Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food
| Autor: | Tomasello F., Pollesel M., Mondo E., Savini F., Scarpellini R., Giacometti F., Lorito L., Tassinari M., Cuomo S., Piva S., Serraino A., TASSINARI, MARCO |
|---|---|
| Přispěvatelé: | Tomasello F., Pollesel M., Mondo E., Savini F., Scarpellini R., Giacometti F., Lorito L., Tassinari M., Cuomo S., Piva S., Serraino A. |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Alkaline electrolyzed water
Salmonella biology Chemistry Disinfectant Foodborne pathogen TP368-456 Contamination biology.organism_classification medicine.disease_cause Food processing and manufacture Article Surfaces Foodborne pathogens Staphylococcus aureus Food Listeria medicine Statistical analysis Food science Bacterial inactivation After treatment Food Science |
| Zdroj: | Italian Journal of Food Safety Italian Journal of Food Safety, Vol 10, Iss 3 (2021) |
| Popis: | Alkaline electrolyzed water (REW) is known for its cleaning action. The aim of this work was to assess REW effectiveness in reducing microbial load on surfaces intended for contact with food. Stainlesssteel surfaces were experimentally contaminated, bacterial inactivation was tested before and after treatment with REW. Treatment with REW was operated spraying it on the contaminated plates until drying. Tests were conducted for Salmonella spp., Listeria spp., Staphylococcus aureus and Escherichia coli. The treatment revealed different degrees of sanitizing activity of REW on different bacterial species, with higher efficacy on E. coli and Salmonella spp. than S. aureus, Listeria spp.. Statistical analysis revealed a significant microbial load reduction (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|