Effect of Silver Water Produced by an Engineered Device Designed to Food Industry

Abstract

Hygienic norms in the food and beverages production systems should be permanently monitored to prevent contamination with pathogens which could cause diseases in humans and animals. As regards the industrial scale of food and beverages production, the maximum extension of the shelf life is an essential task. Peracetic acid (CH3COOOH) is frequently applied in sanitation procedures of production piping and product tanks, but if it is not rinsed well, could drastically affect organoleptic characteristics of the products. Silver water (containing Ag+) could replace the use of peracetic acid. A device for efficient production of silver water is constructed. The silver content of the water produced is determined by atomic absorption spectroscopy, UV-Vis and IR spectral analysis. It is found that minimal inhibitory concentration (MIC) of 1 μg silver content inhibited the yeast (Saccharomyces cerevisiae ATCC 200060) growth (24 ± 1 mm mean inhibition zone) on a similar rate as 30 μg kanamycin (27 ± 1 mm). Bacterial (Escherichia coli ATCC 47093) growth inhibited by 1.5 μg silver content (18 ± 1 mm) is comparable to 10 μg ampicillin (17 ± 1 mm) but not to 30 μg kanamycin (35 ± 1 mm).