Disinfection effect of adding slightly acidic electrolyzed water to artificial seawater under the condition of static hybrid

Chunfang Wang, Xiaoling Huang, Shuo Wang, Yong Yu, Songming Zhu, Zhangying Ye

Abstract


Mixed solution of slightly acidic electrolyzed water (SAEW) and artificial seawater was used to investigate the disinfection potential of SAEW in artificial seawater. Inoculated Vibrio parahaemolyticus (suspended in 3% sodium chloride alkaline peptone water and 0.85% sodium chloride water, respectively) was subjected to different mixed-SAEW and SAEW immersion treatments (5-20 mg/L available chlorine concentration (ACC)). In the presence of organic matter, 4.07 logCFU/mL significant reduction (p<0.05) was achieved after treating with 20 mg/L mixed-SAEW for 15 min. There was 5.13 logCFU/mL reduction after treating with 15 mg/L SAEW for 15 min. For V. parahaemolyticus suspended in 0.85% sodium chloride solution, it was undetected after 30 s SAEW treatment (5 mg/L ACC) or 120 s mixed-SAEW treatment (10 mg/L ACC). At a ratio of SAEW and artificial seawater at 1:15 (V/V), SAEW could inactivate V. parahaemolyticus to undetectable level in artificial seawater in one minute, which was comparable with UV treatment of 10 W. The results indicated high sanitization potential of SAEW against V. parahaemolyticus in aquaculture seawater.
Keywords: slightly acidic electrolyzed water, disinfection, inactivation, Vibrio parahaemolyticus, artificial seawater, ultraviolet
DOI: 10.25165/j.ijabe.20201302.4194

Citation: Wang C F, Huang X L, Wang S, Yu Y, Zhu S M, Ye Z Y. Disinfection effect of adding slightly acidic electrolyzed water to artificial seawater under the condition of static hybrid. Int J Agric & Biol Eng, 2020; 13(2): 218–222.

Keywords


slightly acidic electrolyzed water, disinfection, inactivation, Vibrio parahaemolyticus, artificial seawater, ultraviolet

Full Text:

PDF

References


FAO. The State of the World Fisheries and Aquaculture. in: Tech. Rep., Food and Agriculture Organization of the United Nations, Rome, 2018; pp.2–7.

Sani N A, Ariyawansa S, Babji A S, Hashim J K. The risk assessment of Vibrio parahaemolyticus in cooked black tiger shrimp (Penaeus monodon) in Malaysia. Food Control, 2013; 31(2): 546–552.

Daniels N A, MacKinnon L, Bishop R, Altekruse S, Ray B, Hammond R M. Vibrio parahaemolyticus infections in the United States 1973–1998. J Infect Dis, 2000; 181(5): 1661–1666.

Park S Y, Ha S D. Reduction of Escherichia coli and Vibrio parahaemolyticus counts on freshly sliced shad (Konosirus punctatus) by combined treatment of slightly acidic electrolyzed water and ultrasound using response surface methodology. Food Bioprocess Tech, 2015; 8(8): 1762–1770.

Torlak E. Inactivation of Alicyclobacillus acidoterrestris spores in aqueous suspension and on apples by neutral electrolyzed water. Int J Food Microbiol, 2014; 185: 69–72.

Koide S, Takeda J, Shi J, Shono H, Atungulu G G. Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage. Food Control, 2009; 20(3): 294–297.

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(3-4): 601–607.

Izumi H. Electrolyzed water as a disinfectant for fresh-cut vegetables. J Food Sci, 1999; 64(3): 536–539.

Quan Y, Choi K D, Chung D, Shin I S. Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus. Int J Food Microbiol, 2010; 136(3): 255–260.

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. J Biosci Bioeng, 2010; 110(3): 308–313.

Kim H J, Tango C N, Chelliah R, Oh D H. Sanitization efficacy of slightly acidic electrolyzed water against pure cultures of Escherichia coli, Salmonella enterica, Typhimurium, Staphylococcus aureus and Bacillus cereus spores, in comparison with different water hardness. Sci REP-UK, 2019; 9(1): 43–48.

Ye Z, Wang S, Gao W, Nan S, Zhu S, He H, et al. Inactivation mechanism and apoptotic-like changes in Aeromonas hydrophila induced by slightly acidic electrolyzed water in freshwater. Transactions of the ASABE, 2018; 61(1): 305–314.

Mansur A R, Wang J, Park M S, Oh D H. Growth model of Escherichia coli O157:H7 at various storage temperatures on Kale treated by thermosonication combined with slightly acidic electrolyzed water. J Food Protect, 2014; 77(1): 23–31.

Hao J X, Qiu S, Li H Y, Chen T P, Liu H J, Li L T. Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli. Int J Food Microbiol, 2012; 155(3): 99–104.

Guentzel,J L, Liang L K, Callan M A, Emmons S A, Dunham V L. Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiol, 2008; 25(1): 36–41.

Kasai H, Kawana K, Labaiden M, Namba K, Yoshimizu M. Elimination of Escherichia coli from oysters using electrolyzed seawater. Aquaculture, 2011; 319(3-4): 315–318.

Jorquera M A, Valencia G, Eguchi M, Katayose M, Riquelme C. Disinfection of seawater for hatchery aquaculture systems using electrolytic water treatment. Aquaculture, 2002; 207(3-4): 213–22.

Katayose M., Yoshida K, Achiwa N, Eguchi M. Safety of electrolyzed seawater for use in aquaculture. Aquaculture, 2007; 264(1-4): 119–129.

Wang J J, Sun W S, Jin M T, Liu H Q, Zhang W, Sun X H, et al. Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment. Int J Food Microbiol, 2014; 179: 50–56.

Berges J A, Franklin D J, Harrison P J. Evolution of an artificial seawater medium Improvements in enriched seawater, artificial water over the last two decades. J Phycol, 2001; 37(6): 1138–1145.

Huang Y R, Hung Y C, Hsu S Y, Huang Y W, Hwang D F. Application of electrolyzed water in the food industry. Food Control, 2008; 19(4): 329–345.

Waters B W, Hung Y. The effect of pH and chloride concentration on the stability and antimicrobial activity of chlorine-based sanitizers. J Food Sci, 2014; 79(4): 622–627.

Rahman S M E, Ding T, Oh D H. Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach. Food Control, 2010; 21(10): 1383–1387.

McPherson L L. Understanding ORP's in the disinfection process. Water Eng. Manag, 1993; 140(11): 29–31.

Jadeja R, Hung Y C, Bosilevac J M. Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water. Food Control, 2013; 30(2): 580–584.

Oomori T, Oka T, Inuta T, Arata Y. The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials. Anal Sci, 2000; 16(4): 365–369.




Copyright (c) 2020

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

2023-2026 Copyright IJABE Editing and Publishing Office