Study summary

Efficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs

Food Science and Technology Research · 2014

Summary

Abstract

The efficacy of slightly acidic electrolyzed water (SAEW) to inactivate foodborne pathogens and indigenous microbiota on shell eggs was evaluated and compared to chlorine dioxide (CD), acidic electrolyzed water (AEW) and NaClO solution. The eggs were artificially inoculated with S. enteritidis, E. coli O157:H7 and S. aureus and sprayed or immersed with SAEW, alkaline electrolyzed water (AlEW) followed by SAEW (AlEWSAEW), CD, AEW and NaClO solution, respectively. The effect of SAEW on the natural microbiota of shell eggs was also determined. Spraying shell eggs with SAEW, CD and NaClO solution at an ACC of 60 mg/L had no significant bactericidal difference for foodborne pathogens and indigenous microbiota on shell eggs, and the difference of disinfection effect between SAEW and AEW was not significant, whereas the bactericidal activity of SAEW for E. coli O157:H7, S. aureus, total aerobic bacteria and moulds and yeasts was significantly higher than that of CD and NaClO solution at ACCs of 80 or 100 mg/L. SAEW was found to be more effective when used in conjunction with AlEW, and higher reductions were obtained with the immersion treatment. Results indicate that the disinfectant efficiency of SAEW is equivalent to or higher than that of chlorine dioxide and NaClO solution and therefore SAEW shows the potential to be used for sanitization of egg shells as an environmentally friendly disinfection agent.

Study details

  • Published in: Food Science and Technology Research 20.1 (2014): 93-100
  • Microbes studied: Salmonella enteritidis, Escherichia coli O157:H7 and Staphylococcus aureus

Source

Read the original study

Source: Food Science and Technology Research 20.1 (2014): 93-100

Conditions tested

ParameterValue
OrganismsEscherichia coli, Salmonella, Staphylococcus spp.
Relevant sectorsFood safety, Livestock, Poultry & Eggs
PublicationFood Science and Technology Research, 2014

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