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KMID : 1007520220310010131
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Food Science and Biotechnology
2022 Volume.31 No. 1 p.131 ~ p.138
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Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus
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Lee Hae-Won
Park Bo-Yeon
Yoon So-Ra
Yang Ji-Su
Ha Ji-Hyoung
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Abstract
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This study aimed to evaluate the virucidal effect and potential use as a disinfectant of undiluted and diluted slightly acidic electrolyzed water (SAEW) on human noroviruses (HuNoVs) using the in vitro suspension test and in food test. The oxidization reduction potential of SAEW gradually decreased with the increase in distilled water volume. Moreover, as the volume of distilled water and the dilution ratio increased, the available chlorine concentration of the samples significantly decreased from 31.2?±?0.63 (SAEW) to 1.3?±?0.21 (1:10 dilution of SAEW solution) (p??4.00 log reduction), the reduction value of HuNoVs in cabbage samples was 4.65 (GI.6) and 4.28 (GII.4) log. These results suggest the potential application of SAEW for inactivating HuNoVs in the food industry.
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KEYWORD
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Cabbage, Disinfection, Human norovirus, Physicochemical, Slightly acidic electrolyzed water
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