Evaluation of Electrolytically-Generated Hypochlorous Acid (‘Electrolyzed Water’) for Sanitation of Meat and Meat-Contact Surfaces.

Meals. 2016 Jun 13;5(2). pii: E42. doi: 10.3390/meals5020042.
Veasey S1,2, Muriana PMThree,four.


Electrolyzed water‘ mills are available within the meals business as a renewable supply of hypochlorous acid that eliminates the necessity for employees to deal with hazardous hypochlorite concentrates. We utilized electrolyzed water (EW) on to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free accessible chlorine (FAC) and achieved better than 6-log reductions in 2 min. Decrease EW values have been examined as antimicrobial interventions for contemporary meat (beef carcasses), processed meats (frankfurters), and meals contact surfaces (slicing blades). Little or no discount relative to controls was noticed when generic E. coli-inoculated beef carcasses or L. monocytogenes-inoculated frankfurters have been showered with EW. Spray utility of EW (25 and 250-ppm FAC) onto L. monocytogenes-inoculated slicing blades confirmed that better reductions have been obtained with ‘clear’ (Three.6 and 5.7-log discount) vs. ‘soiled’ (zero.6 and three.Three-log discount) slicing blades, respectively. Trials with L. monocytogenes-inoculated protein-EW options demonstrated that protein content material as little as zero.1% is able to eliminating FAC, lowering antimicrobial exercise towards L. monocytogenes. EW seems higher positioned as a floor sanitizer with minimal natural materials that may in any other case act as an efficient lowering agent to the oxidizing resolution rendering it ineffective.


Listeria; biofilm; electrolyzed water; hypochlorous acid; sanitation


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