Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid.

Abstract

Contaminated food contact surface is one of the most important transmission routes for foodborne pathogens. Stainless steel is one such food-contact surface that is widely used in food-processing environments. The present study aimed to evaluate the synergistic antimicrobial efficacy of a combination of tap water-based neutral electrolyzed water (TNEW) and lactic acid (LA) against the foodborne pathogens Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel. The results revealed that simultaneous treatment with TNEW (ACC of 4.60 mg/L) and 0.1% LA (TNEW-LA) for 5min resulted in 4.99-, 4.34-, and >5.4- log CFU/cm2 reductions in E. coli O157:H7, S. Typhimurium, and L. monocytogenes on stainless steel, respectively. Of these, 4.00-, 3.57-, and >4.76-log CFU/cm2 reductions in E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively were exclusively attributed to the synergistic action of the combined treatments after factoring out the reductions due to individual treatments. Furthermore, five mechanistic investigations revealed that the key mechanisms underlying the synergistic antibacterial effect of TNEW-LA were reactive oxygen species (ROS) production, cell membrane damage resulting from membrane lipid oxidation, DNA damage, and inactivation of intracellular enzymes. Overall, our findings suggest that the TNEW-LA combination treatment could be effectively used in the sanitization of food processing environments, especially the food contact surfaces, to control major pathogens and enhance food safety.