Slightly Acidic Electrolyzed Water Research Articles

Structural insights on anti-biofilm mechanism of heated slightly acidic electrolyzed water technology against multi-resistant Staphylococcus aureus biofilm on food contact surface

Slightly acidic electrolyzed water (SAEW) has proven to be an efficient and novel sanitizer in food and agriculture field. This study assessed the efficacy of SAEW (30 mg/L) at 40 °C on the inactivation of foodborne pathogens and detachment of multi-resistant Staphylococcus aureus (MRSA) biofilm. Furthermore, the underlying mechanism of MRSA biofilm under heated SAEW at 40 °C treatment on metabolic profiles was investigated. The results showed that the heated SAEW at 40 °C significantly effectively against foodborne pathogens of 1.96–7.56 (lg (CFU/g)) reduction in pork, chicken, spinach, and lettuce. The heated SAEW at 40 °C treatment significantly reduced MRSA biofilm cells by 2.41 (lg (CFU/cm2)). The synergistic effect of SAEW treatment showed intense anti-biofilm activity in decreasing cell density and impairing biofilm cell membranes. Global metabolic response of MRSA biofilms, treated by SAEW at 40 °C, revealed the alterations of intracellular metabolites, including amino acids, organic acid, fatty acid, and lipid. Moreover, signaling pathways involved in amino acid metabolism, energy metabolism, nucleotide synthesis, carbohydrate metabolites, and lipid biosynthesis were functionally disrupted by the SAEW at 40 °C treatment. As per our knowledge, this is the first research to uncover the potential mechanism of heated SAEW treatment against MRSA biofilm on food contact surface.

Slightly acidic electrolyzed water significantly restrains the accumulation of the microalgae Pseudokirchneriella subcapitata in hydroponic systems.

This study explored the effects of slightly acidic electrolyzed water (SAEW) on algae to exploit technologies that effectively suppress algal growth in hydroponic systems and improve crop yield. The effects of SAEW on algal growth and the response mechanisms of algae to SAEW were investigated. Moreover, we studied whether the application of SAEW adversely affected tomato seedling growth. The results showed that SAEW significantly inhibited algal growth and destroyed the integrity of the algal cells. In addition, the intracellular oxidation-reduction system of algae was greatly influenced by SAEW. The H2O2, O2-, malondialdehyde (MDA), and reactive oxygen species (ROS) fluorescence signals were significantly induced by SAEW, and superoxide dismutase (SOD), peroxidase (POD), and glutathione reductase (GR) activities were greatly enhanced by a low SAEW concentration but significantly inhibited by SAEW with a high available chlorine concentration, which may contribute to heavy oxidative stress on algal growth and cell structure break down, eventually causing the death of algae and cell number decrease. We also found that regardless of the concentration of SAEW (from 10 to 40mg L-1), there was no significant change in the germination index, length, or fresh weight of the hydroponic tomato seedlings. Our findings demonstrate that SAEW can be used in hydroponic systems to restrain algae with no negative impact on tomato plants.

Stable chlorine dioxide combined with slightly acidic electrolyzed water as preservation strategies in large yellow croaker (Pseudosciaena crocea) during cold storage: Effects on microbiological, physicochemical, and sensorial qualities

AbstractUsing stable chlorine dioxide (ClO2) combined with slightly acidic electrolyzed water (SAEW), the quality variations of cold‐stored large yellow croaker (Pseudosciaena crocea) were studied. The results of microbial indicators demonstrated that ClO2 and SAEW treatment inhibited microbial growth. Moreover, ClO2 + SAEW treatment had lower values of pH, malondialdehyde content, total volatile basic nitrogen, and higher water‐holding capacity than those in other groups. From the results of free amino acids and trimethylamine, ClO2 + SAEW treatment could delay the breakdown of umami amino acids and the accumulation of bitter amino acids in large yellow croaker. According to the results of microbial indexes and K‐value, compared with sterile distilled water treatment, the shelf life of large yellow croaker with ClO2 + SAEW treatment was extended for an additional 4 days. Therefore, ClO2 + SAEW treatment is a potential method to preserve the flavor and quality of large yellow croaker during cold storage.

Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry

The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water (StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5 to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions seen in StAEW generation. The bactericidal effect of SAEW against various strains of foodborne pathogens is widely believed and accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food industry, offering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hypothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which in turn may enhance their ability to be stored. Therefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efficient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. This review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial effectiveness, sanitization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry.

