Comparative antibacterial activities of neutral electrolyzed oxidizing water and other chlorine-based sanitizers

Abiodun D Ogunniyi,Catherine E Dandie,Sergio Ferro,Barbara Drigo,Baden Myers,Gianluca Brunetti,Barbara Hall,Erica Donner,Enzo Lombi,Permal Deo,Henrietta Venter

doi:10.1038/s41598-019-56248-7

Abstract

There is increasing demand for safe and effective sanitizers for irrigation water disinfection to prevent transmission of foodborne pathogens to fresh produce. Here we compared the efficacy of pH-neutral electrolyzed oxidizing water (EOW), sodium hypochlorite (NaClO) and chlorine dioxide (ClO2) against single and mixed populations of E. coli, Listeria and Salmonella under a range of pH and organic matter content. EOW treatment of the mixed bacterial suspension resulted in a dose-dependent (<1 mg/L free chlorine), rapid (<2 min) and effective (4–6 Log10) reduction of the microbial load in water devoid of organic matter under the range of pH conditions tested (pH, 6.0, 7.0, 8.4 and 9.2). The efficacy of EOW containing 5 mg/L free chlorine was unaffected by increasing organic matter, and compared favourably with equivalent concentrations of NaClO and ClO2. EOW at 20 mg/L free chlorine was more effective than NaClO and ClO2 in reducing bacterial populations in the presence of high (20–100 mg/L) dissolved organic carbon, and no regrowth or metabolic activity was observed for EOW-treated bacteria at this concentration upon reculturing in rich media. Thus, EOW is as effective or more effective than other common chlorine-based sanitizers for pathogen reduction in contaminated water. EOW’s other characteristics, such as neutral pH and ease of handling, indicate its suitability for fresh produce sanitation.

Highlights

There is increasing demand for safe and effective sanitizers for irrigation water disinfection to prevent transmission of foodborne pathogens to fresh produce
Non-linear regression analysis indicated that the electrolyzed oxidizing water (EOW) treatment of the mixed bacterial suspension at low doses (
We found that the ability of EOW containing 1 mg/L free chlorine to reduce the bacterial population was substantially reduced in the presence of increasing organic matter content, but its efficacy was not appreciably affected when the SRNOM was added to EOW containing 5 mg/L free chlorine (Fig. 4b)

Summary

Introduction

There is increasing demand for safe and effective sanitizers for irrigation water disinfection to prevent transmission of foodborne pathogens to fresh produce. We investigated the efficacy of EOW and other chlorine-based sanitizers in relation to their potential to induce viable but nonculturable (VBNC) cells This is a significant concern associated with disinfection processes, especially in terms of the potential dissemination of VBNC pathogens via treated irrigation or post-harvest wash water. The VBNC state is a survival strategy used by many bacteria in response to adverse environmental conditions[25,26] and multiple works have described the potential for induction of the VBNC state during water disinfection processes[27,28,29] This is of importance for improving the quality and safety of fresh produce and preventing future outbreaks, thereby increasing consumer confidence in consumption, by vulnerable individuals

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Conclusion