Disinfection effect of adding slightly acidic electrolyzed water to artificial seawater under the condition of static hybrid

被引:2
作者
Wang, Chunfang [1 ,2 ]
Huang, Xiaoling [1 ]
Wang, Shuo [1 ]
Yu, Yong [1 ]
Zhu, Songming [1 ,3 ]
Ye, Zhangying [1 ,3 ]
机构
[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China
[2] Shanghai Acad Agr Sci, Res Ctr Agr Prod Preservat & Proc, Shanghai 201403, Peoples R China
[3] Zhejiang Univ, Ocean Acad, Zhoushan 316000, Peoples R China
基金
国家重点研发计划;
关键词
slightly acidic electrolyzed water; disinfection; inactivation; Vibrio parahaemolyticus; artificial seawater; ultraviolet; ESCHERICHIA-COLI; VIBRIO-PARAHAEMOLYTICUS; INACTIVATION; REDUCTION;
D O I
10.25165/j.ijabe.20201302.4194
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
Mixed solution of slightly acidic electrolyzed water (SAEW) and artificial seawater was used to investigate the disinfection potential of SAEW in artificial seawater. Inoculated Vibrio parahaemolyticus (suspended in 3% sodium chloride alkaline peptone water and 0.85% sodium chloride water, respectively) was subjected to different mixed-SAEW and SAEW immersion treatments (5-20 mg/L available chlorine concentration (ACC)). In the presence of organic matter, 4.07 logCFU/mL significant reduction (p<0.05) was achieved after treating with 20 mg/L mixed-SAEW for 15 min. There was 5.13 logCFU/mL reduction after treating with 15 mg/L SAEW for 15 min. For V. parahaemolyticus suspended in 0.85% sodium chloride solution, it was undetected after 30 s SAEW treatment (5 mg/L ACC) or 120 s mixed-SAEW treatment (10 mg/L ACC). At a ratio of SAEW and artificial seawater at 1:15 (V/V), SAEW could inactivate V. parahaemolyticus to undetectable level in artificial seawater in one minute, which was comparable with UV treatment of 10 W. The results indicated high sanitization potential of SAEW against V. parahaemolyticus in aquaculture seawater.
引用
收藏
页码:218 / 222
页数:5
相关论文
共 26 条
[1]   Evolution of an artificial seawater medium: Improvements in enriched seawater, artificial water over the last two decades [J].
Berges, JA ;
Franklin, DJ ;
Harrison, PJ .
JOURNAL OF PHYCOLOGY, 2001, 37 (06) :1138-1145
[2]   Vibrio parahaemolyticus infections in the United States, 1973-1998 [J].
Daniels, NA ;
MacKinnon, L ;
Bishop, R ;
Altekruse, S ;
Ray, B ;
Hammond, RM ;
Thompson, S ;
Wilson, S ;
Bean, NH ;
Griffin, PM ;
Slutsker, L .
JOURNAL OF INFECTIOUS DISEASES, 2000, 181 (05) :1661-1666
[3]  
FAO, 2018, TECH REP, P2
[4]   Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water [J].
Guentzel, Jane L. ;
Lam, Kang Liang ;
Callan, Michael A. ;
Emmons, Stuart A. ;
Dunham, Valgene L. .
FOOD MICROBIOLOGY, 2008, 25 (01) :36-41
[5]   Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli [J].
Hao, Jianxiong ;
Qiu, Shuang ;
Li, Huiying ;
Chen, Tianpeng ;
Liu, Haijie ;
Li, Lite .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2012, 155 (03) :99-104
[6]   Application of electrolyzed water in the food industry [J].
Huang, Yu-Ru ;
Hung, Yen-Con ;
Hsu, Shun-Yao ;
Huang, Yao-Wen ;
Hwang, Deng-Fwu .
FOOD CONTROL, 2008, 19 (04) :329-345
[7]   Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts [J].
Issa-Zacharia, Abdulsudi ;
Kamitani, Yoshinori ;
Miwa, Nami ;
Muhimbula, Happiness ;
Iwasaki, Koichi .
FOOD CONTROL, 2011, 22 (3-4) :601-607
[8]   In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water [J].
Issa-Zacharia, Abdulsudi ;
Kamitani, Yoshinori ;
Tiisekwa, Adili ;
Morita, Kazuo ;
Iwasaki, Koichi .
JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2010, 110 (03) :308-313
[9]   Electrolyzed water as a disinfectant for fresh-cut vegetables [J].
Izumi, H .
JOURNAL OF FOOD SCIENCE, 1999, 64 (03) :536-539
[10]   Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water [J].
Jadeja, Ravirajsinh ;
Hung, Yen-Con ;
Bosilevac, Joseph M. .
FOOD CONTROL, 2013, 30 (02) :580-584