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Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa).
J Food Sci. 2007 Nov; 72(9):M397-406.JF

Abstract

Antibacterial activity of electrolyzed oxidizing (EO) water prepared from 0.05% or 0.10% (w/v) sodium chloride (NaCl) solutions against indigenous bacteria associated with fresh strawberries (Fragaria x ananassa) was evaluated. The efficacy of EO water and sodium hypochlorite (NaOCl) solution in eliminating and controlling the growth of Listeria monocytogenes and Escherichia coli O157:H7 inoculated onto strawberries stored at 4 +/- 1 degrees C up to 15 d was investigated at exposure time of 1, 5, or 10 min. Posttreatment neutralization of fruit surfaces was also determined. More than 2 log(10) CFU/g reductions of aerobic mesophiles were obtained in fruits washed for 10 or 15 min in EO water prepared from 0.10% (w/v) NaCl solution. Bactericidal activity of the disinfectants against L. monocytogenes and E. coli O157:H7 was not affected by posttreatment neutralization, and increasing exposure time did not significantly increase the antibacterial efficacy against both pathogens. While washing fruit surfaces with distilled water resulted in 1.90 and 1.27 log(10) CFU/mL of rinse fluid reduction of L. monocytogenes and E. coli O157:H7, respectively, >/= 2.60 log(10) CFU/mL of rinse fluid reduction of L. monocytogenes and up to 2.35 and 3.12 log(10) CFU/mL of rinse fluid reduction of E. coli O157:H7 were observed on fruit surfaces washed with EO water and NaOCl solution, respectively. Listeria monocytogenes and E. coli O157:H7 populations decreased over storage regardless of prior treatment. However, EO water and aqueous NaOCl did not show higher antimicrobial potential than water treatment during refrigeration storage.

Authors+Show Affiliations

Udompijitkul P
Dept. of Food Science and Technology, 100 Wiegand Hall, Oregon State Univ., Corvallis, OR 97331-6602, USA.
Daeschel MA
No affiliation info available
Zhao Y
No affiliation info available

MeSH

Analysis of VarianceColony Count, MicrobialDisinfectantsDisinfectionDose-Response Relationship, DrugElectrochemistryEscherichia coli O157Food HandlingFood MicrobiologyFragariaHydrogen-Ion ConcentrationListeria monocytogenesOxidation-ReductionReactive Oxygen SpeciesRefrigerationSodium ChlorideSodium HypochloriteTime FactorsTreatment OutcomeWater

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

18034734

Citation

Udompijitkul, P, et al. "Antimicrobial Effect of Electrolyzed Oxidizing Water Against Escherichia Coli O157:H7 and Listeria Monocytogenes On Fresh Strawberries (Fragaria X Ananassa)." Journal of Food Science, vol. 72, no. 9, 2007, pp. M397-406.
Udompijitkul P, Daeschel MA, Zhao Y. Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa). J Food Sci. 2007;72(9):M397-406.
Udompijitkul, P., Daeschel, M. A., & Zhao, Y. (2007). Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa). Journal of Food Science, 72(9), M397-406.
Udompijitkul P, Daeschel MA, Zhao Y. Antimicrobial Effect of Electrolyzed Oxidizing Water Against Escherichia Coli O157:H7 and Listeria Monocytogenes On Fresh Strawberries (Fragaria X Ananassa). J Food Sci. 2007;72(9):M397-406. PubMed PMID: 18034734.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa). AU - Udompijitkul,P, AU - Daeschel,M A, AU - Zhao,Y, PY - 2007/11/24/pubmed PY - 2008/3/25/medline PY - 2007/11/24/entrez SP - M397 EP - 406 JF - Journal of food science JO - J Food Sci VL - 72 IS - 9 N2 - Antibacterial activity of electrolyzed oxidizing (EO) water prepared from 0.05% or 0.10% (w/v) sodium chloride (NaCl) solutions against indigenous bacteria associated with fresh strawberries (Fragaria x ananassa) was evaluated. The efficacy of EO water and sodium hypochlorite (NaOCl) solution in eliminating and controlling the growth of Listeria monocytogenes and Escherichia coli O157:H7 inoculated onto strawberries stored at 4 +/- 1 degrees C up to 15 d was investigated at exposure time of 1, 5, or 10 min. Posttreatment neutralization of fruit surfaces was also determined. More than 2 log(10) CFU/g reductions of aerobic mesophiles were obtained in fruits washed for 10 or 15 min in EO water prepared from 0.10% (w/v) NaCl solution. Bactericidal activity of the disinfectants against L. monocytogenes and E. coli O157:H7 was not affected by posttreatment neutralization, and increasing exposure time did not significantly increase the antibacterial efficacy against both pathogens. While washing fruit surfaces with distilled water resulted in 1.90 and 1.27 log(10) CFU/mL of rinse fluid reduction of L. monocytogenes and E. coli O157:H7, respectively, >/= 2.60 log(10) CFU/mL of rinse fluid reduction of L. monocytogenes and up to 2.35 and 3.12 log(10) CFU/mL of rinse fluid reduction of E. coli O157:H7 were observed on fruit surfaces washed with EO water and NaOCl solution, respectively. Listeria monocytogenes and E. coli O157:H7 populations decreased over storage regardless of prior treatment. However, EO water and aqueous NaOCl did not show higher antimicrobial potential than water treatment during refrigeration storage. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18034734/Antimicrobial_effect_of_electrolyzed_oxidizing_water_against_Escherichia_coli_O157:H7_and_Listeria_monocytogenes_on_fresh_strawberries__Fragaria_x_ananassa__ DB - PRIME DP - Unbound Medicine ER -