Basic Electrolyzed Water Research Articles

Enhancement of riboflavin-mediated photodynamic inactivation against Salmonella on tuna fillets coupled with slightly basic electrolyzed water

This study aimed to develop an efficient PDI system to kill Salmonella in solution or on tuna fillets under 455 nm blue light-emitting diodes (LED) irradiation, by selecting slightly basic electrolyzed water (SBEW) as the solvent. Results showed that the solvent of SBEW increased the solubility of riboflavin, and notably strengthened the production of ROS compared to normal saline solution. On this basis, the riboflavin-mediated PDI coupled with SBEW enhanced the inactivation of Salmonella, supported by that the viability of Salmonella was significantly (P < 0.05) inactivated by 5.02 Log10 CFU/mL with 9.36 J/cm2 irradiation and 80 μM riboflavin, and no viable cells were detected when the irradiation dose was increased to 12.48 J/cm2. The action mechanisms showed that this novel PDI damaged the cell membrane causing the leakage of cellular contents, degraded the genomic DNA and enhanced the lipid peroxidation in Salmonella. In addition, the PDI system efficiently killed >4.0 Log10 CFU/g of Salmonella on tuna fillets with 120 μM riboflavin and 18.72 J/cm2 irradiation. Furthermore, the PDI system decelerated the proliferation of Salmonella, the changes of electrical conductivity, pH and color, and lipid oxidation in tuna fillets during the storage. This study provides a promising PDI system to control food pathogen contamination and preserve the storage quality of seafood.

Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile

The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically assessed on both the 1d and 30d. Notably, sausages with 1.75% NaCl and BEW displayed higher pH values (up to 6.30) and nitrous pigment formation, alongside reduced Eh (as low as 40.55 mV) and TBARS values (ranging from 0.016 to 0.134 mg MDA/kg sample), compared to the 2.5% NaCl variants. Protein content ranged between 13.01% and 13.75%, while lipid content was between 18.23% and 18.86%, consistent across all treatments. Psychrotrophic lactic bacteria showed a significant increase in low-NaCl sausages, ranging from 5.77 to 7.59 log CFU/g, indicative of potential preservative benefits. The sensory analysis favored the TUSBEW70 treatment for its salty flavor on the 30th day, reflecting a positive sensory acceptance. The study highlights that employing US and BEW in sausage preparation with reduced NaCl content (1.75%) maintains quality comparable to higher salt (2.5%) counterparts. These findings are crucial for meat processing, presenting a viable approach to producing healthier sausages with reduced sodium content without compromising quality, aligning with consumer health preferences and industry standards.

Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins

This study firstly constructed a new method of basic electrolyzed water coupled with ultrasonic (USBEW) to creatively modify the Antarctic krill proteins (AKPs), and its effects on amino acid composition, structural and functional properties, as well as in vitro digestibility of AKPs were evaluated. Results showed that BEW inhibited the production of 1O2 and •OH radicals from ultrasonic treatment. In comparison with the deionized water coupled with ultrasonic (USDW) treatment, the USBEW treatment effectively reduced the oxidation of active groups (carbonyl and free sulfhydryl) in the side chain of amino acids of the AKPs, and it also obviously decreased the particle size (18.6 nm), improved the solubility (13.2 %), increased the molecules flexibility and the surface hydrophobicity of AKPs. All these advantageous changes contributed to the improved foam stability, foam capacity and emulsifying properties of AKPs. More importantly, the in vitro digestibility (84.6 %) of AKPs treated by USBEW was significantly higher than that any control samples. Our results prove that the USBEW treatment is a valid and promising method to exploit novel marine protein products with a high nutritional quality.

