Article
Multidisciplinary Sciences
Midori Kurahashi, Takaaki Ito, Angelica Naka
Summary: Slightly acidic electrolyzed water (SAEW) developed by Japanese companies over 20 years ago has potent sterilizing action and can effectively remove microorganisms causing food poisoning, both in laboratory studies and spatial disinfection experiments.
Article
Food Science & Technology
Pantu Kumar Roy, Md Furkanur Rahaman Mizan, Md Iqbal Hossain, Noori Han, Shamsun Nahar, Md Ashrafudoulla, Sazzad Hossen Toushik, Won-Bo Shim, Young-Mog Kim, Sang-Do Ha
Summary: The study found that slightly acidic electrolyzed water (SAEW) alone had a significant impact on Vibrio parahaemolyticus biofilms, while the combined treatments of UV-C/NaOCl and UV-C/SAEW also effectively reduced the pathogen levels in seafood products.
Article
Food Science & Technology
Liping Guo, Xuecong Zhang, Lin Xu, Yan Li, Bin Pang, Jingxin Sun, Baowei Wang, Ming Huang, Xinglian Xu, Harvey Ho, Qing-Jie Sun
Summary: The study demonstrated that the combined treatment of ultrasound and slightly acidic electrolyzed water had a synergistic effect on the inactivation of Escherichia coli, by reducing particle size, inducing potassium leakage, and changing protein conformation. This was shown to be more effective than using ultrasound or electrolyzed water alone.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Yue Cao, Longze Liu, Hongli Liu, Xiaodong Xia
Summary: The aim of this study was to investigate the effect of a combination of slightly acidic electrolyzed water (SAEW) and ultrasound (US) on the inactivation of Vibrio parahaemolyticus. The results showed that SAEW-US combination effectively inactivated V. parahaemolyticus and caused severe damage to bacterial cells. In fish samples contaminated with V. parahaemolyticus, SAEW-US combination significantly reduced the pathogen levels.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Horticulture
Bubai Bhakta, Shinzo Yamane, Jatindra Nath Bhakta, Kouhei Ohnishi
Summary: Slightly acidic electrolyzed water (SAEW) has strong bactericidal activity and is relatively safe. It can effectively kill bacteria, improve environmental conditions in the greenhouse, and does not affect plant growth.
Article
Biotechnology & Applied Microbiology
Chunling Zhang, Gaoji Yang, Panpan Shen, Yiqi Shi, Yu Yang, Yang Liu, Xiaodong Xia, Shaojin Wang
Summary: The study found that slightly acidic electrolyzed water (SAEW) could effectively inactivate Bacillus cereus spores, with the best result achieved at an available chlorine concentration of 100 mg/L for 20 minutes, reducing the CFU/mL to 5.81. SAEW treatment damaged the spore structure, including rupturing the surface, damaging the inner membrane, and loss of core contents. Mutants were not generated in survivors of SAEW-treated spores, indicating that SAEW primarily damaged the spore inner membrane.
Review
Food Science & Technology
Chenchen Zhang, Jing Xie
Summary: Ultrasound and slightly acidic electrolyzed water have sterilization and preservation effects in aquatic product processing, and their combined use can enhance the sterilization effect, serving as a potential environmentally friendly alternative. The study reviewed the sterilization mechanisms and effects of both methods used individually and in synergy, providing a reference for future applications in aquatic product processing.
Article
Cell Biology
Le Tang, Shuqi Dong, Nadia Rasheed, Hao Weng Wu, Ningkun Zhou, Huadong Li, Meilin Wang, Jun Zheng, Jun He, William Chong Hang Chao
Summary: The study reveals that Rhs proteins, an ancient giant protein fold, can act as polymorphic toxins in interbacterial competitions through the ABC complex or T6SS. The research on Vibrio parahaemolyticus shows that RhsP-dependent prey targeting requires T6SS2 and RhsP can self-cleave into fragments, with the toxic C-terminal fragment binding to VgrG2. The alternative conformation of VIR, encapsulated inside the Rhs b barrel structure, triggers RhsP dimerization and plays a significant role in prey targeting.
Article
Food Science & Technology
Junyi Zhang, Jingyi Wang, Dandan Zhao, Jianxiong Hao
Summary: Two-step disinfection with slightly acidic electrolyzed water (SAEW) demonstrated superior efficacy in reducing L. monocytogenes contamination on different food raw materials compared to one-step disinfection. SAEW showed good antibacterial effect and has the potential to replace NaClO solutions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Chang Liu, Weichao Zheng, Zonggang Li, Ling Zhou, Yuxuan Sun, Shengqiang Han
Summary: This study conducted a comprehensive assessment of slightly acidic electrolyzed water and benzalkonium bromide solution for egg disinfection. The results showed that slightly acidic electrolyzed water had high sterilization rates and no impact on eggshell quality and hatchability. It can be an alternative disinfectant to conventional chemical disinfectants.
