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chains and affecting adenine nucleotide pool (Albrich et al., 1981). Chlorine can affect microorganisms by inhibiting carbohydrates metabolism enzymes that have sulfhydryl groups sensitive to chlorine, and this blocked glucose oxidation. (Eifert and Sanglay, 2002). One or more mechanisms are responsible by EW activity in microorganisms. Inactivation of key-enzymes, nucleic acid damage, the wall and other vitals can be affected (White, 2010). AEW candecrease dehydrogenase activity of Escherichia coli and Staphylococcus aureus, and change membrane permeability, increasing conductivity, decreasing intracellular ADN and potassium ions (Zeng et al., 2010). The concentration of OH- present in AEW and SAEW can be one point of fungicidal efficiency, because OH- can damage the normal structure of conidia, destabilizing your ionic equilibrium (Xiong et al., 2010). However, chlorine form is fundamental in disinfection capacity of AEW and SAEW, instead OH- radical (Hao et al., 2012). AEW activity is attributed to HOCl, indirectly, because after HOCl permeation in bacterial cell, the radical OH- is generated (Mokudai et al., 2012; Mokudai et al., 2015). EW applications in food industries EW is utilized in various types of foods, generally with microorganisms action. Some AEW parameters was studied in Vibrio parahemolyticus and Listeria monocytogenes in shrimps storage at different temperatures (Xie et al., 2012). Others studies with Vibrio parahemolyticus were performed in shrimps (Wang, Sun, Jin et al., 2014; Wang, Zhang, Li et al., 2014), besides Vibrio parahemolyticus, Quan et al. (2010) studied SAEW action in Vibrio vulnificus, and comparedeffectsofEWtosodiumhypochlorite.The effect of EW in E. coli and Salmonella spp.present in freeze shrimp was studied, as well increasing quality (Loi-Braden et al., 2005). AEW in ice form was studied on shrimp quality preservation (Lin et al., 2013), in the dark conditions, where AEW ice is a good inhibitor of polyphenol oxidase enzyme, that cause melanosis and decrease in acceptability (Wang, Lin, Li et al., 2014). Histamine-producing bacteria load was reduced in food preparation surfaces and fish skin after EW in liquid and ice forms was used (Phuvasate and Su, 2010). AEW was studied in objects related to food preparation in intermittent spray application to reduce or prevent bacterial biofilm formation (McCarthy and Burkhardt III, 2012). EW action on fish fillets and in the water collected from the melted ice (Feliciano et al., 2010) and Listeria monocytogenes in cold- smoked Atlantic salmon after pretreatment with AEW was also studied (Shiroodi et al., 2016). EW activity in pork (Brychcy et al., 2015; Mansur et al., 2015), and in ready-to-eat meats with Listeria monocytogenes, Salmonella Typhimurium, Campylobacter jejuni was compared to 2% lactic acid and hypochlorite solutions (Fabrizio and Cutter, 2004). Action of EW by soaking fish, chicken and beef surfaces with E. coli, Salmonella and Listeria monocytogenes was evaluated (Al-Holy and Rasco, 2015). Listeria monocytogenes and Salmonella Typhimurium in chicken breast meat was studied with dipping treatment (Rahman et al., 2012b). Other bacteria studied was Pseudomonas spp when SAEW was applied on fresh cut vegetables (Pinto et al., 2015). Application of EW was applied on several vegetables like spinach and lettuce (Guentzel et al., 2008), carrots (Rahman et al., 2011), mushrooms (Ding et al., 2011), minimally processed apples (Graça et al., 2011), fresh ready-to-eat vegetables and sprouts (Issa-Zacharia et al., 2011), peaches and grapes (Guentzel et al., 2010), cilantro (Hao et al., 2015), broccoli (Martínez-Hernández et al., 2015). BEW have capacity to remove S. aureus biofilm compared to 2% of NaOH, and AEW have bactericidal effect compared to 2% of HCl (Sun et al., 2012). BEW is a important EW, because it have clean properties and AEW can affect bacteria (Sun et al., 2012) with a possible synergistic effect. In general way, the application potential of BEW is less studied than acid fractions. SAEW have bactericidal activities and was efficient in reduce Listeria monocytogenes biofilms in stainless steel and glass (Arevalos-Sanchez et al., 2012). Action of EW was better than common sanitizers used in dairy industry higienization (Jiménez-Pichardo et al., 2016). EW affect Aspergillus flavus (Xiong et al., 2010), Candida albicans (Zeng et al., 2011), Botrytis cinerea and Moniliniafructicola (Guentzel et al., 2010), Fusarium spp. (Audenaert et al., 2012). AEW still decrease aflatoxin B1 concentration in peanuts (Zhang et al., 2012), SAEW can trigger deoxynivalenol biosynthesis (Audenaert et al., 2012). EW was efficient to reduce pesticide residues of acephate, omethoate and dimethyl dichlorovinyl phosphate in vegetables without affect vitamin C content without loss in nutritional values (Hao et al., 2011). The increase of the flavor of persimmon wine was obtained with EW (Zhu et al., 2016). Athayde, D.R. et al./IFRJ 25(1) : 11 - 16 13PDF Image | electrolyzed water in food industries
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