Comparison of Inactivation Effect of Slightly Acidic Electrolyzed Water and Sodium Hypochlorite on Bacillus cereus Spores

The efficacy of slightly acidic electrolyzed water (SAEW, 20 mg/l of available chlorine) and sodium hypochlorite solution (NaClO, 120 mg/l of available chlorine) used as potential sanitizers for fresh-cut cucumbers was evaluated. SAEW with a near-neutral pH value (5.0 to 6.5) and lower available chlorine concentration (ACC) had an equivalent or higher efficiency to reduce microbial counts on the cucumbers compared to NaClO solution. A 5-minute treatment of SAEW and NaClO solution significantly reduced the indigenous aerobic bacteria on cucumbers by 1.62 and 1.51 log10 CFU/g, and molds and yeasts by 1.35 and 1.12 log10 CFU/g, respectively (P < 0.05). The reduction of microbial counts on cucumbers by tap water was markedly less than that by SAEW and NaClO solution (P < 0.05). Results indicate that SAEW provides an alternative technique for sanitization of fresh-cut vegetables with environmentally friendly broad spectrum microbial decontamination.

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Inactivation Effect of Surface Microdischarge Plasma on Bacillus cereus

IEEE Transactions on Plasma Science ◽

10.1109/tps.2014.2329914 ◽

2014 ◽

Vol 42 (8) ◽

pp. 2042-2048 ◽

Cited By ~ 2

Author(s):

Wen-Long Liao ◽

Xing-Min Shi ◽

Qi Liu ◽

Guan-Jun Zhang ◽

Ping Li ◽

...

Keyword(s):

Bacillus Cereus ◽

Inactivation Effect ◽

Effect Of Surface

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Modeling of Bacillus cereus Growth in Brown Rice Submitted to a Combination of Ultrasonication and Slightly Acidic Electrolyzed Water Treatment

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-272 ◽

2014 ◽

Vol 77 (12) ◽

pp. 2043-2053 ◽

Cited By ~ 11

Author(s):

CHARLES NKUFI TANGO ◽

JUN WANG ◽

DEOG HWAN OH

Keyword(s):

Growth Rate ◽

Bacillus Cereus ◽

Growth Kinetics ◽

Standard Error ◽

Brown Rice ◽

Lag Time ◽

Treatment Temperature ◽

Coefficient Of Determination ◽

Growth Data ◽

Electrolyzed Water

The combined effects of ultrasonication and slight acidic electrolyzed water were investigated to improve the microbial safety of brown rice against Bacillus cereus infection and to evaluate the growth kinetics of these bacteria during storage of untreated and treated rice at various temperatures (5, 10, 15, 20, 25, 30, and 35°C). The results indicate that this combination treatment was bactericidal against B. cereus, resulting in an approximately 3.29-log reduction. Although B. cereus can be efficiently reduced by treatment, temperature abuse during storage can allow B. cereus to recover and grow. A primary growth model (Baranyi and Roberts equation) was fitted to the raw growth data from untreated (control) and treated samples to estimate growth rate, lag time, and maximum population density, with a low standard error of the residuals (≤0.140) and high adjusted coefficient of determination (>0.990). The growth curves obtained from the Baranyi and Roberts model indicated that B. cereus grew more slowly on treated brown rice than on untreated brown rice. Secondary models predicting the square root of the maximum growth rate and the natural logarithm of the lag time as a function of temperature were satisfactory (bias factor = 0.993 to 1.013; accuracy factor = 1.290 to 1.352; standard error of prediction = 18.828 to 36.615%). Inactivation results and the model developed and validated in this study provided reliable and valuable growth kinetics information for quantitative microbiological risk assessment studies of B. cereus on brown rice.

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Predictive Modeling of Bacillus cereus on Carrot Treated with Slightly Acidic Electrolyzed Water and Ultrasonication at Various Storage Temperatures

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2014.43.8.1296 ◽

2014 ◽

Vol 43 (8) ◽

pp. 1296-1303 ◽

Cited By ~ 1

Author(s):

Seon-Young Kim ◽

Deog-Hwan Oh

Keyword(s):

Bacillus Cereus ◽

Predictive Modeling ◽

Electrolyzed Water ◽

Storage Temperatures

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Effect of Electrolyzed Water on the Disinfection of Bacillus cereus Biofilms: The Mechanism of Enhanced Resistance of Sessile Cells in the Biofilm Matrix

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-450 ◽

2018 ◽

Vol 81 (5) ◽

pp. 860-869 ◽

Cited By ~ 7

Author(s):

MOHAMMAD SHAKHAWAT HUSSAIN ◽

MINYEONG KWON ◽

CHARLES NKUFI TANGO ◽

DEOG HWAN OH

Keyword(s):

Bacillus Cereus ◽

Extracellular Polymeric Substances ◽

Hypochlorous Acid ◽

Electrolyzed Water ◽

Oxidation Reduction ◽

Oxidation Reduction Potential ◽

Chlorine Ions ◽

Potential Use ◽

Insight Into ◽

Dispersal Activity

ABSTRACT This study examined the disinfection efficacy and mechanism of electrolyzed water (EW) on Bacillus cereus biofilms. B. cereus strains, ATCC 14579 and Korean Collection for Type Cultures (KCTC) 13153 biofilms, were formed on stainless steel (SS) and plastic slide (PS) coupons. Mature biofilms were treated with slightly acidic EW (SAEW), acidic EW (AEW), and basic EW (BEW). SAEW (available chlorine concentration, 25 ± 1.31 mg L−1; pH 5.71 ± 0.16; and oxidation reduction potential, 818 to 855 mV) reduced ATCC 14579 biofilms on plastic slides to below the detection limit within 30 s. However, biofilms on SS coupons showed a higher resistance to the SAEW treatment. When the disinfection activities of three types of EW on biofilms were compared, AEW showed a higher bactericidal activity, followed by SAEW and BEW. In contrast, BEW showed a significantly (P < 0.05) higher biofilm dispersal activity than AEW and SAEW. SAEW disinfection of the B. cereus biofilms was due to the disruption of the B. cereus plasma membrane. The higher resistance of biofilms formed on the SS coupon might be due to the higher number of attached cells and extracellular polymeric substances formation that reacts with the active chlorine ions, such as hypochlorous acid and hypochlorite ion of SAEW, which decreased the disinfection efficacy of SAEW. This study showed that the EW treatment effectively disinfected B. cereus biofilms, providing insight into the potential use of EW in the food processing industry to control the biofilm formation of B. cereus.

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