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Abstract Title:

Effectiveness of electrolyzed water as a sanitizer for treating different surfaces.

Abstract Source:

J Food Prot. 2002 Aug;65(8):1276-80. PMID: 12182480

Abstract Author(s):

Hoon Park, Yen-Con Hung, Chyer Kim

Article Affiliation:

Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin 30223-1797, USA.

Abstract:

The effectiveness of electrolyzed (EO) water at killing Enterobacter aerogenes and Staphylococcus aureus in pure culture was evaluated. One milliliter (approximately 10(9) CFU/ml) of each bacterium was subjected to 9 ml of EO water or control water (EO water containing 10% neutralizing buffer) at room temperature for 30 s. Inactivation (reduction of>9 log10 CFU/ ml) of both pathogens occurred within 30 s after exposure to EO water containing approximately 25 or 50 mg of residual chlorine per liter. The effectiveness of EO water in reducing E. aerogenes and S. aureus on different surfaces (glass, stainless steel, glazed ceramic tile, unglazed ceramic tile, and vitreous china) was also evaluated. After immersion of the tested surfaces in EO water for 5 min without agitation, populations of E. aerogenes and S. aureus were reduced by 2.2 to 2.4 log10 CFU/ cm2 and by 1.7 to 1.9 log10 CFU/cm2, respectively, whereas washing with control water resulted in a reduction of only 0.1 to 0.3 log10 CFU/cm2. The washing of tested surfaces in EO water with agitation (50 rpm) reduced populations of viable cells on the tested surfaces to<1 CFU/cm2. For the control water treatment with agitation, the surviving numbers of both strains on the tested surfaces were approximately 3 log10 CFU/cm2. No viable cells of either strain were observed in the EO water after treatment, regardless of agitation. However, large populations of both pathogens were recovered from control wash solution after treatment.

Study Type : In Vitro Study

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