Summary
Abstract
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 hyificantly 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 13 log (P
Study details
- Published in: Food Control 53 (2015): 117-123
- Microbes studied: Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, Vibrio parahaemolyticus
Source
Source: Food Control 53 (2015): 117-123
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Campylobacter, Escherichia coli, Listeria monocytogenes, Vibrio spp. |
| Relevant sectors | Food Processing |
| Publication | Food Control, 2015 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
Applying it
Concentrations in this range are within the adjustable output of every EcoloxTech commercial system, so implementing this protocol is a settings question rather than a procurement one. Where the claim needs to sit on a registered label, see HOCl-AS200, EPA Reg. No. 101112-1.