Article
Food Science & Technology
Qing Gao, Ziyi Yang, Baoliang Bi, Jinsong He
Summary: This research investigated the effects of slightly acidic electrolyzed water (SAEW) treatment on the quality of fresh-cut apples during storage. By using a Box-Behnken design, the optimal SAEW treatment conditions were determined. The results showed that the total number of surface colonies on fresh-cut apples treated under the optimal SAEW conditions was reduced by 2.82 logarithms compared to the control group, and the sensory score was 8.73. Additionally, the quality of the treated fresh-cut apples during storage was significantly better than the non-treated group, indicating that SAEW treatment effectively controlled microbial growth and slowed down quality deterioration during storage.
Article
Food Science & Technology
Yujie Li, Shaokang Liu, Jianxiong Hao, Huan Rao, Dandan Zhao, Xueqiang Liu
Summary: This study investigated the antioxidant activity of germinated sesame seeds treated with slightly acidic electrolytic water (SAEW) and found that low concentrations of SAEW inhibited sesame germination, while high concentrations promoted germination. Moderate concentrations of SAEW had no significant effect on the growth of sesame, but positively influenced the antioxidant activity of seed germination by promoting phenolic compound synthesis and enhancing antioxidant enzyme activities. The most prominent antioxidant capacity was observed with SAEW at a concentration of 30 mg/L ACC.
Article
Food Science & Technology
Qian Wu, Jing Liu, Pradeep K. Malakar, Yingjie Pan, Yong Zhao, Zhaohuan Zhang
Summary: This study investigated the growth and survival of naturally-occurring Vibrio parahaemolyticus in post-harvest raw shrimps using real-time PCR and propidium monoazide. The results showed that the growth of V. parahaemolyticus was influenced by temperature, and models were developed to predict its growth behavior. Furthermore, a comparison between artificially contaminated and naturally-occurring V. parahaemolyticus revealed differences in growth rates, indicating the potential bias of models derived from cooked shrimps. Seasonal effects were also observed.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Environmental
Rita E. Ampiaw, Muhammad Yaqub, Changyeon Woo, Wontae Lee
Summary: This study produced slightly acidic electrolyzed water through electrolysis and evaluated the effect of production parameters and feed water characteristics on its properties. Additionally, a predictive model was developed to optimize the process.
JOURNAL OF WATER PROCESS ENGINEERING
(2022)
Article
Chemistry, Applied
Jing Zhang, Qingqing Liu, Xuezhen Chen, Meiling Li, Mingyu Lin, Yihui Chen, Hetong Lin
Summary: This study aimed to investigate the effects of slightly acidic electrolyzed water (SAEW) treatment on the physiology, quality, and storage properties of postharvest carambola. Results showed that SAEW could effectively reduce respiration rate, inhibit cell membrane permeability increase, and delay color change. SAEW-treated carambola maintained higher content of bioactive compounds and nutritional components, and exhibited better sensory acceptance and firmness, as well as lower weight loss and peel browning index compared to control fruits. Therefore, SAEW treatment could enhance fruit quality, nutrition, and storage properties of harvested carambola.
Article
Agriculture, Dairy & Animal Science
Angela Jie-won Ha, Lurdes G. Siberio Perez, Tae-Jo Kim, Md. Furkanur Rahaman Mizan, Shamsun Nahar, Si-Hong Park, Hyang-Sook Chun, Sang-Do Ha
Summary: This study isolated and identified various Salmonella enterica serovars from poultry samples in Mississippi, showing high similarity within the same type through PFGE analysis. PFGE can serve as a useful tool to trace the epidemiologic sources and geographical origins of Salmonella.
Article
Food Science & Technology
Sangha Han, Ji Yeon Jo, Sa Reum Park, Changsun Choi, Sang-Do Ha
Summary: This study evaluated the efficacy of ClO2 and NaOCl against MNV-1 in salt-fermented clam, finding that a combined treatment of 300 ppm ClO2 and 5.5 kGy e-beam effectively reduced the virus without affecting quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Mi Rae Kim, Sangha Han, Sa Reum Park, Yoah Moon, Sang-Do Ha
Summary: This study compared the effectiveness of sodium hypochlorite, chlorine dioxide, and peroxyacetic acid against murine norovirus and hepatitis A virus on carrot and lotus root. It found that ClO2 and PAA showed higher antiviral effects, making them suitable for the fresh root vegetable industry, with viruses being more difficult to inactivate on lotus root.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Kye-Hwan Byun, Sang Ha Han, Min Woo Choi, Si Hong Park, Sang-Do Ha
Summary: The study found that sublethal concentrations of bactericidal antibiotics increased the mutation frequency in L. monocytogenes, facilitated the adaptation of the bacterium to food-associated stress, and led to an increase in its pathogenicity.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jung Kyu Chae, Sangha Han, Duk Hyun Kim, Si Hong Park, Sang-Do Ha
Summary: Bacteria from the Propionibacterium genus were mixed to study the influence of different temperatures and pH levels on propionic acid production. The results showed that both temperature and pH had a significant impact on the production of propionic acid.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Yun Hui Choi, Jin Hwa Park, Mi Seon Kang, Yohan Yoon, Sang-do Ha, Hyun Jung Kim
Summary: This study developed a mathematical model for the survival of Clostridium perfringens in hamburgers and sandwiches, and estimated the probability of infection using a probabilistic risk model. The results showed that the mean exposure dose of C. perfringens was very low, indicating minimal risk of infection.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Environmental Sciences
Md. Ashrafudoulla, Kyung Won Na, Md. Iqbal Hossain, Md. Furkanur Rahaman Mizan, Shamsun Nahar, Sazzad Hossen Toushik, Pantu Kumar Roy, Si Hong Park, Sang -Do Ha
Summary: Infections of gastroenteritis in humans are mainly caused by consumption of shellfish contaminated with Vibrio parahaemolyticus, leading to health and economic losses. Investigation on the virulence factor production, antibiotic resistance profile, and biofilm-forming capacity of Vibrio parahaemolyticus isolates showed high resistance to antibiotics and virulence factors in isolates from shellfish in Korea. Monitoring of these factors may help in decreasing V. parahaemolyticus infections and ensuring seafood safety.
