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AApplp.lS.cSic.i2.02202,21,21,26,6x3F9OR PEER REVIEW 3ooff1515 Figure 1. Schematic diagram of electrolyzed water manufacturing. Figure 1. Schematic diagram of electrolyzed water manufacturing. 2.2.AAppplilciacatitoionnoof fEElelectcrtorolylyzzeeddWWataetrerininththe eFoFododInIndduustsrtyry TThheeggrorowwththananddsusustsatianinababililtiytyoof fmmicircoroorgrgananisimsmssddepepenendduuppoonnththeenevnivriornonmmenentatlal coconndditiitoionnss, ,fofooddcocommppoosistiitoionn, ,stsotoraraggeecoconndditiitoionnss, ,aannddththeepprorocecessesessththeefofoodduunndderegrgooeses during its keeping life [43,44]. There are two types of driving forces that impact the mi- during its keeping life [43,44]. There are two types of driving forces that impact the mi- crobial safety of foods: intrinsic factors and extrinsic factors, i.e., food matrix inherent crobial safety of foods: intrinsic factors and extrinsic factors, i.e., food matrix inherent properties and the surrounding environment (the processing and storage conditions), re- properties and the surrounding environment (the processing and storage conditions), re- spectively [45]. The food matrix and its surrounding environment undergo various changes spectively [45]. The food matrix and its surrounding environment undergo various from the time of harvest to consumption, which are considered potential contributors to changes from the time of harvest to consumption, which are considered potential contrib- product development [46]. To endure these changes, each microorganism has its own utors to product development [46]. To endure these changes, each microorganism has its upper and lower threshold limits [47]. Each microbial species has its own optimum growth own upper and lower threshold limits [47]. Each microbial species has its own optimum conditions in terms of intrinsic and extrinsic factors [48]. These optimum values are neither growth conditions in terms of intrinsic and extrinsic factors [48]. These optimum values absolute nor specific; they vary from species to species [49]. When microorganisms grow in are neither absolute nor specific; they vary from species to species [49]. When microor- a food environment, they adapt to it and acquire essential nutrients required for their canal ganisms grow in a food environment, they adapt to it and acquire essential nutrients re- metabolism and energy synthesis [50]. Besides nutritional requirements, it is also essential quired for their canal metabolism and energy synthesis [50]. Besides nutritional require- to support the atmosphere and temperature [51]. To prevent these microbes from becoming ments, it is also essential to support the atmosphere and temperature [51]. To prevent food safety risks, it is important to understand the growth and metabolic requirements these microbes from becoming food safety risks, it is important to understand the growth of the target spoilage agents [52]. Usually, unfavourable growth conditions are created to and metabolic requirements of the target spoilage agents [52]. Usually, unfavourable inhibit and inactivate pathogenic and food spoilage-capable microorganisms [53]. growth conditions are created to inhibit and inactivate pathogenic and food spoilage-ca- pable microorganisms [53]. 2.1. Main Factors Responsible for Food Spoilage To enhance food safety and product quality, intrinsic and extrinsic factors are both naturally and artificially modulated. The adjustments made to these factors/conditions minimize and/or prevent the growth and establishment of microbial flora, which in turn escalates the shelf-life of food [54]. Figure 2 summarizes the factors responsible for food spoilage. The inherent or intrinsic factors include the chemical, physical, and biological makeup of the food matrix, i.e., water activity, pH, moisture content, food composition, redox potential (oxidation-reduction), biological structures, and antimicrobial compo-PDF Image | Electrolyzed Water in the Food Industry
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