Open AccessEffectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food
Author(s) -
Federico Tomasello,
Marta Pollesel,
Elisabetta Mondo,
Federica Savini,
Raffaele Scarpellini,
Federica Giacometti,
Luna Lorito,
Marco Tassinari,
Sean Alberto Cuomo,
Silvia Piva,
Andrea Serraino
Publication year - 2021
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2021.9988
Subject(s) - disinfectant , salmonella , staphylococcus aureus , listeria , contamination , listeria monocytogenes , escherichia coli , microbiology and biotechnology , food science , chemistry , human decontamination , biology , bacteria , medicine , ecology , genetics , organic chemistry , pathology , gene , biochemistry
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.