Antibacterial mechanism of slightly acidic electrolyzed water against Pseudomonas arsenicoxydans A1 from greater amberjack (Seriola dumerili)

This study aimed to identify the specific spoilage organism (SSO) from the metamorphosed greater amberjack (Seriola dumerili) fish. Pseudomonas arsenicoxydans A1 was identified as SSO by culture-depending method. Further, the antibacterial efficacy of slightly acidic electrolyzed water (SAEW) was explored and the mechanism of action on P. arsenicoxydans A1 was studied. SAEW with 20–60 mg/L of available chlorine concentration (ACC) showed a good antibacterial effect on P. arsenicoxydans A1. The total number of colonies, growth curve, OD value at 260 nm and 280 nm, DNA fluorescence intensity, alkaline phosphatase (AKP), lactate dehydrogenase (LDH), superoxide dismutase (SOD), and catalase (CAT) enzyme activity and SEM results showed that SAEW could destroy the permeability and integrity of P. arsenicoxydans A1 cell membrane, and affect bacterial cell activity at metabolic, enzymatic and DNA level, which caused bacterial cell death. This study provided the application of SAEW in sterilization and preservation of raw fish fillets, which showed a promising effect on the growth of P. arsenicoxydans A1 in food cold chain.

Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)

In this study, a new natural preservative, ε-polylysine (ε-PL) and chitooligosaccharides (COS) Maillard reaction products (LC-MRPs), was prepared by Maillard reaction. The preservation effect of LC-MRPs combined with slightly acidic electrolyzed water (SAEW) pretreatment (SM) on vacuum-packed sea bass during refrigerated storage was evaluated. The results showed that after 16 days, SM treatment could effectively inhibit the microbial growth and prevent water migration in sea bass. In addition, the highest water holding capacity (69.79 %) and the best sensory characteristics, the lowest malonaldehyde (MDA) (58.96 nmol/g), trimethylamine (TMA) (3.35 mg/100 g), total volatile basic nitrogen (TVB-N) (16.93 mg N/100 g), myofibril fragmentation index (MFI) (92.2 %) and TCA-soluble peptides (2.16 μmol tyrosine/g meat) were related to SM group. Combined with sensory analysis, we can conclude that the combined treatment of SAEW and LC-MRPs could prolong the shelf-life of sea bass for another 11 days compared with the DW group. Results disclosed that the composite treatment of SAEW and LC-MRPs is a promising technology to improve the shelf-life of vacuum-packed sea bass during refrigerated storage.

Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli.

In food safety implementation, bacterial inactivation is an imperative aspect of hygiene and sanitation. Studies on lithium magnesium silicate (LMS) hydrosol incorporated with slightly acidic electrolyzed water (SAEW) for decontamination of pathogenic bacteria are limited. This present study aimed to investigate the bactericidal efficacy of LMS hydrosol incorporated with SAEW against Escherichia coli. Optimum combination conditions of SAEW, hydrosol concentration, and available chlorine concentration (ACC) were optimized by response surface methodology under the central composite design against the growth of E. coli. The optimum combination conditions of exposure time, hydrosol concentration, and ACC were 9.5 minutes, 1.7%, and 20.5 ppm, respectively. The results showed that the increase in ACC led to inactivation in the survival of E. coli compared with the control (p<0.05). It can be concluded that the best combination percentage between SAEW and hydrosol ranged from 1.5-1.7%, in which E. coli was reduced by 4.50 log10 CFU/mL at an ACC of 9.94 ppm. When increasing the ACC to 14.84 ppm, E. coli was reduced by 4.51 log10 CFU/mL compared with the initial number of bacteria (8.20 log10 CFU/mL) in the control group. The number of bacteria was undetected after increasing ACC to 19.93, 25.15, and 29.88 ppm at 10 min. This study suggests that LMS hydrosol incorporated with SAEW could potentially be used as an effective sanitizer.

