Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces

Abstract

The efficacy of electrolyzed water (EW) to inactivate Listeria monocytogenes on stainless steel surfaces was evaluated and modelled in the present study. L. monocytogenes was inoculated on stainless steel coupons and subsequently subjected to Neutral EW (NEW, pH = 7.0) and Slightly Acid EW (SAEW, pH = 5.0) with different Available Chlorine Concentration (ACC, 50–200 mg/L) for different exposure times (0–6 min). The number of viable cells on coupons decreased as the exposure time increased at all ACC concentrations. Treatments with SAEW resulted in higher reductions of L. monocytogenes , i.e. , 2.30 ± 0.16 to 5.64 ± 0.11 log cfu/cm 2 , in comparison with NEW treatments (1.55 ± 0.11 to 5.22 ± 0.12 log cfu/cm 2 ), probably due to the synergistic bactericidal effect between the acidic pH, higher oxidation-reduction potential and the effective form of chlorine, reported in previous studies. Since SAEW was the most effective against L. monocytogenes , two approaches were tested to model the survival data: the one- and two-step modelling procedures. The Weibull model was suitable to describe the survival data and both approaches produced suitable survival models ( adj-R 2 >0.92 and MSE <0.2). EW is effective in reducing bacterial contamination on food-contact surfaces and the survival data and models derived from this study are relevant to optimize its use as an environment-friendly sanitizer in the food industry. • Inactivation was enhanced by the increase in EW chlorine concentrations and exposure times. • SAEW was more effective than NEW to inactivate L. monocytogenes on surfaces. • The Weibull model was suitable to describe the survival data. • Both one and two-step modelling approaches resulted in suitable survival models.