Summary
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 C after generation. There were no differences between the pHs or ORPs of acidic and basic EO waters stored at 4 or 25 C. However, the free chlorine concentration in acidic EO water stored at 4 C increased after 24 h. In contrast, the free chlorine concentration in acidic EO water stored at 25 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 C for 24 h (AEOA) for up to 15 min at either 4 or 25 C. The largest reductions observed were those following treatments carried out at 25 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 25 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.
Study details
- Published in: Journal of Food Protection 66.8 (2003): 1379-1384
- Microbes studied: Salmonella Typhimurium, Listeria monocytogenes
Source
Source: Journal of Food Protection 66.8 (2003): 1379-1384
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Listeria monocytogenes, Salmonella |
| Relevant sectors | Food Processing, In vitro |
| Publication | Journal of Food Protection, 2003 |
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.