Operating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli o157:H7

Food Control

Volumn 29, Issue 1, 2013, Pages 42-48

  Gómez López, Vicente M ^a   Gobet, Jean ^b   Selma, María V ^a   Gil, María I ^a   Allende, Ana ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b Adamant Technologies SA   (Switzerland)

Author keywords

Boron doped diamond; Electrode doping level; Electrolyzed water; Escherichia coli O157:H7; Flow rate; Organic matter

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA;

EID: 84863007425     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.05.052     Document Type: Article

References (25)

1. Allende A., Selma M.V., López-Gálvez F., Villaescusa R., Gil M.I. Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce. Postharvest Biology and Technology 2008, 49:155-163.
2. APHA (American Public Health Association) Standard methods for the examination of water and wastewater 1998, American Public Health Association, Washington DC. 20th ed.
3. Geeraerd A.H., Valdramidis V.P., Van Impe J.F. GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. International Journal of Food Microbiology 2005, 102:95-105.
4. Geeraerd A.H., Valdramidis V.P., Van Impe J.F. Erratum to GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. International Journal of Food Microbiology 2006, 110:297.
5. Ghernaout D., Naceour M.W., Aouabed A. On the dependence of chlorine by-products generated species formation of the electrode material and applied charge during electrochemical water treatment. Desalination 2011, 270:9-22.
6. Gil M.I., Selma M.V., López-Gálvez F., Allende A. Fresh-cut product sanitation and wash water disinfection: Problems and solutions. International Journal of Food Microbiology 2009, 134:37-45.
7. Gómez-López V.M., Devlieghere F., Ragaert P., Chen L., Ryckeboer J., Debevere J. Reduction of microbial load and sensory evaluation of minimally processed vegetables treated with chlorine dioxide and electrolysed water. Italian Journal of Food Science 2008, 20:321-332.
8. Gusmão I.C.C.P., Moraes P.B., Bidoia E.D. Studies on the electrochemical disinfection of water containing Escherichia coli using a dimensionally stable anode. Brazilian Archives of Biology and Technology 2010, 53:1235-1244.
9. Issa-Zacharia A., Kamitani Y., Miwa N., Muhimbula H., Iwasaki K. Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food Control 2011, 22:601-607.
10. Jeong J., Kim C., Yoon J. The effect of electrode material on the generation of oxidants and microbial inactivation in the electrochemical disinfection process. Water Research 2009, 43:895-901.
11. Kapałka A., Fóti G., Comninellis C. Kinetic modeling of the electrochemical mineralization of organic pollutants for wastewater treatment. Journal of Applied Electrochemistry 2008, 38:7-16.
12. Kapalka A., Joss L., Anglada A., Comninellis C., Udert K.M. Direct and mediated electrochemical oxidation of ammonia on boron-doped diamond electrode. Electrochemistry Communications 2010, 12:1714-1717.
13. Kim C., Hung Y.-C., Brackett R.E. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. International Journal of Food Microbiology 2000, 61:199-207.
14. Len S.-Y., Hung Y.-C., Erickson M., Kim C. Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influences by amperage and pH. Journal of Food Protection 2000, 63:1534-1537.
15. 4 electrolyte using boron-doped diamond anode. Electrochimica Acta 2010, 56:448-453.
16. López-Gálvez F., Gil M.I., Truchado P., Selma M.V., Allende A. Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite. Food Microbiology 2010, 27:199-204.
17. López-Gálvez F., Posada-Izquierdo G.D., Selma M.V., Pérez-Rodríguez F., Gobet J., Gil M.I., et al. Electrochemical treatment of fresh-cut produce process water using boron-doped diamond electrodes: efficacy for inactivation of Escherichia coli O157:H7 and reduction of chemical oxygen demand. Food Microbiology 2012, 30:146-156.
18. Luo Y. Fresh-cut produce wash water reuse affects water quality and packaged product quality and microbial growth in Romaine lettuce. HortScience 2007, 42:1413-1419.
19. Luo Y., Nou X., Yang Y., Alleger I., Turner E., Feng H., et al. Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross-contamination during fresh-cut produce wash. Journal of Food Protection 2011, 74:352-358.
20. Martínez-Huitle C.A., Brillas E. Electrochemical alternatives for drinking water disinfection. Angewandte Chemie International Edition in English 2008, 47:1998-2005.
21. Ölmez H., Kretzschmar U. Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. LWT Food Science and Technology 2009, 42:686-693.
22. Oomori T., Oka T., Inuta T., Arata Y. The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials. Analytical Sciences 2000, 16:465-469.
23. Panizza M., Cerisola G. Direct and mediated anodic oxidation of organic pollutants. Chemical Reviews 2009, 109:6541-6569.
24. Parish M.E., Beuchat L.R., Suslow T.V., Harris L.J., Garrett E.H., Farber J.N., et al. Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety 2003, 2:161-173.
25. Polcaro A.M., Vacca A., Mascia M., Palmas S., Rodiguez J. Electrochemical treatment of waters with BDD anodes: kinetics of the reactions involving chlorides. Journal of Applied Electrochemistry 2009, 39:2083-2092.