Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets

Food Control

Volumn 79, Issue , 2017, Pages 380-385

  Liao, Xinyu ^a,b   Xuan, Xiaoting ^c   Li, Jiao ^a,b   Suo, Yuanjie ^a,b   Liu, Donghong ^a,b   Ye, Xingqian ^a,b   Chen, Shiguo ^a,b   Ding, Tian ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

^c Ningbo Academy of Agricultural Sciences   (China)

Author keywords

Escherichia coli; Inactivation mechanism; Slightly acidic electrolyzed water; Staphylococcus aureus; Sublethal injury

Indexed keywords

EID: 85018501169     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.03.050     Document Type: Article

References (43)

1. Al-Holy, M.A., Rasco, B.A., The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces. Food Control 54 (2015), 317–321.
2. Barer, M.R., Harwood, C.R., Bacterial viability and culturability. Advances in Microbial Physiology 41:41 (1999), 93–137.
3. Bi, X., Wang, Y., Zhao, F., Sun, Z., Hu, X., Liao, X., Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide. Food Control 50 (2015), 705–713.
4. Cui, Y., Zhao, Y., Tian, Y., Zhang, W., Lu, X., Jiang, X., The molecular mechanism of action of bactericidal gold nanoparticles on Escherichia coli. Biomaterials 33:7 (2012), 2327–2333.
5. Diaz, M., Herrero, M., Garcia, L.A., Quiros, C., Application of flow cytometry to industrial microbial bioprocesses. Biochemical Engineering Journal 48:3 (2010), 385–407.
6. Ding, T., Ge, Z., Shi, J., Xu, Y., Jones, C.L., Liu, D., Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits. LWT-Food Science and Technology 60:22 (2015), 1195–1199.
7. Ding, T., Xuan, X., Li, J., Chen, S., Liu, D., Ye, X., et al. Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture. Food Control 60 (2016), 505–510.
8. Fukuzaki, S., Mechanisms of actions of sodium hypochlorite in cleaning and disinfection processes. Biocontrol Science 11:4 (2006), 147–157.
9. Garcia, D., Gomez, N., Manas, P., Condon, S., Raso, J., Pagan, R., Occurrence of sublethal injury after pulsed electric fields depending on the micro-organism, the treatment medium ph and the intensity of the treatment investigated. Journal of Applied Microbiology 99:1 (2005), 94–104.
10. Hao, J., Liu, H., Liu, R., Dalai, W., Zhao, R., Chen, T., et al. Efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro. Journal of Food Safety 31:1 (2011), 28–34.
11. Hewitt, C.J., Boon, L.A., McFarlane, C.M., Nienow, A.W., The use of flow cytometry to study the impact of fluid mechanical stress on Escherichia coli W3110 during continuous cultivation in an agitated bioreactor. Biotechnology and Bioengineering 59:5 (1998), 612–620.
12. 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 22:3–4 (2011), 601–607.
13. Issa-Zacharia, A., Kamitani, Y., Morita, K., Iwasaki, K., Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers. Food Control 21:5 (2010), 740–745.
14. Issa-Zacharia, A., Kamitani, Y., Tiisekwa, A., Morita, K., Iwasaki, K., In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water. Journal of Bioscience and Bioengineering 110:3 (2010), 308–313.
15. Koide, S., Shitanda, D., Note, M., Cao, W., Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot. Food Control 22:3–4 (2011), 452–456.
16. Koide, S., Takeda, J., Shi, J., Shono, H., Atungulu, G.G., Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage. Food Control 20:3 (2009), 294–297.
17. Konings, W.N., Albers, S.V., Koning, S., Driessen, A., The cell membrane plays a crucial role in survival of bacteria and archaea in extreme environments. Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology 81:1–4 (2002), 61–72.
18. Kumar, G.D., Williams, R.C., Sumner, S.S., Eifert, J.D., Effect of ozone and ultraviolet light on Listeria monocytogenes populations in fresh and spent chill brines. Food Control 59 (2016), 172–177.
19. Li, J., Ahn, J., Liu, D., Chen, S., Ye, X., Ding, T., Evaluation of ultrasound-induced damage to Escherichia coli and Staphylococcus aureus by flow cytometry and transmission electron microscopy. Applied and Environmental Microbiology 82:6 (2016), 1828–1837.
20. Liao, X., Liu, D., Xiang, Q., Ahn, J., Chen, S., Ye, X., et al. Inactivation mechanisms of non-thermal plasma on microbes: A review. Food Control 75 (2017), 83–91.
21. Liao, X., Xiang, Q., Liu, D., Chen, S., Ye, X., Tian, D., Lethal and sublethal effect of a dielectric barrier discharge atmospheric cold plasma (DBD-ACP) on Staphylococcus aureus. Journal of Food Protection, 2017 (in press).
