Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157:H7 and Staphylococcus aureus analyzed by transmission electron microscopy
The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/liter), different treatment times, and different temperatures for inactivating Escherichia coli O157:H7 and Staphylococcus aureus was evaluated. The morphology of both pathogens al...
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| Veröffentlicht in: | Journal of food protection 2010-12, Vol.73 (12), p.2211-2211 |
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| creator | Nan, Songjian Yongyu, L I Baoming, L I Wang, Chaoyuan Cui, Xiaodong Cao, Wei |
| description | The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/liter), different treatment times, and different temperatures for inactivating Escherichia coli O157:H7 and Staphylococcus aureus was evaluated. The morphology of both pathogens also was analyzed with transmission electron microscopy. A 3-min treatment with SAEW (pH 6.0 to 6.5) at ACCs of 2 mg/liter for E. coli O157:H7 and 8 mg/liter for S. aureus resulted in 100% inactivation of two cultures (7.92- to 8.75-log reduction) at 25°C. The bactericidal activity of SAEW was independent of the treatment time and temperature at a higher ACC (P > 0.05). E. coli O157:H7 was much more sensitive than S. aureus to SAEW. The morphological damage to E. coli O157:H7 cells by SAEW was significantly greater than that to S. aureus cells. At an ACC as high as 30 mg/liter, E. coli O157:H7 cells were damaged, but S. aureus cells retained their structure and no cell wall damage or shrinkage was observed. SAEW with a near neutral pH may be a promising disinfectant for inactivation of foodborne pathogens. |
| doi_str_mv | 10.4315/0362-028X-73.12.2211 |
| format | Article |
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The morphology of both pathogens also was analyzed with transmission electron microscopy. A 3-min treatment with SAEW (pH 6.0 to 6.5) at ACCs of 2 mg/liter for E. coli O157:H7 and 8 mg/liter for S. aureus resulted in 100% inactivation of two cultures (7.92- to 8.75-log reduction) at 25°C. The bactericidal activity of SAEW was independent of the treatment time and temperature at a higher ACC (P > 0.05). E. coli O157:H7 was much more sensitive than S. aureus to SAEW. The morphological damage to E. coli O157:H7 cells by SAEW was significantly greater than that to S. aureus cells. At an ACC as high as 30 mg/liter, E. coli O157:H7 cells were damaged, but S. aureus cells retained their structure and no cell wall damage or shrinkage was observed. SAEW with a near neutral pH may be a promising disinfectant for inactivation of foodborne pathogens.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-73.12.2211</identifier><identifier>PMID: 21219738</identifier><language>eng</language><publisher>United States: Elsevier Limited</publisher><subject>Chlorine ; Consumer Product Safety ; Disinfectants - pharmacology ; Dose-Response Relationship, Drug ; E coli ; Electrons ; Escherichia coli ; Escherichia coli O157 - drug effects ; Escherichia coli O157 - ultrastructure ; Experiments ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food safety ; Hydrochloric acid ; Hydrogen Peroxide - pharmacology ; Inactivation ; Microscopy, Electron, Transmission ; Morphology ; Pathogens ; Salmonella ; Staphylococcus aureus ; Staphylococcus aureus - drug effects ; Staphylococcus aureus - ultrastructure ; Staphylococcus infections ; Temperature ; Time Factors ; Transmission electron microscopy ; Water</subject><ispartof>Journal of food protection, 2010-12, Vol.73 (12), p.2211-2211</ispartof><rights>Copyright International Association for Food Protection Dec 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/814862529?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,27923,27924,64384,64386,64388,72340</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21219738$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Nan, Songjian</creatorcontrib><creatorcontrib>Yongyu, L I</creatorcontrib><creatorcontrib>Baoming, L I</creatorcontrib><creatorcontrib>Wang, Chaoyuan</creatorcontrib><creatorcontrib>Cui, Xiaodong</creatorcontrib><creatorcontrib>Cao, Wei</creatorcontrib><title>Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157:H7 and Staphylococcus aureus analyzed by transmission electron microscopy</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/liter), different treatment