Antibacterial effect and mechanism of shorter ultraviolet light (222 nm) combined with slightly acidic electrolyzed water against Escherichia coli

The impact and mechanism of the combination of Slightly acidic electrolyzed water (SAEW) and shorter UV-C wavelengths at 222 nm (UV222) disinfection (SAEW + UV222) on Escherichia coli (E. coli) were evaluated. A reduction of 6.77 log CFU/mL of E. coli was observed after the combination treatment at an available chlorine concentration (ACC) of 30 mg/L for 120 s. A constructed model (R2 = 0.99) indicated the bactericidal effect of SAEW + UV222 was positive and nonlinearly correlated between time and ACC and their interactions (P < 0.05). Moreover, the SAEW + UV222 treatment required a longer time (120 s) to achieve similar bactericidal effects as the combination of SAEW and UV-C wavelengths at 254 nm treatment. Additionally, UV222 treatment (60 s) alone did not affect the intracellular ROS and ATP of E. coli. In contrast, SAEW + UV222 treatment (30 mg/L, 60 s) induces the accumulation of intracellular ROS and the reduction of ATP of E. coli and destroys the cell membranes. Our study indicates that SAEW + UV222 is a combination disinfection method with great potential.

Slightly acidic electrolyzed water inhibits inflammation induced by membrane vesicles of Staphylococcus aureus.

Staphylococcus aureus grows in the skin of patients with atopic dermatitis and the associated symptoms are induced by membrane vesicles (MVs). This study explored the effects of slightly acidic electrolyzed water (SAEW) on the expression of virulence factors of S. aureus and MV-induced inflammation to uncover the potential of SAEW as a new treatment method for atopic dermatitis. Expression levels of genes related to virulence factors in S. aureus was assessed and S. aureus-derived MVs were characterized. Moreover, expression level of MV-induced Type I allergic reaction-related genes in RBL2H3 cells was also assessed. Significantly decreased staphylococcal enterotoxin A production and decreased virulence factor-related gene expression were observed after culturing S. aureus in broth supplemented with SAEW at ratios of 1, 2, and 5 per broth. MVs prepared by culturing S. aureus in SAEW-supplemented broth exhibited altered particle size and markedly reduced staphylococcal enterotoxin A content under all addition conditions; moreover, those obtained at a ratio of 1:5 (broth:SAEW) exhibited a reduction in the expression of several proteins associated with hemolytic activity and free iron uptake. The MVs prepared in SAEW-supplemented broth also exhibited remarkably reduced allergy-related gene expression levels in rat cell lines derived from basophilic leukemia-2H3 cells. Overall, SAEW is expected to suppress atopic dermatitis symptoms through the alteration of the properties of S. aureus-derived MVs.

Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality

Microbial contamination is the principal factor in the deterioration of postharvest storage quality in grapes. To mitigate this issue, we explored a synergistic treatment which combines ultrasound (US) and slightly acidic electrolyzed water (SAEW), and rigorously compared with conventional water cleaning (CW), exclusive US treatment, and standalone SAEW treatment. The US + SAEW treatment proved to be markedly superior in reducing total bacterial, mold & yeast counts on grapes. Specifically, it achieved reductions of 2.23 log CFU/g and 2.76 log CFU/g, respectively, exceeding the efficiencies of SAEW (0.78, 0.75), US (0.58, 0.65), and CW (0.24, 0.46). The efficacy of this synergistic treatment is attributed to the ultrasound removal of the wax layer on grape skins, which transitions the skin from hydrophobic to hydrophilic. This alteration increases the contact area between the grape surface and SAEW, thereby enhancing the antimicrobial efficacy of SAEW. From a physicochemical quality standpoint, the US + SAEW treatment exhibited multiple advantages. It not only minimized weight loss, color deviations, polyphenol oxidase activity and malondialdehyde synthesis in comparison to CW-treated samples but also preserved firmness, sugar-acid ratio and the activities of key enzymes including phenylalanine ammonia-lyase, superoxide dismutase and catalase, and thus maintaining high levels of total phenolics, total ascorbic acid, total anthocyanins, and antioxidants. Consequently, US + SAEW treatment put off the times of decay onset in grapes by 12 days, outperforming both SAEW (8) and US (4) in comparison to CW. These results highlight the potential of US + SAEW as an effective strategy for maintaining grape quality during their postharvest storage period.