22. 2 and mild heat processing on natural microorganisms in apple juice. International Journal of Food Microbiology 137:1 (2010), 81–87.
23. Li, J., Ding, T., Liao, X., Chen, S., Ye, X., Liu, D., Synergetic effects of ultrasound and slightly acidic electrolyzed water against Staphylococcus aureus evaluated by flow cytometry and electron microscopy. Ultrasonics Sonochemistry, 2017 (in press).
24. Li, H., Xu, Z., Zhao, F., Wang, Y., Liao, X., Synergetic effects of high-pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus. Innovative Food Science & Emerging Technologies 33 (2016), 180–186.
25. Manas, P., Pagan, R., Microbial inactivation by new technologies of food preservation. Journal of Applied Microbiology 98:6 (2005), 1387–1399.
26. Osaili, T.M., Al-Nabulsi, A., Inactivation of stressed Escherichia coli O157:H7 in tahini (sesame seeds paste) by gamma irradiation. Food Control 69 (2016), 221–226.
27. Quan, Y., Choi, K., Chung, D., Shin, I., Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticusus. International Journal of Food Microbiology 136:3 (2010), 255–260.
28. Saldana, G., Puertolas, E., Lopez, N., Garcia, D., Alvarez, I., Raso, J., Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7. Innovative Food Science & Emerging Technologies 10:2 (2009), 160–165.
29. Smet, C., Noriega, E., Rosier, F., Walsh, J.L., Valdramidis, V.P., Van Impe, J.F., Impact of food model (micro)structure on the microbial inactivation efficacy of cold atmospheric plasma. International Journal of Food Microbiology 240:SI (2017), 47–56.
30. Stan, S.D., Daeschel, M.A., 5,5-Dimethyl-2-pyrrolidone-N-oxyl formation in electron spin resonance studies of electrolyzed NaCl solution using 5,5-dimethyl-1-pyrroline-N-oxide as a spin trapping agent. Journal of Agricultural and Food Chemistry 53:12 (2005), 4906–4910.
31. Stan, S.D., Woods, J.S., Daeschel, M.A., Investigation of the presence of OH radicals in electrolyzed NaCl solution by electron spin resonance spectroscopy. Journal of Agricultural and Food Chemistry 53:12 (2005), 4901–4905.
32. Sunny-Roberts, E.O., Knorr, D., Evaluation of the response of Lactobacillus rhamnosus VTT E-97800 to sucrose-induced osmotic stress. Food Microbiology 25:1 (2008), 183–189.
33. Suzuki, T., Itakura, J., Watanabe, M., Ohta, M., Sato, Y., Yamaya, Y., Inactivation of Staphylococcal enterotoxin-A with an electrolyzed anodic solution. Journal of Agricultural and Food Chemistry 50:1 (2002), 230–234.
34. Xiong, K., Liu, H., Liu, R., Li, L., Differences in fungicidal efficiency against Aspergillus flavus for neutralized and acidic electrolyzed oxidizing waters. International Journal of Food Microbiology 137:1 (2010), 67–75.
35. Xuan, X., Ding, T., Li, J., Ahn, J., Zhao, Y., Chen, S., et al. Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment. Food Control 71 (2017), 17–25.
36. Xuan, X.T., Fan, Y.F., Ling, J.G., Hu, Y.Q., Liu, D.H., Chen, S.G., et al. Preservation of squid by slightly acidic electrolyzed water ice. Food Control 73:Part B (2017), 1483–1489.
37. Xu, J., Zhou, F., Ji, B.P., Pei, R.S., Xu, N., The antibacterial mechanism of carvacrol and thymol against Escherichia coli. Letters in Applied Microbiology 47:3 (2008), 174–179.
38. Zeng, X., Han, Z., Zi, Z., Effects of pulsed electric field treatments on quality of peanut oil. Food Control 21:5 (2010), 611–614.
39. Zeng, X., Tang, W., Ye, G., Ouyang, T., Tian, L., Ni, Y., et al. Studies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus. Journal of Food Science 75:5 (2010), M253–M260.
40. Zhao, W., Yang, R., Shen, X., Zhang, S., Chen, X., Lethal and sublethal injury and kinetics of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk by pulsed electric fields. Food Control 32:1 (2013), 6–12.
41. Zhao, W., Yang, R., Zhang, H.Q., Zhang, W., Hua, X., Tang, Y., Quantitative and real time detection of pulsed electric field induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques. Food Control 22:3–4 (2011), 566–573.
42. Zhao, L., Zhang, Y., Yang, H., Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coliATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons. Food Control 73 (2017), 889–899.
43. Zhu, C., Chen, Z., Yu, G., Fungicidal mechanism of chlorine dioxide on Saccharomyces cerevisiae. Annals of Microbiology 63:2 (2013), 495–502.