Anolyte Research Articles

Control of Colletotrichum fructicola on strawberry with a foliar spray of neutral electrolyzed water through an overhead irrigation system

Neutral electrolyzed water (NEW: pH 6.5–7.5) applied through an overhead irrigation system was evaluated for control of strawberry anthracnose caused by Colletotrichum fructicola. Conidia of the pathogen were completely killed by a 10-s exposure to 10.0 mg/L of available chlorine in the NEW. Disease suppression was significantly higher using the NEW treatment through overhead irrigation, either alone or combined with fungicides, than using conventional fungicides. Plants had no visible phytotoxicity after the NEW treatment, even when combined with fungicides. Thus, the NEW treatment was effective at controlling anthracnose caused by C. fructicola.

Survival and growth of Cronobacter sakazakii on fresh-cut fruit and the effect of UV-C illumination and electrolyzed water in the reduction of its population

Cronobacter sakazakii, found in foods such as powdered infant formula and plant origin ready-to-eat food, is an opportunistic pathogen to infants, neonates and vulnerable adults. The objective of this study was to monitor the growth of C. sakazakii in fresh-cut ‘Royal gala’ apple, ‘Rocha’ pear, and ‘Piel de sapo’ melon, and the effect of UV-C illumination, acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW) in the reduction of its population. Fresh-cut fruits were inoculated and incubated at different temperatures during 10days while monitoring C. sakazakii. The inhibitory activity of different doses of UV-C (0–10kJ.m2), electrolyzed water and sodium hypochlorite (SH) (100ppm chlorine) was evaluated on the fruits inoculated with C. sakazakii. The bacterium showed a significant growth in the fruits at 12 and 20°C, but did not grow at 4°C, despite having survived for 10days. At 8°C, adaptation phases of 0.6–3.9days were estimated in the fruits before exponential growth. The UV-C 7.5 and 10kJ/m2 produced greater C. sakazakii population decreases (2–2.4logcfu/g) than AEW (1.3–1.8logcfu/g), NEW (1–1.2logcfu/g) and SH (0.8–1.4logcfu/g). The UV-C decontamination system and refrigeration at 4°C, may contribute to the product's safety and quality. The results help better understand the behavior of C. sakazakii on fresh-cut fruit alerting producers of the necessity to respect the high hygienic practices, adequate refrigerating temperature maintenance and caution with the tendency to prolong the validity of this kind of ready-to-eat food.

Post-harvest control of wine-grape mycobiota using electrolyzed water

Abstract Electrolyzed water (EW) has recently attracted much attention due to its efficacy against a broad spectrum of microorganisms. In this study, we investigated the impact of two EW treatments (40 and 400 mg/L free chlorine) on grape mycobiota using culture-dependent and -independent approaches. Moreover, the effect of yeast inoculation on treated and non-treated grapes was also considered. At the end of the fermentation, the wines produced were subjected to chemical and aroma analyses. The results revealed a decrease of about 0.5 log CFU/mL of the total yeast population on grapes surface independently of the dose of EW applied. Yeast inoculation and EW treatments shortened the time needed by Saccharomyces cerevisiae to dominate apiculate yeasts, particularly, 2 days for inoculated and 7 days for spontaneous fermentations. A decrease of acetic acid (about 55%) was also observed compared to untreated spontaneous fermentation. In addition, aroma analysis highlighted a positive contribution of inoculated yeast on the wine aromas, since they had approximately 50 % higher pleasant esters compared to spontaneous fermented wines. Industrial Relevance: Sulfur dioxide is widely used in crushed grapes prior to fermentation due to its antimicrobial and antioxidant activity. However, legislative rules, health risks and negative consumer perception related to its presence and use have resulted in a need to find new sanitizers able to reduce its use. The effectiveness of EW to reduce yeast species able to produce high levels of undesirable compounds was demonstrated. This research introduced an innovative antimicrobial agent, which could assist in the first step of wine production to reduce the use of SO2.

Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique.

Bactericidal activity of neutral electrolyzed water (NEW), quaternary ammonium (QUAT), and lactic acid-based solutions was investigated using a manual spraying technique against Salmonella Typhimurium, Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes and Staphylococcus aureus that were inoculated onto the surface of scarred polypropylene and wooden food cutting boards. Antimicrobial activity was also examined when using cutting boards in preparation of raw chopped beef, chicken tenders or salmon fillets. Viable counts of survivors were determined as log10 CFU/100 cm(2) within 0 (untreated control), 1, 3, and 5 min of treatment at ambient temperature. Within the first minute of treatment, NEW and QUAT solutions caused more than 3 log10 bacterial reductions on polypropylene surfaces whereas less than 3 log10 reductions were achieved on wooden surfaces. After 5 min of treatment, more than 5 log10 reductions were achieved for all bacterial strains inoculated onto polypropylene surfaces. Using NEW and QUAT solutions within 5 min reduced Gram-negative bacteria by 4.58 to 4.85 log10 compared to more than 5 log10 reductions in Gram-positive bacteria inoculated onto wooden surfaces. Lactic acid treatment was significantly less effective (P < 0.05) compared to NEW and QUAT treatments. A decline in antimicrobial effectiveness was observed (0.5 to <2 log10 reductions were achieved within the first minute) when both cutting board types were used to prepare raw chopped beef, chicken tenders or salmon fillets.

Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp.

Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on sterile shelled fresh shrimp were obtained using response surface methodology: NaCl concentration to electrolysis 1.5 g/L, treatment pressure 400 MPa, treatment time 10 min. Under the optimal conditions mentioned above, AEW dramatically enhanced the efficiency of HHP for inactivating V. parahaemolyticus and Listeria monocytogenes on artificially contaminated shelled fresh shrimp, and the log reductions were up to 6.08 and 5.71 log10 CFU/g respectively, while the common HHP could only inactivate the two pathogens up to 4.74 and 4.31 log10 CFU/g respectively. Meanwhile, scanning electron microscopy (SEM) showed the same phenomenon. For the naturally contaminated shelled fresh shrimp, AEW-HHP could also significantly reduce the micro flora when examined using plate count and PCR-DGGE. There were also no significant changes, histologically, in the muscle tissues of shrimps undergoing the AEW-HHP treatment. In summary, using AEW as a new transmitting medium for HHP processing is an innovative non thermal technology for improving the food safety of shrimp and other aquatic products.

Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives.

Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.

Application of neutral electrolyzed water to disinfection of alginate impression.

Neutral electrolyzed water was developed with new concepts of long-term good durability and minimum corrosiveness to metal in addition to its excellent bactericidal activities similar to acid type of electrolyzed waters. The present study examined the bactericidal effects of the neutral electrolyzed water on disinfection of the alginate impression of a dental arch model contaminated by bacteria. Only 1-min immersion in neutral electrolyzed water could sufficiently disinfect the alginate impression including the metallic tray under ultrasonic with no significant differences from acid electrolyzed waters. No bactericidal effects were found in any electrolyzed water when used as mixing water. Considering the advantages and disadvantages of each electrolyzed water in a comprehensive way, it was suggested that neutral electrolyzed water may be the most appropriate for the disinfection of alginate impression.

Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing

The possibility of washing fresh-cut vegetables with neutral (NEW) and acidic (AEW) electrolyzed water instead of highly chlorinated solution was investigated. The decontamination efficacy was tested in vitro against Pseudomonas fluorescens, which is a typical inhabitant of leafy vegetables. The antibacterial efficacy of NEW and AEW was highly dependent on pH solution. NEW and AEW that were adjusted to a pH analogous to that of salad (6.5) completely inactivate P. fluorescens at 30 mg/L free chlorine concentration. The same result was achieved by sodium hypochlorite aqueous solution at a much higher free chlorine concentration (150 mg/L). NEW and AEW at 30 mg/L free chlorine concentration also reduced total mesophilic count, Pseudomonas spp. and total coliforms of salad by circa 1 log cycle. Microbial loads of wastewater deriving from salad washing resulted below the detection limit. Practical Applications Electrolyzed water can be exploited as a sanitizing washing agent in the fresh-cut industry allowing to replace conventional chlorination of washing water with highly concentrated NaOCl. Thus, it would be possible to guarantee an analogous decontamination efficacy and decrease the overall presence of potentially toxic chlorine compounds in wastewater. This would contribute to meet the global requirement of reducing the water footprint of industrial washing and reduce the use of harmful disinfection solutions.

Application of electrolyzed water for improving postharvest quality of mushroom

This paper focused on the effectiveness of electrolyzed water (EW) at different concentrations (5, 25, 50 and 100 mg/L) combined with passive atmosphere packaging on the quality of mushroom. In order to understand the effect of EW on mushrooms, gas composition inside packages, weight loss, pH, whiteness and browning index, texture profile analysis (TPA), cap development, electrolyte leakage and FT-NIR analysis were performed during the twelve days of storage at 4 °C. Samples washed with 25 and 50 mg/L EW consumed O2 lower than the other treatments. Mushrooms treated with 25 mg/L EW had a significantly lower electrolyte leakage values than untreated and 5 mg/L treated mushrooms. Mushrooms treated with 25 mg/L EW had the highest whiteness index and lowest browning index. EW treatments at the concentrations of 25 and 50 mg/L maintained the textural parameters and slowed down the weight loss better than other treatments. FT-NIR analysis supported the results obtained by weight loss and electrolyte leakage. In conclusion, the results of this research support the idea that combined use of EW treatment and passive modified atmosphere packaging can be used to extend the shelf life of mushrooms.

Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound

Automated produce washers can be a useful processing aid when treating fresh produce contaminated with pathogens. The use of near neutral pH electrolyzed (NEO) water as a wash or sanitizing solution has been shown to lead to significant reductions of Escherichia coli O157:H7 and Salmonella on fresh produce. To further enhance reported pathogen reductions, the effects of a combined NEO water (155 mg/L free chlorine, pH 6.5) and ultrasound wash protocol on lettuce and tomatoes inoculated with E. coli O157:H7 and S. Typhimurium DT 104 were studied. The effects of the pH of NEO water and washer agitation on pathogen reductions were also assessed. Inoculated tomatoes and lettuce leaves were treated with either chilled deionized water or NEO water, with or without 20 kHz ultrasound (130 W and 210 W). Tomatoes were treated for 1, 3 and 5 min while lettuce was treated for 5, 10 and 15 min. Ultrasound significantly increased the oxidation-reduction potential (ORP) of NEO water (p < 0.05) but did not affect the pH and free chlorine concentration (p > 0.05). Increased washing time and higher ultrasonic power led to significantly greater reductions of both pathogens on produce items (p < 0.05). NEO water combined with 210 W ultrasonication for 15 min led to 4.4 and 4.3 log reductions of E. coli O157:H7 and S. Typhimurium on lettuce, respectively, while 210 W ultrasound for 5 min completely inactivated both pathogens on tomatoes. Both pathogens were completely inactivated in NEO water solutions, suggesting that its use presents little chance of cross-contamination.

Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties

AbstractThe effects of continuous exposure to ozone gas (O3, 30 μL/L, 24 h) and immersion in electrolyzed water (EW, 400 mg/L free chlorine, 10 min) on skin hardness of Italia and Muscat Hamburg table grapes, and Merlot and Barbera wine grapes were investigated and compared with those of control treatments (air and deionized water). Skin hardness was instrumentally evaluated via measurements of skin break energy using a puncture test. For all cultivars and density classes, ozone treatment was more effective in increasing skin hardness than EW treatment, although the differences were not always significant. For the same treatment, skin hardening was independent of berry density, and the magnitude of this effect was cultivar‐dependent. This skin hardening might positively affect the postharvest life of table grapes. In wine grapes, increases in skin break energy values were related to higher yields and slow extraction kinetics of phenolic compounds during maceration.Practical ApplicationsThe purpose and the originality of this work were to determine the real impact of continuous exposure to ozone gas and immersion in electrolyzed water on skin hardness in table grape and wine grape varieties. Differences in the treatment effect due to the grape maturity level were studied in berries sorted according to density. For all cultivars and density classes evaluated, ozone treatment was more effective for increasing skin hardness than electrolyzed water treatment although the differences were not always significant. Therefore, the use of ozone gas as alternative sanitizing agent could extend the postharvest life of table grapes and facilitate the extraction of phenolic compounds from wine grapes during maceration according to increased skin hardness.

Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry

In the dairy industry, cleaning and disinfection of surfaces are important issues and development of innovative strategies may improve food safety. This study was aimed to optimize the combined effect of alkaline electrolyzed water (AEW) and neutral electrolyzed water (NEW) as alternative cleaning and disinfection procedure on stainless steel plates (SSP) with and without electropolishing. NEW at 10 ppm total available chlorine (TAC), achieved a ˃5 log CFU/mL reduction of milk spoilage bacterial suspension, grown in trypticase soy broth (8.7 log CFU/mL of each bacterial strain: Pseudomonas aeruginosa, Enterococcus faecalis and Micrococcus luteus) contacted for 30 s. An optimal design of experiments was used to assess the combined effect of cleaning with AEW, followed by disinfection with NEW (40 ppm TAC, contact time 3 min). Tested factors were contact time (10, 20 and 30 min), concentration of AEW (100, 200 and 300 mg NaOH/L), temperature (30, 40 and 50 °C), and surface type (304-2B SSP with or without electropolishing), using sixteen treatments with two replicates. The response variable was bacterial cells removal (log CFU/cm2). All main effects, two factors interactions and a quadratic term significantly influenced cells removal, and were modeled using a second order polynomial. Best cleaning procedures were significantly affected by surface roughness; electropolished SSP required 10 min, 100 mg/L AEW at 30 °C, whereas SSP without modification required 30 min, 300 mg/L AEW at 30 °C. From confirmatory tests cells removed were 3.90 ± 0.25 log CFU/cm2 for electropolished SSP, and 3.20 ± 0.20 log CFU/cm2 for SSP without modification. NEW is non-corrosive, and can be advantageously used for environmentally friendly cleaning and disinfection processes.

Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water

In the present study, we evaluated the antimicrobial activity of neutral electrolyzed water (NEW) against 14 strains of spoilage Pseudomonas of fresh cut vegetables under cold storage. The NEW, produced from solutions of potassium and sodium chloride, and sodium bicarbonate developed up to 4000 mg/L of free chlorine, depending on the salt and relative concentration used. The antimicrobial effect of the NEW was evaluated against different bacterial strains at 105 cells/ml, with different combinations of free chlorine concentration/contact time; all concentrations above 100 mg/L, regardless of the salt used, were found to be bactericidal already after 2 min. When catalogna chicory and lettuce leaves were dipped for 5 min in diluted NEW, microbial loads of mesophilic bacteria and Enterobacteriaceae were reduced on average of 1.7 log cfu/g. In addition, when lettuce leaves were dipped in a cellular suspension of the spoiler Pseudomonas chicorii I3C strain, diluted NEW was able to reduce Pseudomonas population of about 1.0 log cfu/g. Thanks to its high antimicrobial activity against spoilage microorganisms, and low cost of operation, the application of cycles of electrolysis to the washing water looks as an effective tool in controlling fresh cut vegetable microbial spoilage contamination occurring during washing steps.

Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water.

