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- W3208113427 abstract "As an emerging electrolyzed water (EW) technology, tap water-based neutral electrolyzed water (TNEW) is an attractive alternative to other types of conventional EW for sterilization of food contact surfaces. In this study, we sought to identify strategies for improving TNEW inactivation efficiencies of major foodborne pathogenic bacteria. We investigated the synergistic antimicrobial effect of TNEW and ultraviolet-A light (UVA) combination treatment against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel. The data confirmed that simultaneous TNEW and UVA treatment for 60 min reduced E. coli O157:H7, S. Typhimurium, and L. monocytogenes population by 2.15, 1.55, and 2.65 log CFU/cm2, respectively. The synergistic cell count reductions in E. coli O157:H7, S. Typhimurium, and L. monocytogenes in the combination treatment group were 1.17, 0.59, and 1.62 log units, respectively. Additionally, the mechanisms of the synergistic bactericidal effects of TNEW and UVA were identified through several approaches. Mechanistic investigations suggested that the synergistic effect was associated with intracellular reactive oxygen species generation, bacterial cell membrane damage, and inactivation of dehydrogenase. These findings demonstrate that treatment with TNEW and UVA light can enhance the microbiological safety of food contact surfaces during food processing." @default.
- W3208113427 created "2021-11-08" @default.
- W3208113427 creator A5073348089 @default.
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- W3208113427 date "2021-12-01" @default.
- W3208113427 modified "2023-09-26" @default.
- W3208113427 title "Synergistic interaction of tap water-based neutral electrolyzed water combined with UVA irradiation to enhance microbial inactivation on stainless steel" @default.
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- W3208113427 doi "https://doi.org/10.1016/j.foodres.2021.110773" @default.
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