) (with particles sizes of 37, 78, and 222 nm) on extension of the shelf life of fresh tilapia fish (Oreochromis niloticus) at chilling storage. In addition, the effects of the chitosan and its nanoparticles on improvement of the microbiological quality of tilapia were further examined via evaluation of the hygiene indicators (total bacterial count, total psychrophilic count, and total mould and yeast counts). Furthermore, the effects of the chitosan and its nanoparticles against specific foodborne pathogens including Staphylococcus aureus, E. coli, Salmonella Typhimurium, Vibrio parahaemolyticus and Aspergillus flavus were screened. The obtained results indicated that chitosan nanoparticles were effective for elongation of the shelf life of tilapia, particularly chitosan nanoparticles with particle size of 37 nm. In addition, chitosan and its nanoparticles had significant antimicrobial effects either against the hygiene indicators, or foodborne-specific pathogens. In conclusion, the use of chitosan and its nanoparticles is highly recommended to extend the shelf life and improve the microbiological quality of tilapia fish.

This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.

Shewanella baltica is a common spoilage bacterium in fish during refrigerated storage. This work aims to evaluate the effect of slightly acidic electrolysed water (SAEW) against three S. baltica strains (ABa4, ABe2, and BBe1) and to explore the antibacterial mechanism. SAEW showed high antimicrobial activity against S. baltica in phosphatebuffered saline (up to 3.82 log CFU/mL) and on fish sticks (up to 1.40 log CFU/g). This sanitising efficiency enhanced as the free available chlorine concentration of SAEW increased. Strain ABa4 showed the highest resistance to SAEW among three strains in different media. SAEW induced the accumulation of intracellular reactive oxygen species (ROS), lowered intracellular adenosine triphosphate (ATP), and resulted in the shrunken cell and irregular cell surface of S. baltica. After treatment, the contents of most amino acids and organic acids decreased. The metabolic response of S. baltica revealed that pathways about amino acids, carbohydrates, nucleotides and nicotinate were disturbed by SAEW. These results suggest that SAEW is a promising antibacterial approach to prolong the shelf-life of fish and fish products.

This study was conducted to find out the effects of cultural methods on quality and postharvest physiology of cherry tomatoes (Lycopersicon esculentum Miller cv Unicorn). Tomatoes were grown in soil and 3 kinds of hydroponics methods using peatmoss, rockwool, and deep flow culture; supplied with the nutrient solutions of the Japanese horticultural experiment station. Light red maturity stage tomatoes were harvested and packaged with perforated film (ø 6 mm, 18 hole/m 2) for storage at 11℃ with 85% relative humidity. The tomatoes have grown in soil depict higher average fruit weight than other cultural methods and presented the highest firmness at the harvest time (0 day) and after storage (16 th day). The tomatoes growing in rockwool and peatmoss displayed higher soluble solids (°Brix), vitamin C and titratable acidity (% citric acid), respectively at the harvest time and after storage compared to other cultural methods. The respiration rate established higher in rockwool, followed by deep flow, soil, and peatmoss cultural method and it was decreased after storage in all treatments. The ethylene production rate pointed the same as a trend of respiration rate; deep flow culture and rockwool treatments indicated the highest ethylene production rate at the harvest time and after storage, but it decreased during storage as maturity advanced. As a storage period progressed, the fresh weight loss of tomatoes increased but did not exceed 1%. Therefore, for producing high quality fruits that have the high soluble solids, tomatoes may be cultivated in rockwool and peatmoss hydroponics methods. And for long-term storage, the tomatoes have grown in soil may be proper because the firmness of soil treatment expressed the highest at the harvest time and retained after storage.

This study was conducted to find out the effects of cultural methods on quality and postharvest physiology of cherry tomatoes (Lycopersicon esculentum Miller cv Unicorn). Tomatoes were grown in soil and 3 kinds of hydroponics methods using peatmoss, rockwool, and deep flow culture; supplied with the nutrient solutions of the Japanese horticultural experiment station. Light red maturity stage tomatoes were harvested and packaged with perforated film (ø 6 mm, 18 hole/m 2) for storage at 11℃ with 85% relative humidity. The tomatoes have grown in soil depict higher average fruit weight than other cultural methods and presented the highest firmness at the harvest time (0 day) and after storage (16 th day). The tomatoes growing in rockwool and peatmoss displayed higher soluble solids (°Brix), vitamin C and titratable acidity (% citric acid), respectively at the harvest time and after storage compared to other cultural methods. The respiration rate established higher in rockwool, followed by deep flow, soil, and peatmoss cultural method and it was decreased after storage in all treatments. The ethylene production rate pointed the same as a trend of respiration rate; deep flow culture and rockwool treatments indicated the highest ethylene production rate at the harvest time and after storage, but it decreased during storage as maturity advanced. As a storage period progressed, the fresh weight loss of tomatoes increased but did not exceed 1%. Therefore, for producing high quality fruits that have the high soluble solids, tomatoes may be cultivated in rockwool and peatmoss hydroponics methods. And for long-term storage, the tomatoes have grown in soil may be proper because the firmness of soil treatment expressed the highest at the harvest time and retained after storage.

