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Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes
Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its levels of effectiveness against Listeria monocytogenes and Salmonella Typhimurium in cell suspensions ha...
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Published in: | Journal of food protection 2003-08, Vol.66 (8), p.1379-1384 |
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description | Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its levels of effectiveness against Listeria monocytogenes and Salmonella Typhimurium in cell suspensions have not been compared with those of other treatments. In this study, the oxidation reduction potentials (ORPs), chlorine concentrations, and pHs of acidic and basic EO water were monitored for 3 days at 4 and 25 degrees C after generation. There were no differences between the pHs or ORPs of acidic and basic EO waters stored at 4 or 25 degrees C. However, the free chlorine concentration in acidic EO water stored at 4 degrees C increased after 24 h. In contrast, the free chlorine concentration in acidic EO water stored at 25 degrees C decreased after one day. Cell suspensions of Salmonella Typhimurium and L. monocytogenes were treated with distilled water, chlorinated water (20 ppm), acidified chlorinated water (20 ppm, 4.5 pH), acidic EO water (EOA), basic EO water (EOB), or acidic EO water that was "aged" at 4 degrees C for 24 h (AEOA) for up to 15 min at either 4 or 25 degrees C. The largest reductions observed were those following treatments carried out at 25 degrees C. EOA and AEOA treatments at both temperatures significantly reduced Salmonella Typhimurium populations by > 8 log10 CFU/ml. EOA and AEOA treatments effectively reduced L. monocytogenes populations by > 8 log10 CFU/ml at 25degrees C. These results demonstrate the stability of EO water under different conditions and that EO water effectively reduced Salmonella Typhimurium and L. monocytogenes populations in cell suspensions. |
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In this study, the oxidation reduction potentials (ORPs), chlorine concentrations, and pHs of acidic and basic EO water were monitored for 3 days at 4 and 25 degrees C after generation. There were no differences between the pHs or ORPs of acidic and basic EO waters stored at 4 or 25 degrees C. However, the free chlorine concentration in acidic EO water stored at 4 degrees C increased after 24 h. In contrast, the free chlorine concentration in acidic EO water stored at 25 degrees C decreased after one day. Cell suspensions of Salmonella Typhimurium and L. monocytogenes were treated with distilled water, chlorinated water (20 ppm), acidified chlorinated water (20 ppm, 4.5 pH), acidic EO water (EOA), basic EO water (EOB), or acidic EO water that was "aged" at 4 degrees C for 24 h (AEOA) for up to 15 min at either 4 or 25 degrees C. The largest reductions observed were those following treatments carried out at 25 degrees C. EOA and AEOA treatments at both temperatures significantly reduced Salmonella Typhimurium populations by > 8 log10 CFU/ml. EOA and AEOA treatments effectively reduced L. monocytogenes populations by > 8 log10 CFU/ml at 25degrees C. These results demonstrate the stability of EO water under different conditions and that EO water effectively reduced Salmonella Typhimurium and L. monocytogenes populations in cell suspensions.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028x-66.8.1379</identifier><identifier>PMID: 12929823</identifier><language>eng</language><publisher>United States</publisher><subject>acidity ; Animals ; Anti-Infective Agents - pharmacology ; antibacterial properties ; bacterial contamination ; cell suspension culture ; Chickens ; chlorine ; Chlorine - pharmacology ; Colony Count, Microbial ; Cooking and Eating Utensils ; Disinfection - methods ; Dose-Response Relationship, Drug ; Electrolysis ; electrolytes ; electrolyzed oxidizing water ; food contamination ; food pathogens ; food preservation ; Hydrogen-Ion Concentration ; Immersion ; Listeria monocytogenes ; Listeria monocytogenes - drug effects ; Listeria monocytogenes - growth & development ; Oxidation-Reduction ; Poultry Products - microbiology ; redox potential ; Salmonella typhimurium ; Salmonella typhimurium - drug effects ; Salmonella typhimurium - growth & development ; solutions ; storage stability ; storage temperature ; storage time ; Temperature ; Treatment Outcome ; viability ; water ; Water - chemistry</subject><ispartof>Journal of food protection, 2003-08, Vol.66 (8), p.1379-1384</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c467t-abff54998a743b0b756dd0030a5f9f1b30d62e99cb80ea11438050c6959641183</citedby><cites>FETCH-LOGICAL-c467t-abff54998a743b0b756dd0030a5f9f1b30d62e99cb80ea11438050c6959641183</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12929823$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fabrizio, K.A</creatorcontrib><creatorcontrib>Cutter, C.N</creatorcontrib><title>Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its levels of effectiveness against Listeria monocytogenes and Salmonella Typhimurium in cell suspensions have not been compared with those of other treatments. In this study, the oxidation reduction potentials (ORPs), chlorine concentrations, and pHs of acidic and basic EO water were monitored for 3 days at 4 and 25 degrees C after generation. There were no differences between the pHs or ORPs of acidic and basic EO waters stored at 4 or 25 degrees C. However, the free chlorine concentration in acidic EO water stored at 4 degrees C increased after 24 h. In contrast, the free chlorine concentration in acidic EO water stored at 25 degrees C decreased after one day. Cell suspensions of Salmonella Typhimurium and L. monocytogenes were treated with distilled water, chlorinated water (20 ppm), acidified chlorinated water (20 ppm, 4.5 pH), acidic EO water (EOA), basic EO water (EOB), or acidic EO water that was "aged" at 4 degrees C for 24 h (AEOA) for up to 15 min at either 4 or 25 degrees C. The largest reductions observed were those following treatments carried out at 25 degrees C. EOA and AEOA treatments at both temperatures significantly reduced Salmonella Typhimurium populations by > 8 log10 CFU/ml. EOA and AEOA treatments effectively reduced L. monocytogenes populations by > 8 log10 CFU/ml at 25degrees C. These results demonstrate the stability of EO water under different conditions and that EO water effectively reduced Salmonella Typhimurium and L. monocytogenes populations in cell suspensions.</description><subject>acidity</subject><subject>Animals</subject><subject>Anti-Infective Agents - pharmacology</subject><subject>antibacterial properties</subject><subject>bacterial contamination</subject><subject>cell suspension culture</subject><subject>Chickens</subject><subject>chlorine</subject><subject>Chlorine - pharmacology</subject><subject>Colony Count, Microbial</subject><subject>Cooking and Eating Utensils</subject><subject>Disinfection - methods</subject><subject>Dose-Response Relationship, Drug</subject><subject>Electrolysis</subject><subject>electrolytes</subject><subject>electrolyzed oxidizing water</subject><subject>food contamination</subject><subject>food pathogens</subject><subject>food preservation</subject><subject>Hydrogen-Ion Concentration</subject><subject>Immersion</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - drug effects</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Oxidation-Reduction</subject><subject>Poultry Products - microbiology</subject><subject>redox potential</subject><subject>Salmonella typhimurium</subject><subject>Salmonella typhimurium - drug effects</subject><subject>Salmonella typhimurium - growth & development</subject><subject>solutions</subject><subject>storage stability</subject><subject>storage temperature</subject><subject>storage time</subject><subject>Temperature</subject><subject>Treatment Outcome</subject><subject>viability</subject><subject>water</subject><subject>Water - chemistry</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNpFkU1v1DAQhi0Eape2vwAJfOKWZRw7jn1EFV_SShy2lXqzJo69GCXxYidq01_AzyZhF3GawzzzSPO-hLxhsBWcVR-Ay7KAUj0VUm7VlvFavyAbpoUoNOj6Jdn8Ix4uyeucfwJAqUt5QS7ZMrUq-Yb83o_YhC6MM42eus7ZMcVufnYtjU-hDc9hONBHHF2iOLQ0jJk674NFO1M8YBjySK3rOpqnfHRDDnHIq2mPXR-HZYH0bj7-CP2UwtT_dexCXnQB6QJEO4_x4AaXr8krj112N-d5Re4_f7q7_Vrsvn_5dvtxV1gh67HAxvtKaK2wFryBpq5k2wJwwMprzxoOrSyd1rZR4JAxwRVUYKWutBSMKX5F3p-8xxR_TS6Ppg95_QAHF6dsmFJcKMEXkJ9Am2LOyXlzTKHHNBsGZi3ArPGaNV4jpVFmLWC5envWT03v2v8358QX4N0J8BgNHlLI5n5fAuPAltKYBP4H0w2NsQ</recordid><startdate>20030801</startdate><enddate>20030801</enddate><creator>Fabrizio, K.A</creator><creator>Cutter, C.N</creator><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20030801</creationdate><title>Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes</title><author>Fabrizio, K.A ; Cutter, C.N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c467t-abff54998a743b0b756dd0030a5f9f1b30d62e99cb80ea11438050c6959641183</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>acidity</topic><topic>Animals</topic><topic>Anti-Infective