Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers

Abdulsudi Issa-Zachariaa, b, , , Yoshinori Kamitanid, Kazuo Moritac and Koichi Iwasakica, United Graduate School of Agricultural Sciences-Kagoshima University, Laboratory of Food Biosystems & Environment, 1-21-24 Korimoto, Kagoshima 890-0065, Japan

Department of Food Science and Technology, Sokoine University of Agriculture, P.O.Box 3006, Morogoro, Tanzania
Department of Environmental Science & Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan. Hoshizaki Electric Co.., LTD, 3-16 Minami-kan, Sakamachi Toyoake, 470-1194, Japan

Received 20 August 2009; revised 26 October 2009; accepted 7 November 2009. Available online 13 November 2009.
Abstract

The sanitization potency of slightly acidic Electrolyzed Water (SAEW) on pure cultures of Staphylococcus aureus (S.aureus) and Escherichia coli (E.coli) was evaluated. The potency was compared with that of strong acidic electrolyzed water (StAEW) and sodium hypochlorite (NaOCl) solution. SAEW (ca. pH 5.8 and 21 mg/l available chlorine concentration; ACC) resulted into >5 log10CFU/ml reduction of E.coli and S.aureus after 90 s of exposure. The relative bacterial reduction potency at each exposure time was in the order StAEW>NaOCl>SAEW and increased with exploure time, with relative effect being 90 s > 60 s > 30 s. The results indicate that SAEW with low ACC and near neutral pH can potentially sanitize E.coli and S.aureus within a short period of exposure presenting a potential replacement to NaOCl solution commonly used in the food industry.

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Tags: Food pathogens, Sanitization, Slightly acidic electrolyzed water