Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs

文献类型： 外文期刊

第一作者： Li, Baoming

作者： Li, Baoming;Wang, Chaoyuan;Ji, Yingying;Cao, Wei;Ma, Qijun;Wang, Shuhua

作者机构：

关键词： electrolyzed oxidizing water;chlorine;Salmonella;inactivation;egg washing

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.713； 五年影响因子：1.637 ）

ISSN： 2194-5764

年卷期： 2009 年 5 卷 3 期

页码：

收录情况： SCI

摘要： The risk of a salmonellosis outbreak from consuming contaminated eggs is a societal and governmental concern. The bactericidal efficiency of electrolyzed oxidizing (EO) water for inactivation of salmonella and artificially inoculated shell eggs were evaluated in this study. The effects of available chlorine concentration (ACC, 0.1-2.0 mg/l) and pH value (2.3, 3.5, 4.6, 5.7 and 6.5) on the bactericidal activity of EO water were investigated by using pure cultures (7.0-8.0 log10 CFU/ml) of Salmonella pullorum and Salmonella enteritidis strains. EO water was effective for inactivation of both pathogens. The bactericidal activity increased with increasing the ACC of EO water. The bacteria were completely inactivated when the ACC of EO water was higher than 1.0 mg/l. At a sufficient ACC (greater than 3.0 mg/l), the bactericidal activity of EO water was independent of its pH value. A 100% inactivation (reduction of 6.7 log10 CFU/g) of both pathogens on the surface of shell eggs was achieved at an ACC of 20 mg/l except for the treatment of EO water spraying. Shell eggs soaked in alkaline electrolyzed water followed by soaked in EO water was more effective to reduce the viable counts of both pathogens compared to EO water used alone. No survival of both pathogens was detected in EO water after washing treatment. Results indicated that EO water is a promising and powerful disinfectant agent for shell eggs washing processing.

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