Potential of electrolyzed water to inactivate bread and cheese spoilage fungi

Controlling food spoilage fungi remains a challenge for food industries, and regulations on the usage of chemical disinfectants are becoming restrictive. Then, this study aimed to evaluate electrolyzed water (EW) as a sustainable alternative for food spoilage fungi inactivation. The experiment was carried out according to the protocol for testing the antifungal effects of chemical sanitizers by the European Committee for Standardization (CEN), using acidic electrolyzed water (AEW-AAC: 85 ppm; pH: 2.65; ORP: 1120 mV) and a basic electrolyzed water (BEW- pH: 11.12; ORP: −209 mV) to inactivate spoilage fungi strains from bread (Hyphopichia burtonii and Penicillium roqueforti) and cheese (P. roqueforti and Penicillium commune), besides the standard fungi for this type of essay (Candida albicans and Aspergillus brasiliensis). AEW presented a higher antifungal effect, inactivating an average of 89 % of the exposed population when compared to its respective BEW, which inactivates about 81.5 %. In general, the standard strains A. brasiliensis (ATCC 16404) and Candida albicans (ATCC 24433) were more sensitive to both AEW and BEW than the food-spoilage strains. Among those, P. roqueforti strains were the most sensitive, followed by P. commune strains, while H. burtonii strains were the most tolerant. EW can be a sustainable alternative for product surface and facility cleaning with further antifungal action when a sanitization step is not mandatory or needed. Future studies searching for conditions to improve the antifungal action of EW could make their industrial usage more viable.

Electrolyzed Water and Its Pharmacological Activities: A Mini-Review.

Electrolyzed water (EW) is a new type of cleaning and disinfecting agent obtained by means of electrolysis with a dilute sodium chloride solution. It has low cost and harm to the human body and is also friendly to the environment. The anode produces acidic electrolyzed water (AEW), which is mainly used to inhibit bacterial growth and disinfect. The cathode provides basic electrolyzed water (BEW), which is implemented to promote human health. EW is a powerful multifunctional antibacterial agent with a wide range of applications in the medicine, agriculture, and food industry. Studies in vitro and in vivo show that it has an inhibitory effect on pathogenic bacteria and viruses. Therefore, EW is used to prevent chronic diseases, while it has been found to be effective against various kinds of infectious viruses. Animal experiments and clinical trials clearly showed that it accelerates wound healing, and has positive effects in oral health care, anti-obesity, lowering blood sugar, anti-cancer and anti-infectious viral diseases. This review article summarizes the application of EW in treating bacteria and viruses, the prevention of chronic diseases, and health promotion.

EMPOWERING THE COMMUNITY TO OVERCOME COVID-19 PANDEMIC IN TAIWAN AND THE SCIENCE - AN EXAMPLE OF ELECTROLYZED WATER

Serve Acute Respiratory Syndrome coronavirus 2 (SARS-CoV2) outbreak from the December 2019 in China has brought over 220 million infected cases and caused over 4.55 million of death. COVID-19 pandemic till now destroy the human health, communication and economics, uncountable loss and huge influence greatly impact this world. In the past period, many cities were locked down in most countries. The status significantly change the life style and business condition. Available alert systems for the prevention of COVID-19 infection are very critical for a country, and reduce the threat to life. Fortunately, Taiwan empowers the management and control of immigration to stop the outbreak of COVID-19 effectively. No lock down or any influence for this society until the middle of May 2021. A missing point from the flight crews brought a wave of local transmission on 15th May. The highest infected cases were 550 per day (total population of Taiwan is 23 million). Fortunately, this outbreak is well controlled under the self-awareness of all citizens, wearing face mask, sanitary behavior promotion (proper cleaning and washing hands), vaccination, and quick and correct pandemic investigation and proper isolation successfully reduce the infected cases to 1-3 per day in two months. Till today, 16103 infected cases and 839 cases are found (15th September). From the past experience, community empowering is very important to prevent the outbreak and continuous transmission of COVID-19. From the science view point, except vaccine, some technology materials could show great potential on this pandemic. Electrolyzed water (EW) is a new type of cleaning and disinfecting agent obtained by electrolysis with dilute sodium chloride solution, it has low cost and harm to the human body and is also environmentally friendly. The anode produces acid electrolyzed water (AEW) and is mainly used to inhibit bacterial growth and disinfect. The cathode provides basic electrolyzed water (BEW), which is implemented to clean the surface of objects. EW is a powerful multifunctional antibacterial agent with a wide range of applications in the medicine, agriculture, and food industry. Studies in vitro and in vivo show that it has an inhibitory effect on pathogenic bacteria and viruses. Therefore, EW is used for the prevention of chronic diseases, and in recent years it has been discovered can be used to against infectious viruses. Not only animal experiments, but also clinical trials have also obtained more and more relevant research results, such as accelerating wound healing, oral health care, anti-obesity, lowering blood sugar, anti-cancer and anti-infectious viral diseases, etc. This chapter will summarize the application of EW in treating bacteria, viruses and the prevention of infectious and chronic diseases.

Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas

Ultrasound (US) and basic electrolyzed water (BEW) are considered emerging technologies; however, few studies have addressed the combination of both technologies in emulsified meat products. This study aimed to evaluate the individual and combined effect of US (25 kHz; 175 W; 20 min) and BEW (pH 10.99; −92.33 mV) on the microbiological and oxidative profile of low-sodium mortadellas (30% of NaCl reduction) stored for 90 days at 5 °C. The use of BEW alone increased the pH and reduced the redox potential of mortadellas, while the US did not affect these parameters. The combined application of US and BEW reduced the lactic acid bacteria counts by up to 0.36 log CFU/g. In addition, BEW stimulated the growth of lipolytic bacteria. The treatments subjected to US application alone showed a lower growth rate of lipolytic bacteria, lower lipid and protein oxidation, and higher ΔE* values. Therefore, the application of US and BEW may be a promising strategy to improve the microbiological and oxidative quality of mortadella during storage.

Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins

A novel protein extraction method of ultrasound-assisted basic electrolyzed water (BEW) was proposed, and its effects on the structural and functional properties of Antarctic krill proteins were investigated. Results showed that BEW reduced 30.9% (w/w) NaOH consumption for the extraction of krill proteins, and its negative redox potential (−800 ~ −900 mV) protected the active groups (carbonyl, free sulfhydryl, etc.) of the proteins from oxidation compared to deionized water (DW). Moreover, the ultrasound-assisted BEW increased the extraction yield (9.4%), improved the solubility (8.5%), reduced the particle size (57 nm), favored the transition of α-helix and β-turn to β-sheet, promoted the surface hydrophobicity and disulfide bonds formation of krill proteins when compared to BEW without ultrasound. These changes contributed to the enhanced foam capacity, foam stability and emulsifying capacity of the krill proteins. Notably, all the physicochemical, structural and functional properties of the krill proteins were comparable to those extracted by the traditional ultrasound-assisted DW. This study suggests that the ultrasound-assisted BEW can be a potential candidate to extract proteins, especially offering an alternative way to produce marine proteins with high nutritional quality.

Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM)

This study aimed to evaluate the sensitivity of heat-resistant molds isolated from spoiled thermally processed foods to antimicrobial compounds used for food industry sanitation. An ortho-phenylphenol-based smoke generator sanitizer, liquid chemical sanitizers (benzalkonium chloride, biguanide, iodine, peracetic acid, and sodium hypochlorite), and acidic and alkaline electrolyzed water were used against Aspergillus australensis (MB 2579; NFF 02), Aspergillus aureoluteus (NFC1), Paecilomyces fulvus (PFF 01), Paecilomyces niveus (PNT 01; PNDC 01; PNB1 01), and Paecilomyces variotii (PV 01; PV 01; PVCH 03). The fungal strains were exposed separately to liquid sanitizers and electrolyzed water in stainless steel discs for 15 min following the European Committee for Standardization (CEN) recommendations. Moreover, the fungal strains were exposed to the smoke generator sanitizer for 7 h following French protocol NF-T-72281. The best results of fungal inactivation were achieved when the highest concentration specified in the label of these sanitizers was tested. On the opposite, the lowest concentration specified in the label should be avoided since it was ineffective in most cases (94%). The ortho-phenyphenol-based smoke generator sanitizer and peracetic acid (1%) showed the best results of spore inactivation, while iodine and benzalkonium chloride achieved satisfactory results against the strains evaluated. Sodium hypochlorite and biguanide were ineffective against most of the fungi studied at all concentrations tested. Acidic and basic electrolyzed water was also ineffective to achieve the 3-log CFU reduction required in the concentrations tested. In general, Paecilomyces spp. was more sensitive than Aspergillus spp. against all sanitizers evaluated, whereas A. aureoluteus NFC1 was resistant to all agents and concentrations tested. The heat-resistant fungal strains showed varied sensitivity against the different agents. Notably, the two most effective commercial sanitizers against the heat-resistant strains were ineffective against the filamentous fungi recommended for sanitizer testing (A. brasiliensis ATCC 16404), which demonstrates the relevance of testing fungal isolates that cause spoilage to choose the most effective compound and obtain the best results of fungal control.

Effects of Electrolyzed Water on the Growth of Oral Pathologic Bacteria Species and its Cytotoxic Effects on Fibroblast and Epithelial Cells at Different pH Values.