In this study, the effects of electrolyzed oxidizing water (EOW) on the prevention of enzymatic browning of fresh-cut "Jiu Jinhuang" Chinese yam were investigated. The yams were immersed in the inhibitors for 25 min at 20 °C. Compared with the tap water (TW) treatment, the chromatic attributes were significantly different after 72 h of storage (P < 0.05). The activities of polyphenol oxidase (PPO, EC 1.10.3.1), peroxidase (POD, EC 1.11.1.7), and L -phenylalanine ammonia lyase (PAL, EC 4.3.1.5) were inhibited when measured at 24 h. The contents of phenolic acids, including gallic and chlorogenic acid, in the group treated with the slightly acidic electrolyzed water (SAEW) were higher than those treated with TW and neutral electrolyzed water (NEW). The group treated with NEW had the highest total phenol content (P < 0.05, at 24 h), while the group treated with SAEW had the highest flavonoid content (P < 0.05) during storage. Without being treated with inhibitors, the Km and Vmax values of yam PPO were 0.0044 mol/L and 0.02627 U/min, respectively, and the Ki of samples treated with SAEW and citric acid (CA) were 15.6607 and 2.3969 μmol/L, respectively. These results indicate that EOW is beneficial as a browning inhibitor.

The effect of different electrolyzed water treatments on the quality and sensory attributes of sweet cherry during passive atmosphere packaging storage

The present study was designed to determine the effectiveness of electrolyzed water (EW) prepared at six levels of free available chlorine concentrations (25, 50, 100, 200, 300, 400mg/L), on postharvest quality attributes of sweet cherry. Cherries were analyzed for various quality parameters, such as gas concentration inside packages, pH, total soluble solid, water activity, weight loss, firmness, color, anthocyanin profile, sensory attributes, and decay rate during 30 d of storage at 4°C. The oxygen (O2) level reduced sharply during the first five days of storage inside the package of sweet cherries treated with 300 and 400mg/L EW. However, steady-state gas concentration was formed in the packages of 25 and 50mg/L EW between 10 and 20 d of storage. Weight losses were about 0.25% in 25, 50 and 100mg/L EW treated samples while losses were in the range of 0.30–0.37% for other samples after 30 d of storage. The cherries treated with 25 and 50mg/L EW had lower pH values, total soluble solid contents, and decay rate than control and other treated samples at each storage time. Color values of L* increased with the increment of EW concentration at each sampling time. Cherries treated with 25, 50, and 100mg/L EW showed higher a* values than other treated and control samples. Cherries treated with 300 and 400mg/L EW had the lowest cyanidin 3-rutinoside, cyanidin 3-glucoside, and pelargonidin 3-rutinoside content, whereas the highest amount belonged to the cherries treated with 25, 50, and 100mg/L EW. Mold growth was the main factor in shortening the shelf life of sweet cherries. Electrolyzed water concentrations above 200mg/L had a negative impact on sensory quality. The overall results indicated that electrolyzed water concentration below 200mg/L combined with passive atmosphere packaging can be used to extend the shelf life of sweet cherry.

Stability and Oxidizing Effect of Membraneless Electrolyzed Water

AbstractMembraneless electrolyzed water (MLEW) is generated by electrolysis of dilute salt water solution without a membrane separating cathodic and anodic water. The stability of MLEW under different storage temperatures and pHs, as well as its lipid oxidizing effects have not been extensively studied. In this study, three storage temperatures and two pH conditions were used to study the stability of the water. MLEW's lipid degradation potential was investigated using two methods by measuring the degree of oxidation of lipids containing polyunsaturated fatty acids. Lipid oxidation in an emulsion model free of other interferences was conducted with MLEW containing 30, 50 and 100 mg L−1 free chlorine (FC), and lipid oxidation in a salmon fish fillet was conducted by washing the fillet pieces with MLEW containing 100 mg L−1 FC. We found that the MLEW was relatively stable in capped containers under both acidic and neutral pH during the 21‐day period. Although there was significant lipid oxidation in the emulsion system, and the extent of oxidation was FC concentration dependent, we did not observe significantly more lipid oxidation in fish treated with MLEW compared to the control (stored under 4 °C for 10 days). Therefore, we conclude that MLEW may be used as a disinfectant in commercial operations without causing significant lipid oxidation and rancidity generation in foods.

Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

This study investigated the effect of electrolyzed water on pathogenic bacteria cell suspensions. Specifically, we evaluated the efficacy of strong and weak acidic electrolyzed waters (SACEW, WACEW) and strong and weak alkaline electrolyzed waters (SALEW, WALEW) on Vibrio parahaemolyticus, Listeria monocytogenes, Aeromonas hydrophila, Campylobacter jejuni, and Escherichia coli O104:H4 in suspensions of (107–109 CFU/mL) in 1% NaCl. SACEW and WACEW were applied at available chlorine concentrations (ACC) of 20 and 10 mg/mL, pH 3.1 and 3.55 and oxidation-reduction potentials (ORP) of 1150 and 950 mV, respectively. Results show that no viable cells were recovered for V. parahaemolyticus, L. monocytogenes, A. hydrophila, C. jejuni within 2 min at 20 °C. However, E. coli O104:H4 was significantly more resistant to ALEW compared to ACEW. Results also show that the bactericidal activity of SACEW (20 mg/mL ACC) was more effective than WACEW (10 mg/mL ACC) in terms of inactivating E. coli O104:H4. Alkaline-electrolyzed waters were found to reduce cell numbers by 1–3 log (P < 0.05). However, alkaline electrolyzed water was less effective (P < 0.05) than acidic electrolyzed treatment.

Current status of endoscope reprocessing in Korea.

Current status of endoscope reprocessing in Korea.

Effect of Different Treatments on Excretion of Tetrodotoxin after Oral Administration in Rat

The levels of tetrodotoxin (TTX) in the serum and urine were investigated by using LC-MS method in healthy male wistar rats after oral administration with single dose of 60 nmoleTTX mixture. After treatment, male wistar rats were randomly divided into three groups: (1) rats drink distilled water; (2) rats drink saline solution; (3) rats drink alkaline electrolyzed (AE) water. The serum and urine samples were collected at intervals between 2 hr to 60 hr after orally administration. It was found that TTX can be detected from serum and urine up to 60 hr the max that was tested when intoxicated poisoning occurred. The highest amount of TTX appeared after 4 hr and 6 hr in the serum and urine, respectively. When the rats took AE water, TTX was secreted earlier from the serum and urine. It indicates that AE water enhances the excretion of TTX in the rats. Moreover, LC-MS is useful for detecting TTX in serum and urine samples and may have diagnostic potential for TTX intoxication.

Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp

Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella Enteritidis, and Escherichia coli in shrimp. Pure cultures of each pathogen were submerged separately in NEW containing five different chlorine concentrations: 10, 30, 50, 70, and 100 ppm. For each concentration, three submersion times were tested: 1, 3, and 5 min. The population of V. parahaemolyticus was rapidly reduced even at low concentrations, but prolonged contact times caused only a slight reduction. V. vulnificus was gradually inhibited with increasing NEW concentrations and contact times. For the V. parahaemolyticus applications of 70 ppm for 5 min and of 100 ppm for 3 min, each eliminated 7 log CFU/ml. For V. vulnificus, applications of 50 ppm for 3 min and 100 ppm for 1 min, each eliminated 7 log CFU/ml. Salmonella Enteritidis and E. coli were slightly reduced by NEW. Applications of 50 ppm for 15 min and 10 ppm for 30 min completely eliminated 4.16 log CFU/g of V. parahaemolyticus in inoculated shrimp, while only a 1-log CFU/g reduction of V. vulnificus was detected. Soaking shrimp in 10 ppm NEW for 30 min did not affect its sensory quality. Our results suggest NEW could be an alternative sanitizer to improve the microbiological quality of seafood.