Agents - pharmacology</topic><topic>antibacterial properties</topic><topic>bacterial contamination</topic><topic>cell suspension culture</topic><topic>Chickens</topic><topic>chlorine</topic><topic>Chlorine - pharmacology</topic><topic>Colony Count, Microbial</topic><topic>Cooking and Eating Utensils</topic><topic>Disinfection - methods</topic><topic>Dose-Response Relationship, Drug</topic><topic>Electrolysis</topic><topic>electrolytes</topic><topic>electrolyzed oxidizing water</topic><topic>food contamination</topic><topic>food pathogens</topic><topic>food preservation</topic><topic>Hydrogen-Ion Concentration</topic><topic>Immersion</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - drug effects</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Oxidation-Reduction</topic><topic>Poultry Products - microbiology</topic><topic>redox potential</topic><topic>Salmonella typhimurium</topic><topic>Salmonella typhimurium - drug effects</topic><topic>Salmonella typhimurium - growth & development</topic><topic>solutions</topic><topic>storage stability</topic><topic>storage temperature</topic><topic>storage time</topic><topic>Temperature</topic><topic>Treatment Outcome</topic><topic>viability</topic><topic>water</topic><topic>Water - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fabrizio, K.A</creatorcontrib><creatorcontrib>Cutter, C.N</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fabrizio, K.A</au><au>Cutter, C.N</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2003-08-01</date><risdate>2003</risdate><volume>66</volume><issue>8</issue><spage>1379</spage><epage>1384</epage><pages>1379-1384</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><abstract>Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its levels of effectiveness against Listeria monocytogenes and Salmonella Typhimurium in cell suspensions have not been compared with those of other treatments. In this study, the oxidation reduction potentials (ORPs), chlorine concentrations, and pHs of acidic and basic EO water were monitored for 3 days at 4 and 25 degrees C after generation. There were no differences between the pHs or ORPs of acidic and basic EO waters stored at 4 or 25 degrees C. However, the free chlorine concentration in acidic EO water stored at 4 degrees C increased after 24 h. In contrast, the free chlorine concentration in acidic EO water stored at 25 degrees C decreased after one day. Cell suspensions of Salmonella Typhimurium and L. monocytogenes were treated with distilled water, chlorinated water (20 ppm), acidified chlorinated water (20 ppm, 4.5 pH), acidic EO water (EOA), basic EO water (EOB), or acidic EO water that was "aged" at 4 degrees C for 24 h (AEOA) for up to 15 min at either 4 or 25 degrees C. The largest reductions observed were those following treatments carried out at 25 degrees C. EOA and AEOA treatments at both temperatures significantly reduced Salmonella Typhimurium populations by > 8 log10 CFU/ml. EOA and AEOA treatments effectively reduced L. monocytogenes populations by > 8 log10 CFU/ml at 25degrees C. These results demonstrate the stability of EO water under different conditions and that EO water effectively reduced Salmonella Typhimurium and L. monocytogenes populations in cell suspensions.</abstract><cop>United States</cop><pmid>12929823</pmid><doi>10.4315/0362-028x-66.8.1379</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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subjects | acidity Animals Anti-Infective Agents - pharmacology antibacterial properties bacterial contamination cell suspension culture Chickens chlorine Chlorine - pharmacology Colony Count, Microbial Cooking and Eating Utensils Disinfection - methods Dose-Response Relationship, Drug Electrolysis electrolytes electrolyzed oxidizing water food contamination food pathogens food preservation Hydrogen-Ion Concentration Immersion Listeria monocytogenes Listeria monocytogenes - drug effects Listeria monocytogenes - growth & development Oxidation-Reduction Poultry Products - microbiology redox potential Salmonella typhimurium Salmonella typhimurium - drug effects Salmonella typhimurium - growth & development solutions storage stability storage temperature storage time Temperature Treatment Outcome viability water Water - chemistry |
title | Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes |
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