Background: Microbial plaque-induced oral diseases are among the most common diseases worldwide. The present study aimed to compare the antimicrobial effect of electrolyzed water (EW), (acidic, mildly basic, and basic) on the growth of bacterial species producing dental plaque and to assess their cytotoxicity on fibroblasts and epithelial cells.Methods: The study was performed at Shahid Beheshti University of Medical Sciences in 2019. Several bacterial species (Streptococcus salivarius, Staphylococcus aureus, Lactobacillus casei, and Aggregatibacter actinomycetemcomitans) were treated with different EW types at three pH values (3, 9, and 11) for 30 seconds and subsequently, the colonies were counted. The cytotoxic effect of these EW types was evaluated on HeLa and L929 cell lines at 30 seconds, 1 minute, and 5 minutes. GraphPad Prism 6.0 was used for statistical analysis. The Kruskal-Wallis test followed by Mann-Whitney U and one-way analysis of variance followed by Tukey’s test were used to analyze bacterial activity and cell cytotoxicity, respectively. P<0.05 was considered statistically significant.Results: EW types significantly inhibited bacterial growth at all pH values. The strongest antibacterial activity of EW was against A. actinomycetemcomitans (P<0.001) and the least significant antibacterial activity was against S. aureus (P<0.001). The EW types showed increased cytotoxic activity against L929 cells as the treatment time increased. The most cytotoxic effect was seen at 5 minutes of treatment in all EW types compared with the negative control group (P<0.0001). This negative cytotoxic effect on HeLa cells was shown just after 30 seconds and viable cell counts increased over time, reaching its highest value at 5 minutes of treatment with basic EW (P<0.0001). Conclusion: The contradictory effects of the EW types on both HeLa and fibroblasts, in addition to variable results at different exposure times, indicated that the effect of EW could vary depending on cell types and treatment periods.

Ultrasound extraction of bioactive compounds from Citrus reticulata peel using electrolyzed water

The aim of this study was to evaluate the use of acid electrolyzed water, basic electrolyzed water, and slightly acidic electrolyzed water (AEW, BEW, and SAEW, respectively) as solvents in ultrasound (US) to extract bioactive compounds from Citrus reticulata. The influence of the intensity (17–85 W/cm²) and pulse cycles (0.5–1.0 dimensionless) was investigated in relation to the extraction of total phenolics (TP), total flavonoids (TF), and antioxidant activity (FRAP). The extract obtained with US + SAEW presented the highest values for TP (4,324.32 mg GAE.100/g of tangerine peel) and FRAP (663.69 µmol TEAC.100/g of tangerine peel). The highest TF content was found for US + AEW (691.76 mg EQ.100/g of tangerine peel). Response surface methodology showed that higher US intensities improved the extraction of phenolic compounds. Regarding the flavonoid compounds, the highest extractions were obtained at the central points (intensity (51 W/cm²) and cycle (0.75). The results showed that US and electrolyzed water successfully extracted bioactive compounds from tangerine peel; the processing time was also reduced by around 87.5%. These results were higher than those in the literature regarding conventional extraction techniques. PRACTICAL APPLICATIONS: The combination of unconventional techniques (ultrasound and electrolyzed water as solvent) is characterized as a new methodology for the extraction of bioactive compounds from tangerine peel. This technique is environmental friendly due to the use of fruit residues, as well as the absence of organic solvents, and lower levels of energy use. The extract provided a higher content of total phenolics and total flavonoids than conventional methods. The extract can be incorporated into foods to provide nutritional quality and antioxidant properties. This technique is easily incorporated at the industrial level and is low cost after the purchase of the relevant equipment.

Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions.

Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal mode) for 0, 10, and 20 min. The physicochemical (pH, redox potential, water activity, and color parameters) and technological (cooking yield, emulsion stability, and texture) characteristics were evaluated. The US operation time of 20 min improved the emulsion stability, cooking yield, and texture of the emulsions with 10% and 20% NaCl reduction. The BEW-treated emulsions exhibited good fat retention and moderate water retention capacity. The combination of US and BEW for 20 min provided good emulsion stability and cooking yield for the formulations with up to 30% NaCl reduction, which exhibited texture profile similar to the control (0% NaCl reduction). Therefore, it is possible to produce reduced-salt meat emulsions using the combination of US and BEW.

