Guentzel Jane L, Liang Lam Kang, Callan Michael A, Emmons Stuart A, Dunham Valgene L
Department of Marine Science, Coastal Carolina University, P.O. Box 261954, Conway, SC 29528-6054, USA.
Food Microbiol. 2008 Feb;25(1):36-41. doi: 10.1016/j.fm.2007.08.003. Epub 2007 Sep 4.
Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food service areas. Electrolyzed oxidizing water (EO water) shows promise as an environmentally friendly broad spectrum microbial decontamination agent. EO water is generated by the passage of a dilute salt solution ( approximately 1% NaCl) through an electrochemical cell. This electrolytic process converts chloride ions and water molecules into chlorine oxidants (Cl(2), HOCl/ClO(-)). At a near-neutral pH (pH 6.3-6.5), the predominant chemical species is the highly biocidal hypochlorous acid species (HOCl) with the oxidation reduction potential (ORP) of the solution ranging from 800 to 900mV. The biocidal activity of near-neutral EO water was evaluated at 25 degrees C using pure cultures of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis. Treatment of these organisms, in pure culture, with EO water at concentrations of 20, 50, 100, and 120ppm total residual chlorine (TRC) and 10min of contact time resulted in 100% inactivation of all five organisms (reduction of 6.1-6.7log(10)CFU/mL). Spray treatment of surfaces in food service areas with EO water containing 278-310ppm TRC (pH 6.38) resulted in a 79-100% reduction of microbial growth. Dip (10min) treatment of spinach at 100 and 120ppm TRC resulted in a 4.0-5.0log(10)CFU/mL reduction of bacterial counts for all organisms tested. Dipping (10min) of lettuce at 100 and 120ppm TRC reduced bacterial counts of E. coli by 0.24-0.25log(10)CFU/mL and reduced all other organisms by 2.43-3.81log(10)CFU/mL.
食品安全问题以及食源性疾病的增加推动了新卫生方法的发展，以消除食品服务区域食品和表面上的致病微生物。电解氧化水（EO水）作为一种环境友好型广谱微生物去污剂显示出应用前景。EO水是通过使稀盐溶液（约1%NaCl）通过一个电化学电池而产生的。这个电解过程将氯离子和水分子转化为氯氧化剂（Cl₂、HOCl/ClO⁻）。在接近中性的pH值（pH 6.3 - 6.5）下，主要的化学物质是具有高度杀菌作用的次氯酸（HOCl），溶液的氧化还原电位（ORP）范围为800至900mV。在25℃下，使用大肠杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特菌和粪肠球菌的纯培养物评估了接近中性的EO水的杀菌活性。用总残留氯（TRC）浓度为20、50、100和120ppm的EO水对这些纯培养物中的微生物进行处理，并接触10分钟，导致所有五种微生物100%失活（减少6.1 - 6.7log₁₀CFU/mL）。用含有278 - 310ppm TRC（pH 6.38）的EO水对食品服务区域的表面进行喷雾处理，导致微生物生长减少79 - 100%。用100和120ppm TRC的EO水对菠菜进行浸蘸（10分钟）处理，导致所有测试微生物的细菌计数减少4.0 - 5.0log₁₀CFU/mL。用100和120ppm TRC的EO水对生菜进行浸蘸（10分钟），使大肠杆菌的细菌计数减少0.24 - 0.25log₁₀CFU/mL，使所有其他微生物的细菌计数减少2.43 - 3.81log₁₀CFU/mL。