Objective: Electrolyzed oxidizing/reducing water is popular as health beneficial water in Indonesia. In this study, we examined the level of antibacterial,anticancer, and antioxidant activity of the electrolyzed water.Methods: The efficacy of electrolyzed water produced by Enagic® at six level pH (2.5, 6.0, 7.0, 8.5, 9.0, and 9.5) was investigated. Antibacterialactivity was evaluated using a macrodilution method. The anticancer activity was performed against human breast cancer (T47D) cell lines using3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay. Moreover, the antioxidant activity was determined using antioxidant model,2,2-diphenyl-1picrylhydrazyl radical scavenging activity.Results: The results show that electrolyzed water exhibited antibacterial activity against Propionibacterium acnes and Staphylococcus epidermidis.Among six level pH, electrolyzed water at pH 2.5 showed the highest antibacterial activity. The in vitro cytotoxic activity of electrolyzed water...

This study was conducted to find out the effects of cultural methods on quality and postharvest physiology of cherry tomatoes (Lycopersicon esculentum Miller cv Unicorn). Tomatoes were grown in soil and 3 kinds of hydroponics methods using peatmoss, rockwool, and deep flow culture; supplied with the nutrient solutions of the Japanese horticultural experiment station. Light red maturity stage tomatoes were harvested and packaged with perforated film (ø 6 mm, 18 hole/m 2) for storage at 11℃ with 85% relative humidity. The tomatoes have grown in soil depict higher average fruit weight than other cultural methods and presented the highest firmness at the harvest time (0 day) and after storage (16 th day). The tomatoes growing in rockwool and peatmoss displayed higher soluble solids (°Brix), vitamin C and titratable acidity (% citric acid), respectively at the harvest time and after storage compared to other cultural methods. The respiration rate established higher in rockwool, followed by deep flow, soil, and peatmoss cultural method and it was decreased after storage in all treatments. The ethylene production rate pointed the same as a trend of respiration rate; deep flow culture and rockwool treatments indicated the highest ethylene production rate at the harvest time and after storage, but it decreased during storage as maturity advanced. As a storage period progressed, the fresh weight loss of tomatoes increased but did not exceed 1%. Therefore, for producing high quality fruits that have the high soluble solids, tomatoes may be cultivated in rockwool and peatmoss hydroponics methods. And for long-term storage, the tomatoes have grown in soil may be proper because the firmness of soil treatment expressed the highest at the harvest time and retained after storage.

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water...

Recently, there has been an increasing demand and interest in developing plant extracts as natural food sanitizer, owing to their antimicrobial properties. Hence, the aim of this study was to investigate the effect of salam (Syzygium polyanthum L.) leaves methanolics extract on the number of microflora on chicken meat and shrimp. Salam leaves extract at different concentrations (0.0%, 0.1%, 1.00%) and exposure times (5, and 10 min) used to treat chicken meat and shrimp by using dilution method. Result showed that the total plate count and Staphylococcus aureus had been detected in untreated chicken and shrimp samples with 6.66 ± 0.12, 8.66 ± 0.15 and 7.25 ± 0.21, 6.54 ± 0.21, respectively. However, there was no Escherichia coli, Salmonella spp. and Vibrio cholera detected in both samples. The number of total plate count (TPC) and S. aureus in chicken meat and shrimp were starting to reduce significantly at 0.01% concentration of salam leaves extract for 5 minutes of exposure time co...

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water...

The work presented here aims to contribute with a sustainable alternative to chemicals for avoiding deterioration of harvested date palm fruits by evaluating the single or combined use of UV-C radiation and ozonated or electrolyzed water (EW). In this way, the effects of UV-C light (0; 2.37; 6.22; 8.29 and 12.14 kJ m À2) alone, and the combined effect of 6.22 kJ m À2 UV-C with neutral EW (NEW, pH 6.99, 870 mV ORP, 100 mg L À1 free chlorine), alkaline EW (AEW, pH 11.28, À880 mV ORP, 1.83 mg L À1 free chlorine) and ozonated (O 3 , 0.55 mg/L ozone) water on overall quality of Deglet Nour dates stored for 30 days at 20 C were studied. Microbial growth, weight loss, firmness, pH, titratable acidity, moisture, water activity, sugars and phenolics content, antioxidant activity color and sensory quality were monitored. UV-C light, mainly at 6.22 kJ m À2 , alone or combined with NEW, AEW and O 3 , kept the overall quality of dates during storage, Moreover, those treatments reduced the most mesophilic, coliforms, yeasts and molds counts. In summary, these combined emergent sanitizers could be useful for disinfection of fresh dates while keeping quality and prolonging shelf-life.