Effect of Electrolyzed Water on the Disinfection of Bacillus cereus Biofilms: The Mechanism of Enhanced Resistance of Sessile Cells in the Biofilm Matrix

This study examined the disinfection efficacy and mechanism of electrolyzed water (EW) on Bacillus cereus biofilms. B. cereus strains, ATCC 14579 and Korean Collection for Type Cultures (KCTC) 13153 biofilms, were formed on stainless steel (SS) and plastic slide (PS) coupons. Mature biofilms were treated with slightly acidic EW (SAEW), acidic EW (AEW), and basic EW (BEW). SAEW (available chlorine concentration, 25 ± 1.31 mg L-1; pH 5.71 ± 0.16; and oxidation reduction potential, 818 to 855 mV) reduced ATCC 14579 biofilms on plastic slides to below the detection limit within 30 s. However, biofilms on SS coupons showed a higher resistance to the SAEW treatment. When the disinfection activities of three types of EW on biofilms were compared, AEW showed a higher bactericidal activity, followed by SAEW and BEW. In contrast, BEW showed a significantly ( P < 0.05) higher biofilm dispersal activity than AEW and SAEW. SAEW disinfection of the B. cereus biofilms was due to the disruption of the B. cereus plasma membrane. The higher resistance of biofilms formed on the SS coupon might be due to the higher number of attached cells and extracellular polymeric substances formation that reacts with the active chlorine ions, such as hypochlorous acid and hypochlorite ion of SAEW, which decreased the disinfection efficacy of SAEW. This study showed that the EW treatment effectively disinfected B. cereus biofilms, providing insight into the potential use of EW in the food processing industry to control the biofilm formation of B. cereus.

Application of electrolyzed water for improving pork meat quality

The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18° and 30°C) and pressures (30 and 45psi) and the volume corresponded to approximately 10% water commonly used in carcass washing. EW after spraying exhibited a chlorine concentration between 15 and 25ppm. The application of acidic EW (AEW) alone or in combination with basic EW (BEW) decreased (P<0.05) the microbial counts shortly after spraying. In addition, the combination of BEW+AEW (30psi) reduced the mesophilic and psychrotrophic bacteria counts throughout the refrigerated storage (P<0.05). The EWs did not increase the lipid oxidation of the samples. On the other hand, a high protein oxidation was observed in the samples sprayed with AEW and slightly acidic EW (SAEW), while BEW was effective to reduce the oxidation reactions. Therefore, the results showed that the combination BEW+AEW may be a viable alternative to reduce the volume of water used at slaughter and to improve the microbiological quality of pork meat.

Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer

The effects of various sanitizers on the viability and cellular injury to structures of Escherichia coli and Listeria innocua were investigated. A food grade organic acidic formulation (pH 2.5) and acidic, neutral, and basic electrolyzed water [AEW (pH 2.7, oxidation reduction potential; ORP: 1100 mV, free available chlorine; FAC: 150 ppm), NEW (pH 6.9, ORP: 840 mV, FAC: 150 ppm), BEW (pH 11.6, ORP: -810 mV)] were used to treat E. coli and L. innocua cells. After 10 min of exposure to the sanitizers, changes to the bacterial numbers and cell structures were evaluated by plate counting and transmission electron microscopy (TEM), respectively. It was concluded from the results that the sanitizers reduced the E. coli cells between 2 and 3 log CFU/mL. Except for the BEW treatment, reductions in L. innocua population were greater (>1 log CFU/mL) than that of E. coli for all treatments. Data from the TEM showed that all sanitizers caused changes to the cell envelope and cytoplasm of both organisms. However, smaller changes were observed for L. innocua cells. Decrease in the integrity of the cell envelope and aggregation of the cytoplasmic components appeared to be mainly because of exposure to the sanitizers. The organic acid formulation and AEW were the most effective sanitizers against bacterial cells, indicating that penetration of acidic substances effectively caused the cell inactivation. An understanding of the method in which E-water and an acidic sanitizer cause injury to E. coli and L. innocua would be helpful in selecting an effective chemical agent as a food safety tool. This will allow a scientist to target similar microorganisms such as food borne bacteria with structures that are vulnerable to the sanitizer.

