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‘ turbines are available within the meals trade 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 larger 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 software of EW (25 and 250-ppm FAC) onto L. monocytogenes-inoculated slicing blades confirmed that larger 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 in opposition to 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 answer rendering it ineffective.


Listeria; biofilm; electrolyzed water; hypochlorous acid; sanitation


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