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Comparison of the Bactericidal Activity of Acidic Electrolyzed Water against Foodborne Pathogenic Bacteria in Pure Culture and Foods

LIN Ting,WANG Jing-jing,PAN Ying-jie,ZHAO Yong*   

  1. Shanghai Engineering Research Center of Aquatic-product Processing and Preservation, College of Food Science and Technology,
    Shanghai Ocean University, Shanghai 201306, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: 赵 勇

Abstract:

This study examined the efficacy of acidic electrolyzed water (AEW) with different concentrations of available
chlorine concentration (ACC) for inactivating Listeria monocytogenes and Vibrio parahaemolyticus in pure culture and on
surface-inoculated cucumber. AEW had strong bactericidal activity against pure-cultured and surface-inoculated strains
of Listeria monocytogenes and Vibrio parahaemolyticus which became stronger with increasing AEW concentration and
treatment time. Complete inactivation of pure Vibrio parahaemolyticus was achieved when the pathogen was treated with
AEW at an ACC concentration of 30 mg/L for 0.5 min, while the conditions for complete inactivation of pure Listeria
monocytogenes were 40 mg/L ACC in AEW and 0.5 min. The ACC concentration and time for complete inactivation of
surface-inoculated Vibrio parahaemolyticus were 40 mg/L and 1.5 min, respectively. After 2.5 min of treatment at an ACC
concentration of 50 mg/L, the population of surface-inoculated Listeria monocytogenes was reduced by approximately 5
(lg(CFU/g)). The used AEW may not cause secondary environmental pollution, since no residual pathogens were detected.

Key words: acidic electrolyzed water, Listeria monocytogenes, Vibrio parahaemolyticus, cucumber, bactericidal activity

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