Kinetics of sterilization of atomized slightly acidic electrolyzed water on tableware

The aim of this study was to elucidate the kinetics of atomization of slightly acidic electrolyzed water (SAEW) for use in sterilization of secondary contaminated tableware surfaces. The sterilization efficacy of SAEW was assessed on the basis of the change in the total number of colonies with different contamination levels (101 CFU/mL and 102 CFU/mL), atomization time (10, 20, 30, 40, and 50 s), atomizing distance (5, 10, 15, 20, 25, and 30 cm), and available chlorine concentration (ACC; 25.2, 30.2, 34.9, 40.5, 44.8, and 53.3 mg/L) as the main influencing factors. According to the relationship among flux, atomization area, and time, a kinetic model of SAEW atomization for the sterilization of tableware surfaces was established. The results indicated that the sterilization efficacy of SAEW gradually improved with decreased contamination levels (12.69 %–15.74 %), extended atomization time (13.68 %–46.58 %), and increased ACC (36.89 %–95.14 %). Based on the kinetics analysis, the change law of the kinetic model of SAEW atomization and sterilization of tableware surfaces with secondary pollution was found to be consistent with the change law of sterilization (r2 > 0.8). The results of this study provide a theoretical basis for SAEW atomization for sterilization of secondary contaminated tableware surfaces and also contributes to the improvement of technological theory of SAEW sterilization.

Stable chlorine dioxide combined with slightly acidic electrolyzed water: an effective way to delay protein deterioration of refrigerated large yellow croaker (Pseudosciaena crocea)

SummaryFish is susceptible to spoilage for enzymatic and microbial activities during storage, proteolysis of MPs by endogenous proteases played a crucial influence in the early postmortem decomposition of myosin. This study aimed to investigate the impact of stable chlorine dioxide (ClO2) combined with slightly acidic electrolyzed water (SAEW) on myofibrillar proteins (MPs) and endogenous proteases alterations in large yellow croaker (Pseudosciaena crocea) during cold storage. The results of Fourier‐transform infrared spectroscopy (FT‐IR) and intrinsic fluorescence intensity (IFI) showed that the ClO2 + SAEW treatment kept the structural stability of protein in fillets during cold storage. Moreover, ClO2 + SAEW treatment dramatically inhibited protein degradation and oxidation. The results of light microscopy further confirmed the results. Meanwhile, there was a tendency to first increase and then decrease on the activities of calpain and cathepsin B, L. According to the correlation analysis and principal component analysis, the activities of endogenous proteases (cathepsin B, D, L, and calpain) were significant (P &lt; 0.01) positively correlated to myofibrillar fragmentation index and trichloroacetic acid‐soluble peptide, and were significant (P &lt; 0.01) negative correlated with the contents of total sulfhydryl and Ca2+‐ATPase. The endogenous proteases activities and protein deterioration were strongly associated. Therefore, endogenous protease was affected by ClO2 and SAEW, which delayed protein degradation in large yellow croaker, especially ClO2 combined with SAEW treatment.

Combined effects of UVC waterproof LED and slightly acidic electrolyzed water (SAEW) on the reduction of bacterial pathogens risk in fresh cabbage and mung bean sprouts

This study investigated the combined effects of washing with slightly acidic electrolyzed water (SAEW; 30 ppm) and ultraviolet-C waterproof light emitting diodes (UVC W-LED; 275 nm) on Salmonella spp. and Listeria monocytogenes numbers in fresh-cut shredded cabbage and mung bean sprouts. The risk reduction effect of washing was also evaluated by quantitative microbial risk assessment (QMRA) using @Risk. The combined treatment when used for 5 min, effectively decreased the contamination levels of hygiene indicator microorganisms, Salmonella spp., and L. monocytogenes in shredded cabbage (1.13–1.44 log CFU/g) and mung bean sprouts (1.45–1.64 log CFU/g). Neither pathogen survived in SAEW + UVC W-LED. The contamination levels of both pathogens increased from market to home, but L. monocytogenes grew more slowly than Salmonella spp. in cabbage and mung bean sprouts. Washing lowered the average probability risk of both pathogens in cabbage (Salmonella; 1.05 × 10−1, Listeria; 3.16 x 10−5) and mung bean sprouts (Salmonella; 6.62 × 10−2, Listeria; 1.25 × 10−7). The probability risk of salmonellosis and listeriosis was higher in cabbage than in mung bean sprouts, and the probability of listeriosis risk increased 10 times for the susceptible population. Transportation time from market to home is the most influential factor in increasing the risk of both pathogens in cabbage and mung bean sprouts. The synergistic effect of UVC W-LED with SAEW for washing fresh vegetables can be expected to decrease contamination levels and prevent cross-contamination during washing processing.

