Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food


https://doi.org/10.4081/ijfs.2021.9988
Vol. 10 No. 3 (2021)
Submitted: 22 July 2021
Accepted: 21 September 2021
Published: 4 October 2021
Alkaline electrolyzed water, Bacterial inactivation, Food, Surfaces, Foodborne pathogens
Abstract Views: 968
PDF: 338
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Authors

  • Federico Tomasello
    federico.tomasello4@unibo.it
    Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Marta Pollesel Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Elisabetta Mondo Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Federica Savini Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Raffaele Scarpellini Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Federica Giacometti Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Luna Lorito Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Marco Tassinari Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Sean Cuomo Arredo inox S.r.l., Crotone, Italy.
  • Silvia Piva Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.
  • Andrea Serraino Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell’Emilia (BO), Italy.

Alkaline electrolyzed water (REW) is known for its cleaning action. The aim of this work was to assess REW effectiveness in reducing microbial load on surfaces intended for contact with food. Stainlesssteel surfaces were experimentally contaminated, bacterial inactivation was tested before and after treatment with REW. Treatment with REW was operated spraying it on the contaminated plates until drying. Tests were conducted for Salmonella spp., Listeria spp., Staphylococcus aureus and Escherichia coli. The treatment revealed different degrees of sanitizing activity of REW on different bacterial species, with higher efficacy on E. coli and Salmonella spp. than S. aureus, Listeria spp.. Statistical analysis revealed a significant microbial load reduction (p<0.01) after treatment with REW, suggesting that it has a good disinfectant activity which, along with its easy and safe use, makes it a good alternative to many other more widely used disinfectants.


1.
Tomasello F, Pollesel M, Mondo E, Savini F, Scarpellini R, Giacometti F, Lorito L, Tassinari M, Cuomo S, Piva S, Serraino A. Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food. Ital J Food Safety [Internet]. 2021 Oct. 4 [cited 2024 May 8];10(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/9988

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