Journal
JOURNAL OF FOOD PROTECTION
Volume 73, Issue 12, Pages 2211-2216Publisher
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X-73.12.2211
Keywords
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Funding
- National Natural Science Foundation of China [30871957]
- Ministry of Education, China
- Specialized Research Fund for the Doctoral Program of Higher Education of China [200800190031]
- National Science and Technology Support Projects in China [2007BAD56B07]
- Ministry of Agriculture, China
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The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/liter), different treatment times, and different temperatures for inactivating Escherichia coli O157:H7 and Staphylococcus aureus was evaluated. The morphology of both pathogens also was analyzed with transmission electron microscopy. A 3-min treatment with SAEW (pH 6.0 to 6.5) at ACCs of 2 mg/liter for E. coli O157:H7 and 8 mg/liter for S. aureus resulted in 100% inactivation of two cultures (7.92- to 8.75-log reduction) at 25 degrees C. The bactericidal activity of SAEW was independent of the treatment time and temperature at a higher ACC (P > 0.05). E. coli O157:H7 was much more sensitive than S. aureus to SAEW. The morphological damage to E. coli O157:H7 cells by SAEW was significantly greater than that to S. aureus cells. At an ACC as high as 30 mg/liter, E. coli O157:H7 cells were damaged, but S. aureus cells retained their structure and no cell wall damage or shrinkage was observed. SAEW with a near neutral pH may be a promising disinfectant for inactivation of foodborne pathogens.
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