Ultrasonic synergistic slightly acidic electrolyzed water processing to improve postharvest storage quality of Chinese bayberry

In the postharvest storage of Chinese bayberry, microbial loads and exogenous contaminants pose significant challenges, leading to rapid decay and deterioration in quality. This study introduced a synergistic approach, combining ultrasonics and slightly acidic electrolyzed water (US + SAEW), to enhance the postharvest storage quality of Chinese bayberry. This approach was benchmarked against conventional water washing (CW), standalone ultrasonic (US), and slightly acidic electrolyzed water (SAEW) processing. Notably, compared to CW, the US + SAEW method enhanced iprodione and procymidone removal rates by 69.62 % and 72.45 % respectively, improved dirt removal efficiency by 122.87 %, repelled drosophila melanogaster larvae by 58.33 %, and curtailed total bacterial, mold & yeast growth by 78.18 % and 83.09 %. Furthermore, it postponed the appearance of sample decay by 6 days, compared to 4 days for both US and SAEW alone. From a physicochemical perspective, compared to CW-treated samples, US + SAEW processing mitigated weight loss and color deviations, retained hardness, amplified the sugar-acid ratio, augmented activities of phenylalanine ammonia-lyase, superoxide dismutase, and catalase enzymes, suppressed polyphenol oxidase activity and malondialdehyde synthesis, and preserved total phenolic, anthocyanin, and antioxidant levels. These findings underscore the potential of US + SAEW as a strategic tool to preserve the quality of Chinese bayberry during postharvest storage.

Comprehensive evaluation of treating drinking water for laying hens using slightly acidic electrolyzed water

Slightly acidic electrolyzed water (SAEW) is well-known for its highly potent antibacterial properties and safe residue-free nature. In this study, a comprehensive evaluation was conducted on 2 disinfection methods for waterline cleaning in poultry houses: (1) continuously add SAEW into the waterline and (2) the conventional waterline disinfection method, which includes regular use of high-concentration chemical disinfectant for soaking the waterline and flushing with water. The evaluation focused on the effects of these methods on bacteria levels in laying hens' drinking water, the fecal normal rate of laying hens, egg quality, as well as the economic costs and water footprint associated with each method. The results show that the inhibition rate of the control group was 52.45% to 80.36%, which used 1500 mg/L sodium dichloroisocyanurate (DCCNa) for soaking and then flushing with water. The bacterial levels in the waterline returned to pre-treatment levels 26 h after cleaning. However, the experimental group with an available chlorine concentration (ACC) of 0.3 mg/L SAEW showed a higher inhibition rate (99.90%) than the control group (P < 0.05) and exhibited a sustained antimicrobial effect. Regarding eggshell thickness, eggshell strength, and Haugh units of the egg, there were no significant differences between the experimental and control groups. However, the experimental group had higher egg weight and darker yolk color (P < 0.05) than those of the control group. Besides, the experimental group exhibited a higher fecal normal rate and a lower water footprint than those of the control group. Hence, SAEW represents a favorable choice for disinfecting drinking water in poultry houses due to its ease of preparation, lack of residue, energy efficiency, and efficient antibacterial properties. To ensure adequate sanitation, it is recommended to incorporate SAEW with an ACC of 0.3 mg/L into the daily management of the drinking water system for laying hens.

Transcriptome analysis of fresh-cut kiwifruit treated with slightly acidic electrolyzed water (SAEW) and 1-methylcyclopropene (1-MCP)

Transcriptome analysis of fresh-cut kiwifruit treated with slightly acidic electrolyzed water (SAEW) and 1-methylcyclopropene (1-MCP)

Quality characteristics and moisture migration of refrigerated bullfrog (Lithobates catesbeiana) under slightly acidic electrolyzed water combined with composite preservative treatment

The aim of this study was to investigate the effects of allicin and antioxidant of bamboo leaves (AOB) with slightly acidic electrolyzed water (SAEW) pretreatment on the microbiological, physicochemical quality and moisture migration of bullfrog (Lithobates catesbeiana) during refrigerated storage. The results showed that slightly acidic electrolyzed water combined with composite preservative treatment (SAA) could effectively inhibit microbial proliferation in bullfrogs, which reflected by total viable counts (TVC). The analysis low-field nuclear magnetic resonance (LF-NMR), water holding capacity (WHC), magnetic resonance imaging (MRI), and drip loss demonstrated that SAA can keep the freshness of bullfrog meat by preventing water migration. Moreover, SAA treatment also retard the increase of pH, malondialdehyde (MDA), total volatile basic nitrogen (TVB-N), biogenic amines and K-value, which also delay the deterioration of bullfrog meat and maintain a good sensory score. In conclusion, this study proved that SAA treatment can be used as an effective treatment to sustain the quality of bullfrogs during refrigerated storage.

