Summary
Abstract
The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food contact surface was evaluated. Stainless steel coupon was chosen as attachment surface for Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012, representing bacteria, yeast and mold, respectively. The results showed that although LCNEW itself could effectively reduce survival population of E. coli ATCC 25922, P. pastoris GS115 and low concentration A. pullulans 2012 in planktonic status, LCNEW combined with ultrasound showed more sanitising efficacy for air-dried cells on coupons, with swift ificantly reduced the survival cells both on coupons and in suspension for all three strains. The results suggest that LCNEW combined with ultrasound is a promising approach to sanitise food equipment.
Study details
- Published in: Food Control 73 (2017): 889-899
- Microbes studied: Escherichia coli ATCC 25922, Pichia pastoris GS115, Aureobasidium pullulans
Source
Source: Food Control 73 (2017): 889-899
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli |
| Relevant sectors | Contact surfaces, Food Processing |
| Publication | Food Control, 2017 |
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.