times, and different temperatures for inactivating Escherichia coli O157:H7 and Staphylococcus aureus was evaluated. The morphology of both pathogens also was analyzed with transmission electron microscopy. A 3-min treatment with SAEW (pH 6.0 to 6.5) at ACCs of 2 mg/liter for E. coli O157:H7 and 8 mg/liter for S. aureus resulted in 100% inactivation of two cultures (7.92- to 8.75-log reduction) at 25°C. The bactericidal activity of SAEW was independent of the treatment time and temperature at a higher ACC (P > 0.05). E. coli O157:H7 was much more sensitive than S. aureus to SAEW. The morphological damage to E. coli O157:H7 cells by SAEW was significantly greater than that to S. aureus cells. At an ACC as high as 30 mg/liter, E. coli O157:H7 cells were damaged, but S. aureus cells retained their structure and no cell wall damage or shrinkage was observed. SAEW with a near neutral pH may be a promising disinfectant for inactivation of foodborne pathogens.</description><subject>Chlorine</subject><subject>Consumer Product Safety</subject><subject>Disinfectants - pharmacology</subject><subject>Dose-Response Relationship, Drug</subject><subject>E coli</subject><subject>Electrons</subject><subject>Escherichia coli</subject><subject>Escherichia coli O157 - drug effects</subject><subject>Escherichia coli O157 - ultrastructure</subject><subject>Experiments</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food safety</subject><subject>Hydrochloric acid</subject><subject>Hydrogen Peroxide - pharmacology</subject><subject>Inactivation</subject><subject>Microscopy, Electron, Transmission</subject><subject>Morphology</subject><subject>Pathogens</subject><subject>Salmonella</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - drug 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food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nan, Songjian</au><au>Yongyu, L I</au><au>Baoming, L I</au><au>Wang, Chaoyuan</au><au>Cui, Xiaodong</au><au>Cao, Wei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157:H7 and Staphylococcus aureus analyzed by transmission electron microscopy</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2010-12-01</date><risdate>2010</risdate><volume>73</volume><issue>12</issue><spage>2211</spage><epage>2211</epage><pages>2211-2211</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><abstract>The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/liter), different treatment times, and different temperatures for inactivating Escherichia coli O157:H7 and Staphylococcus aureus was evaluated. The morphology of both pathogens also was analyzed with transmission electron microscopy. A 3-min treatment with SAEW (pH 6.0 to 6.5) at ACCs of 2 mg/liter for E. coli O157:H7 and 8 mg/liter for S. aureus resulted in 100% inactivation of two cultures (7.92- to 8.75-log reduction) at 25°C. The bactericidal activity of SAEW was independent of the treatment time and temperature at a higher ACC (P > 0.05). E. coli O157:H7 was much more sensitive than S. aureus to SAEW. The morphological damage to E. coli O157:H7 cells by SAEW was significantly greater than that to S. aureus cells. At an ACC as high as 30 mg/liter, E. coli O157:H7 cells were damaged, but S. aureus cells retained their structure and no cell wall damage or shrinkage was observed. SAEW with a near neutral pH may be a promising disinfectant for inactivation of foodborne pathogens.</abstract><cop>United States</cop><pub>Elsevier Limited</pub><pmid>21219738</pmid><doi>10.4315/0362-028X-73.12.2211</doi><tpages>1</tpages></addata></record> |
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| subjects | Chlorine Consumer Product Safety Disinfectants - pharmacology Dose-Response Relationship, Drug E coli Electrons Escherichia coli Escherichia coli O157 - drug effects Escherichia coli O157 - ultrastructure Experiments Food Contamination - analysis Food Contamination - prevention & control Food safety Hydrochloric acid Hydrogen Peroxide - pharmacology Inactivation Microscopy, Electron, Transmission Morphology Pathogens Salmonella Staphylococcus aureus Staphylococcus aureus - drug effects Staphylococcus aureus - ultrastructure Staphylococcus infections Temperature Time Factors Transmission electron microscopy Water |
| title | Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157:H7 and Staphylococcus aureus analyzed by transmission electron microscopy |
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