Abstract
Physicochemical Properties and Bactericidal Effects of Neutral Electrolyzed Water against Escherichia Coli and Salmonella Enterica on Ground Pork
Vinh Tien Nguyen, Thanh Tung Pham
, Quang Duy Nguyen
and Khanh Son Trinh*
DOI : http://dx.doi.org/10.13005/ojc/360315
Abstract:
This study evaluated physicochemical and antibacterial properties of neutral electrolyzed water (NEW) produced by electrolyzing NaCl solutions. pH, total chlorine content (TC) and oxidation-reduction potential (ORP) of NEW increased to equilibrium values when increasing NaCl concentration (0.20% - 1.5%) and electrolysis time (0 – 240 min). The pH and ORP values increased sharply in the first 15-minute of the electrolysis and then was stabilized in the ranges of 8.5-9.5 and 400-500 mV, respectively. Increasing NaCl concentration did not change the stabilized values of pH and ORP, but significantly increased (p<0.05) TC. Furthermore, we studied antibacterial activity of NEW against Escherichia coli and Salmonella enterica in suspension and in ground pork. Interestingly, 085% NaCl NEW after 10-min electrolysis reduced 7 log CFU/mL of E. coli and 2 log CFU/mL of S. enterica. This resistance of S. enterica toward NEW was possibly due to its biofilm-forming ability.
Keywords:Escherichia Coli; Ground Pork; Neutral Electrolyzed Water; Salmonella Enterica; Sodium Chloride.
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