The effect of neutral electrolyzed water as a disinfectant of eggshells artificially contaminated with Listeria monocytogenes
| Autor: | Lourdes Teresa Agredano-Moreno, Eduardo Andrade-Esquivel, Luis Felipe Jiménez-García, Andres Rivera-Garcia, Jose A. Cano-Buendia, Juan C. Ramírez-Orejel, David Paez-Esquiliano, Liliana Santos-Ferro |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
egg disinfection electrolyzed water Disinfectant Cuticle medicine.medical_treatment lcsh:TX341-641 medicine.disease_cause 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Listeria monocytogenes medicine Food science Eggshell Saline Original Research Chemistry 04 agricultural and veterinary sciences Contamination Antimicrobial 040401 food science 030104 developmental biology embryonic structures Citric acid lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food Science & Nutrition, Vol 7, Iss 7, Pp 2252-2260 (2019) Food Science & Nutrition, 7(7):2252-2260 Food Science & Nutrition |
| ISSN: | 2048-7177 |
| Popis: | Neutral electrolyzed water (NEW) was tested as a disinfectant against Listeria monocytogenes on the surface of table eggs. Eggs were collected from a single Bovans White flock and were exposed to L. monocytogenes. Artificially contaminated eggs were divided into three different treatment groups: NEW, 2% citric acid solution (CAS), and saline solution (SS). To evaluate the bactericidal effect, the Mexican norm for antimicrobial activity determination protocol was performed. The observed bactericidal effect was compared against those obtained from CAS and SS. Bacterial cells present on the eggshells were quantified. NEW exhibited a significantly higher bactericidal effect than CAS when evaluated on the surfaces of chicken eggshells (6.11 log10CFU/ml reduction in vitro and a 2.18 log10 CFU/egg reduction on eggs vs. 1.06 log10CFU/ml in vitro reduction and 1.74 log10CFU/egg). Additionally, CAS was found to react with the carbonate egg shield, resulting in a loss of cuticle integrity. Mineral content of NEW‐treated eggshells was similar to SS‐treated eggshells; however, CAS‐treated eggshells showed a significant decrease in phosphorous concentration compared to NEW treatment. In this study, we demonstrated the effect of NEW and CAS on the integrity of the L. monocytogenes wall using transmission electron microscopy. To the best of our knowledge, this is the first report of the effect of NEW against L. monocytogenes on eggshells. Our results show that NEW is a viable alternative solution for the disinfection of table eggs that does not affect the cuticle or shell. |
| Databáze: | OpenAIRE |
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