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Table 1 A comparison of bactericidal effects on bacterial strains treated with electrolyzed oxidizing water Bacterial species Surviving bacterial population after exposing time (mean log CFU/mL) EO water property Ref. Gram-negative Escherichia coli O157:H7 Escherichia coli O157:H7 Salmonella Enteritidis Salmonella Enteritidis Salmonella Typhimurium Salmonella Typhimurium Pseudomonas aeruginosa Escherichia coli Citrobacter freundii Flavobacter sp. Proteus vulgaris Alcaligenes faecalis Aeromonas liquefaciens Campylobacter jejuni Campylobacter jejuni Campylobacter jejuni Campylobacter jejuni Enterococcus faecalis 7.98 ± 0.04 8.04 ± 0.07 7.74 ± 0.08 7.76 ± 0.08 5.20 ± 1.0 5.11 ± 1.60 8.04 ± 0.07 8.21 ± 0.04 7.63 ± 0.06 8.12 ± 0.02 8.01 ± 0.04 7.80 ± 0.03 7.90 ± 0.04 7.42 ± 0.26 7.47 ± 0.13 7.42 ± 0.26 7.47 ± 0.13 8.23 ± 0.03 – – – – – – 0 0 0 0 0 0 0 – – – – – – – – – – – – – – – – – – <1.0 <1.0 1.06 ± 0.15 <1.0 5.13 ± 1.20 3.46 ± 1.40 – – – – – – – – – – – – 0 0 0 0 0 0 0 0 3.32 ± 0.50 0 2.36 1153 2.37 1155 2.48 1153 2.45 1151 2.30 1155 2.60 1150 2.84 1125 2.84 1125 2.84 1125 2.84 1125 2.84 1125 2.84 1125 2.84 1125 2.95 1072 2.67 1092 2.67 1092 2.57 1082 2.84 1125 86.3 4 82.3 23 83.5 4 82.0 23 50 4 50 25 43 23 43 23 43 23 43 23 43 23 43 23 43 23 25.7 4 53.9 23 53.3 4 51.6 23 43 23 Venkitanarayanan et al. (1999b) Venkitanarayanan et al. (1999b) Venkitanarayanan et al. (1999b) Venkitanarayanan et al. (1999b) Fabrizio and Cutter (2003) Fabrizio and Cutter (2003) Vorobjeva et al. (2003) Vorobjeva et al. (2003) Vorobjeva et al. (2003) Vorobjeva et al. (2003) Vorobjeva et al. (2003) Vorobjeva et al. (2003) Vorobjeva et al. (2003) Gram-positive Listeria monocytogenes Listeria monocytogenes Listeria monocytogenes Listeria monocytogenes Staphylococcus aureus Staphylococcus aureus Staphylococcus aureus Staphylococcus aureus Bacillus cereus Bacillus cereus (spores) Enterobacter aerogenes Enterobacter aerogenes Enterobacter aerogenes 7.91 ± 0.05 7.89 ± 0.10 5.89 ± 0.40 5.10 ± 1.40 8.36 ± 0.08 8.03 ± 0.03 8.03 ± 0.03 8.03 ± 0.03 6.72 ± 0.02 7.98 ± 0.06 7.98 ± 0.04 7.98 ± 0.04 7.98 ± 0.04 – – – – 0 0 0 3.92 ± 0.11 3.76 ± 0.02 – – – – – – – – – – 0 – – – 1.34 ± 0.37 1.23 ± 0.33 5.36 ± 0.80 2.66 ± 1.10 – 0 0 5.12 ± 0.80 0 – – – – – – – – – 0 0 4.60 ± 1.10 0 – – – – – – – – – 2.63 1160 2.63 1158 2.60 1150 2.60 1150 2.84 1125 2.53 1178 2.79 1163 3.18 1116 2.84 1125 2.84 1125 2.53 1178 2.79 1163 3.18 1116 43.0 4 48.5 23 50 4 50 25 43 23 53.1 23 26.9 23 11.3 23 43 23 43 23 53.1 23 26.9 23 11.3 23 Venkitanarayanan et al. (1999b) Venkitanarayanan et al. (1999b) Fabrizio and Cutter (2003) Fabrizio and Cutter (2003) Vorobjeva et al. (2003) 0s 30 s 1 min 5 min 10 min 15 min pH ORP (mV) Free chlorine Temperature (°C) (mg/L) 0, Complete inactivation of bacterial culture; –, not measured. <1 <1 0 0 0 – – – – – – – – – – Park et al. (2002a) Park et al. (2002a) Park et al. (2002a) Park et al. (2002a) Vorobjeva et al. (2003) 0 0 0 – – – – – – – – Park et al. (2002b) Park et al. (2002b) Park et al. (2002b) Vorobjeva et al. (2003) Vorobjeva et al. (2003) Park et al. (2002b) Park et al. (2002b) Park et al. (2002b) 3.37 ± 0.70 0 – – – – – – – – – – – – – –PDF Image | electrolyzed water in the food industry ROC
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