Effect of Slightly Acidic Electrolyzed Water on Growth, Diarrhea and Intestinal Bacteria of Newly Weaned Piglets.

As an environmentally-friendly agent, slightly acidic electrolyzed water (SAEW) was introduced in drinking water of newly weaned piglets for diarrhea prevention. In total, 72 piglets were employed and 3% SAEW was added into the normal temperature and warm (30 °C) tap water, respectively, for this 33-day feeding experiment. It was found that the total bacteria and coliforms in the drinking water were reduced by 70% and 100%, respectively, with the addition of 3% SAEW. After SAEW treatment, the average daily water and feed intakes of piglets were increased during the first 16 days, and the diarrhea rate was reduced by 100%, with not one case of diarrhea recorded at the end of the experiment. The microbiome results demonstrated that SAEW decreased the diversity of caecum bacteria with normal tap water supplied, and increased the richness of the caecum bacteria with warm tap water supplied. SAEW also increased the abundance of potentially beneficial genera Sutterella and Ruminococcaceae_UCG-005 and reduced the abundance of pathogenic Faecalibacterium. Moreover, twelve metabolic functions belonging to the cluster of metabolism and organismal functions, including digestion and the endocrine and excretory systems, were greatly enhanced. Correlation analysis indicated that the influence of intestinal pathogens on water and feed intakes and the diarrhea of piglets were decreased by SAEW. The results suggest that SAEW can be used as an antibiotic substitute to prevent diarrhea in newly weaned piglets.

Quantitative Proteomic Analysis on the Slightly Acidic Electrolyzed Water Triggered Viable but Non-Culturable Listeria monocytogenes.

This study undertakes a comprehensive exploration of the impact of slightly acidic electrolyzed water (SAEW) on Listeria monocytogenes, a common foodborne pathogen, with a particular focus on understanding the molecular mechanisms leading to the viable but nonculturable (VBNC) state. Given the widespread application of SAEW as an effective disinfectant in the food industry, uncovering these molecular pathways is crucial for improving food safety measures. We employed tandem mass tags (TMT), labeling proteomic techniques and LC-MS/MS to identify differentially expressed proteins under two doses of SAEW conditions. We indicated 203 differential expressed proteins (DEPs), including 78 up-regulated and 125 down-regulated DEPs. The functional enrichment analysis of these proteins indicated that ribosomes, biosynthesis of secondary metabolites, and aminoacyl-tRNA biosynthesis were enriched functions affected by SAEW. Further, we delved into the role of protein chlorination, a potential consequence of reactive chlorine species generated during the SAEW production process, by identifying 31 chlorinated peptides from 22 proteins, with a dominant sequence motif of Rxxxxx[cY] and functionally enriched in translation. Our findings suggest that SAEW might prompt alterations in the protein translation process and trigger compensatory ribosome biosynthesis. However, an imbalance in the levels of elongation factors and AARSs could hinder recovery, leading to the VBNC state. This research carries substantial implications for food safety and sanitation, as it adds to our understanding of the SAEW-induced VBNC state in L. monocytogenes and offers potential strategies for its control.

Antibacterial activity and mechanism of slightly acidic electrolyzed water (SAEW) combined with ultraviolet light against Staphylococcus aureus

This study aimed to investigate the antibacterial effect and mechanism of Staphylococcus aureus (S. aureus) by combined treatment with slightly acidic electrolyzed water (SAEW) and ultraviolet light (UV, 253.7 nm) (SAEW + UV). The result shows that about 6.70 logs CFU/mL of S. aureus was inactivated after the SAEW + UV treatment (available chlorine concentration, ACC, 70 mg/L) for 90 s. The SAEW + UV treatment has a higher antimicrobial effect than UV or SAEW alone treatment, and the effect increases with time and ACC (P < 0.05). After treatment with SAEW + UV at ACC of 70 mg/L for 90 s, S. aureus showed a decrease in ATP and an accumulation of ROS, and an increase in the conductivity of its cell membrane, which indicates that the membrane was also damaged, but no evidence of nucleic acid and protein leakage was seen. The results showed that SAEW + UV might damage bacterial cell membranes, leading to the accumulation of intracellular ROS and the reduction of intracellular ATP, which leads to bacterial death. Moreover, the specific mechanisms of ROS production and ATP reduction of SAEW + UV on S. aureus need to be further investigated.