Premium
Synergistic Effect of Electrolyzed Water and Citric Acid Against Bacillus Cereus Cells and Spores on Cereal Grains
Author(s) -
Park Young Bae,
Guo Jin Yong,
Rahman S.M.E.,
Ahn Juhee,
Oh DeogHwan
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01139.x
Subject(s) - bacillus cereus , spore , cereus , citric acid , food science , chemistry , inoculation , sodium , biology , microbiology and biotechnology , horticulture , bacteria , genetics , organic chemistry
The effects of acidic electrolyzed water (AcEW), alkaline electrolyzed water (AlEW), 100 ppm sodium hypochlorite (NaClO), and 1% citric acid (CA) alone, and combinations of AcEW with 1% CA (AcEW + CA) and AlEW with 1% CA (AlEW + CA) against Bacillus cereus vegetative cells and spores was evaluated as a function of temperature (25, 30, 40, 50, or 60 °C) and dipping time (3 or 6 h). A 3‐strain cocktail of Bacillus cereus cells or spores of approximately 10 7 CFU/g was inoculated in various cereal grains (brown rice, Job's tear rice, glutinous rice, and barley rice). B . cereus vegetative cells and spores were more rapidly inactivated at 40 °C than at 25 °C. Regardless of the dipping time, all treatments reduced the numbers of B . cereus vegetative cells and spore by more than 1 log CFU/g, except the deionized water (DIW), which showed approximately 0.7 log reduction. The reductions of B . cereus cells increased with increasing dipping temperature (25 to 60 °C). B . cereus vegetative cells were much more sensitive to the combined treatments than spores. The effectiveness of the combined electrolyzed water (EW) and 1% CA was considerable in inhibiting B . cereus on cereal grains. The application of combined EW and CA for controlling B . cereus cells and spores on cereal grains has not been previously reported. Therefore, the synergistic effect of EW and CA may provide a valuable insight on reducing foodborne pathogens on fruits, vegetables, and cereal grains.