Abstract

Vinh Tien Nguyen, Thanh Tung Pham, Quang Duy Nguyen and Khanh Son Trinh*

DOI : http://dx.doi.org/10.13005/ojc/360315

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.

Escherichia Coli; Ground Pork; Neutral Electrolyzed Water; Salmonella Enterica; Sodium Chloride.

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