Efficacy of acidic and basic electrolyzed water in eradicating Staphylococcus aureus biofilm

Staphylococcus aureus is a major pathogen. It can form biofilm on the surfaces of medical devices and food equipment, which makes it more difficult to eradicate. To develop a novel method to eradicate S. aureus biofilm, the effects of electrolyzed water on removing and killing S. aureus biofilm were investigated in this study. By using a biofilm biomass assay with safranin staining and visualization of biofilm architecture with scanning electron microscopy, it was shown that basic electrolyzed water (BEW) could effectively remove established biofilm. The pH of electrolyzed water affected removal efficacy. Using a biofilm viability assay with 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide staining, acidic electrolyzed water (AEW) efficiently killed biofilm-imbedded S. aureus. The available chlorine in AEW may be a main contributing factor for bactericidal activity. Additionally, BEW had a removal efficacy for S. aureus biofilm equivalent to 2% NaOH, and AEW had a bactericidal capability for S. aureus in biofilm equivalent to 2% HCl. These data suggested that AEW and BEW could be applied as a bactericide and removing agent for S. aureus in biofilm, respectively.

Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp

The objective of this study was to investigate the efficacy of acidic electrolyzed water (AEW) against Vibrio parahaemolyticus on shrimp. The shrimp was initially inoculated with V. parahaemolyticus(7–8 log CFU/g), and treated with AEW (AEW1 containing 51 mg/L of chlorine or AEW2 containing 78 mg/L of chlorine) or organic acids (2% AA and 2%LA) for 1 min or 5 min under different treated conditions. The effect of AEW was better than that of organic acids, the number of survival V. parahaemolyticus cells on shrimp was reduced by 0.9 log CFU/g after treatment for 5 min with AEW without vibration, while 1.0 log CFU/g bacteria cells reduced with vibration. No significant difference (p > 0.05) was observed between AEW and organic acids in the bactericidal activity with or without vibration. The effective order of temperatures on bactericidal activities of AEW was 50 °C > 20 °C > 4 °C, and a 3.1 log CFU/g reduction of V. parahaemolyticus cells on shrimp was detected with treatment of AEW at 50 °C. Mild heat greatly enhanced efficacy of electrolyzed water against V. parahaemolyticus. Basic electrolyzed water (BEW) (50 °C) pretreatment combined with AEW (50 °C) treatment remarkably reduced bacterial cells by 5.4 log CFU/g on shrimp after treatment for 5 min. There was a significant change in physicochemical properties (pH, ORP, ACC) of AEW, after it was used to wash shrimp (P < 0.05). This study suggests that BEW (50 °C) pretreatment followed by AEW (50 °C) treatment could be a possible method to effectively control V. parahaemolyticus contamination on shrimp.

Differences in the binding of human norovirus to and from romaine lettuce and raspberries by water and electrolyzed waters.

Food contamination by human norovirus (hNoV) is a major cause of gastrointestinal disease. We evaluated the effectiveness of removing inoculated hNoV from the surfaces of raspberries and romaine lettuce by a simple wash in tap water and in different forms of electrolyzed water (EW), including acidic EW (AEW), neutral EW (NEW), and basic EW (BEW). A simple rinsing or soaking in water was able to remove >95% of hNoV from surface-inoculated raspberries. In contrast, only 75% of hNoV was removed from surface-inoculated romaine lettuce by rinsing in tap water. An AEW wash enhanced the binding of hNoV to raspberries and lettuce. Only 7.5% (±10%) and 4% (±3.1%) of hNoV were removed by AEW wash from surface-inoculated raspberries and lettuce, respectively. When raspberries and lettuce were prewashed with NEW or BEW prior to surface inoculation, an AEW wash likewise resulted in significantly less removal of hNoV compared with untreated samples. A prewash with AEW significantly decreased the removal of hNoV from raspberries and lettuce when they were washed with NEW, from 90.6 to 51% and from 76 to 51.3% , respectively. There are minimal or no improvements gained by use of any of the EWs instead of a regular tap water wash in removal of hNoV from produce. However, use of AEW shows a significant decrease in the removal of hNoV from contaminated produce compared with other water rinses. The ability to remove hNoV from different types of produce varies, possibly due to differences among types of ligand-like molecules that bind hNoV. The distribution of hNoV on raspberries and lettuce was studied using recombinant Norwalk-like particles (rNVLP). By immunofluorescence microscopy, we were able to observe binding of rNVLP only to vein areas of romaine lettuce, suggesting that the virus was binding to specific molecules in these areas. Random binding of rNVLP occurred only with raspberries prewashed with AEW or washed with AEW.