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Application of ozone combined with the chilling system on preserving fresh fish has obviously brought about more advantages. This study observed the application of an ozone-slurry ice combined system for maintaining the freshness of two different fishes during storage. The fishes used were red tilapia (Oreochromis niloticus) and short-bodied mackerel (Scomberomorus rastrelliger), using ozone and slurry ice. The experimental design used was factorial using a completely randomized design employed with an ozone concentration of 0 ppm and 3.5 ppm with storage times of 0, 4, 8, 12, and 16 days. The parameters observed included: peroxide value (PV), total volatile base nitrogen (TVBN), total viable count (TVC), and a sensory test. The parametric data were analyzed using ANOVA and followed by least significant difference (LSD), whereas the non-parametric data were analyzed using the Kruskal Wallis test followed by multiple comparison tests. Ozone and slurry ice treatment of different conce...

In the present study, thirty raw milk samples were collected randomly from different stores and retailer markets in Baghdad province to evaluate the effect of ozone treatment at a concentration of 0.5 ppm on the bacteriological quality (Total aerobic bacteria, Coliforms and Staphylococcus aureus counts). The current study was also planned to investigate the effects of ozonation treatment on the shelf life of raw milk after 24hrs of storage at both refrigeration (4 °C) and the ambient temperatures (30 °C). Data revealed that there were significant (P<0.0001) differences in the percentage of microorganisms that affect the raw milk quality, where the highest prevalence were found in the total aerobic bacteria and Coliforms (100%) respectively followed by the Staph. aureus (60%). The microorganisms that affect the raw milk quality (aerobic bacteria, Coliform, and Staph. aureus) showed a different sensitivity to the ozone treatment at 0.5 ppm for 10, 15 and 20 minutes at different sto...

Objective: Electrolyzed oxidizing/reducing water is popular as health beneficial water in Indonesia. In this study, we examined the level of antibacterial, anticancer, and antioxidant activity of the electrolyzed water. Methods: The efficacy of electrolyzed water produced by Enagic ® at six level pH (2.5, 6.0, 7.0, 8.5, 9.0, and 9.5) was investigated. Antibacterial activity was evaluated using a macrodilution method. The anticancer activity was performed against human breast cancer (T47D) cell lines using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay. Moreover, the antioxidant activity was determined using antioxidant model, 2,2-diphenyl-1picrylhydrazyl radical scavenging activity. Results: The results show that electrolyzed water exhibited antibacterial activity against Propionibacterium acnes and Staphylococcus epidermidis. Among six level pH, electrolyzed water at pH 2.5 showed the highest antibacterial activity. The in vitro cytotoxic activity of electrolyzed water showed potential moderate cytotoxicity. The activity tends to be higher in alkaline electrolyzed water. However, the electrolyzed water showed free radical scavenging activity. Conclusion: Electrolyzed water that marked in Indonesia has some potential health benefits. The activity is dependent on pH.

The objective of this study was to investigate the effects of ohmic heating and water bath heating (WB) on the metabolome of Escherichia coli O157:H7 cells at the same inactivation levels. Compared to low voltage long time ohmic heating (5 V/cm, 8.50 min, LVLT) and WB (5.50 min), the high voltage short time ohmic heating (10 V/cm, 1.75 min, HVST) had much shorter heating time. Compared to the samples of control (CT), there were a total of 213 differential metabolites identified, among them, 73, 78, and 62 were presented in HVST, LVLT, and WB samples, revealing a stronger metabolomic response of E. coli cells to HVST and LVLT than WB. KEGG enrichment analysis indicated that the significantly enriched pathways were biosynthesis and metabolism of amino acids (alanine, arginine, aspartate, and glutamate, etc.), followed by aminoacyl-tRNA biosynthesis among the three treatments. This is the first metabolomic study of E. coli cells in response to ohmic heating and presents an important step toward understanding the mechanism of ohmic heating on microbial inactivation, and can serve as a theoretical basis for better application of ohmic heating in food products.

This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.

AimsPropolis is a resinous bee product containing several hundred biologically active compounds. Although the antibacterial activity of propolis has been demonstrated in many in vitro studies, less is known about its mode of action. In this study, we aimed to shed some light on the antibacterial mechanism of action of propolis against Escherichia coli BW25113 using a nuclear magnetic resonance (NMR) based metabolomics approach.MethodsE. coli BW25113 cells were subjected to different sub-lethal concentrations (0, 2, 4, and 6 mg/mL) of Turkish propolis water extract (PWE). The 500-MHz 1H NMR spectroscopy was then employed to ascertain the metabolic profiles of E. coli extracts.ResultsA total of 52 metabolites were identified from the NMR spectra, belonging to 17 main classes, such as amino acids and peptides, purines, and fatty acids. Twelve out of these 52 metabolites displayed remarkable changes at all tested PWE concentrations when compared to control conditions (P < .05). Level...