Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food.

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Italian Journal of Food Safety Pub Date : 2021-10-04 eCollection Date: 2021-09-29 DOI:10.4081/ijfs.2021.9988

Federico Tomasello, Marta Pollesel, Elisabetta Mondo, Federica Savini, Raffaele Scarpellini, Federica Giacometti, Luna Lorito, Marco Tassinari, Sean Cuomo, Silvia Piva, Andrea Serraino

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引用次数: 6

Abstract

Alkaline electrolyzed water (REW) is known for its cleaning action. The aim of this work was to assess REW effectiveness in reducing microbial load on surfaces intended for contact with food. Stainlesssteel surfaces were experimentally contaminated, bacterial inactivation was tested before and after treatment with REW. Treatment with REW was operated spraying it on the contaminated plates until drying. Tests were conducted for Salmonella spp., Listeria spp., Staphylococcus aureus and Escherichia coli. The treatment revealed different degrees of sanitizing activity of REW on different bacterial species, with higher efficacy on E. coli and Salmonella spp. than S. aureus, Listeria spp.. Statistical analysis revealed a significant microbial load reduction (p<0.01) after treatment with REW, suggesting that it has a good disinfectant activity which, along with its easy and safe use, makes it a good alternative to many other more widely used disinfectants.

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碱性电解水在减少食物接触表面细菌负荷方面的有效性。

碱性电解水(REW)以其清洁作用而闻名。这项工作的目的是评估REW在减少与食物接触表面微生物负荷方面的有效性。实验污染不锈钢表面，用REW处理前后进行细菌灭活试验。用REW进行处理，将其喷洒在被污染的板上直至干燥。对沙门氏菌、李斯特菌、金黄色葡萄球菌和大肠杆菌进行了检测。结果表明，REW对不同菌种的消毒效果不同，对大肠杆菌和沙门氏菌的消毒效果优于金黄色葡萄球菌、李斯特菌。统计分析显示微生物负荷显著减少(p

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来源期刊

Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

10 weeks

期刊介绍： The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.