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KMID : 1134820160450081227
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 8 p.1227 ~ p.1232
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Bactericidal Effect of Electrolyzed Activated Water Prepared at Different Water Temperatures on Gram-Positive and Gram-Negative Bacteria
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Lee Jeong-Min
Jung Hyun-Jung
Bang Woo-Suk
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Abstract
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Electrolyzed activated water (EAW) has been reported to exhibit strong bactericidal effects on foodborne microorganisms. However, the disinfection efficacy of EAW is affected by factors such as water source and hardness. This study investigated bactericidal effects of EAW against three gram-positive (Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus) and three gram-negative (Cronobacter sakazakii, Escherichia coli O157:H7, and Salmonella Enteritidis) foodborne pathogens. Six strains were treated with EAW prepared at different water temperatures (4, 22, and 40°C) for 15 min, and D-values were generated. The results show that the lowest D-values for Lis. monocytogenes by EAW produced at 4°C and 40°C were 6.60 and 1.57 min, respectively. The lowest D-value for Sal. Enteritidis by EAW produced at 22°C was 2.92 min. D-values of all strains treated by EAW produced at 40°C decreased significantly compared to those treated by EAW produced at 4°C (P<0.05). These results demonstrate that applying EAW produced at warm temperature is more effective for reducing foodborne pathogens for food safety.
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KEYWORD
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electrolysis, electrolyzed water, sanitizer, gram-positive bacteria, gram-negative bacteria
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