MARINE POLLUTION BULLETIN
(2021)
Article
Food Science & Technology
Md Iqbal Hossain, Md Furkanur Rahaman Mizan, Sazzad Hossen Toushik, Pantu Kumar Roy, Iqbal Kabir Jahid, Si Hong Park, Sang-Do Ha
Summary: Listeria monocytogenes is a foodborne pathogen with potent biofilm-forming capability. This study found that combining nisin with thymol and eugenol can significantly inhibit the formation of L. monocytogenes biofilms, with better results than using any individual compound alone.
Article
Food Science & Technology
Kye-Hwan Byun, Sang Ha Han, Min Woo Choi, Si Hong Park, Sang-Do Ha
Summary: This study evaluated the efficacy of a bacteriophage cocktail as a biocontrol agent against L. monocytogenes in celery and enoki mushroom. The results showed that the phage cocktail can effectively inhibit the growth of L. monocytogenes in these foods, making it a potential candidate for biocontrol purposes.
Article
Biotechnology & Applied Microbiology
Shamsun Nahar, Ha Lim Jeong, Ah Jin Cho, Jun-Ha Park, Sangha Han, Younsoo Kim, Si-Hong Park, Sang-Do Ha
Summary: This study investigated the biofilm reduction effects of a food-grade enzyme (ficin) and a common sanitizer (PAA) on Salmonella. Results showed that ficin could enhance the efficacy of PAA in reducing biofilm. The combined use of enzyme and sanitizer proved promising in addressing food safety issues.
Article
Biotechnology & Applied Microbiology
Kye-Hwan Byun, Kyung Won Na, Md Ashrafudoulla, Min Woo Choi, Sang Ha Han, Iksoon Kang, Si Hong Park, Sang-Do Ha
Summary: The combination treatment of PAA or LA with UV-C significantly reduced Salmonella Enteritidis biofilms on food contact surfaces and chicken skin.
Article
Food Science & Technology
Sazzad Hossen Toushik, Jun-Ha Park, Kyeongjun Kim, Md Ashrafudoulla, Mevo Senakpon Isaie Ulrich, Md Furkanur Rahman Mizan, Pantu Kumar Roy, Won-Bo Shim, Young-Mog Kim, Si Hong Park, Sang-Do Ha
Summary: The study shows that bioactive substances from lactic acid bacteria and plant-derived essential oils can act as biocidal agents, efficiently inhibiting biofilm formation on seafood processing surfaces and potentially serving as preservatives in the seafood industry.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Dairy & Animal Science
I Kang, H. C. Lee, B. Adhikari, S. D. Ha, Y. M. Kwon
Summary: The combination of subzero saline chilling and hot water spray significantly reduces bacterial contamination on broiler carcasses, especially for mesophilic aerobic bacteria, Escherichia coli, and total coliforms.
Article
Food Science & Technology
Yu Kyung Kim, Pantu Kumar Roy, Md Ashrafudoulla, Shamsun Nahar, Sazzad Hossen Toushik, Md Iqbal Hossain, Md Furkanur Rahaman Mizan, Si Hong Park, Sang -Do Ha
Summary: Salmonellosis is a common food poisoning disease that affects millions of people worldwide. Quercetin, an antioxidant and antibacterial compound, has been found to inhibit biofilm formation and downregulate the expression of virulence and stress response genes in Salmonella spp.
Review
Food Science & Technology
Sangha Han, Kye-Hwan Byun, Md. Furkanur Rahaman Mizan, Iksoon Kang, Sang-Do Ha
Summary: Foodborne diseases remain a major threat to human health and the economy worldwide, despite efforts in food safety and pathogen surveillance. Poultry is a major source of Salmonella and Campylobacter. Bacteriophages and their derivatives have shown promise as a novel and environmentally-friendly solution for inactivating foodborne pathogens in poultry processing environments. Further research is needed to improve the efficacy and application of bacteriophages in the poultry industry.