Comparative antibacterial activities of neutral electrolyzed oxidizing water and other chlorine-based sanitizers.

ABSTRACT: There is increasing demand for safe and effective sanitizers for irrigation water disinfection to prevent transmission of foodborne pathogens to fresh produce. Here we compared the efficacy of pH-neutral electrolyzed oxidizing water (EOW), sodium hypochlorite (NaClO) and chlorine dioxide (ClO₂) against single and mixed populations of E. coli, Listeria and Salmonella under a range of pH and organic matter content. EOW treatment of the mixed bacterial suspension resulted in a dose-dependent (<1?mg/L free chlorine), rapid (<2?min) and effective (4-6 Log₁₀) reduction of the microbial load in water devoid of organic matter under the range of pH conditions tested (pH, 6.0, 7.0, 8.4 and 9.2). The efficacy of EOW containing 5?mg/L free chlorine was unaffected by increasing organic matter, and compared favourably with equivalent concentrations of NaClO and ClO₂. EOW at 20?mg/L free chlorine was more effective than NaClO and ClO₂ in reducing bacterial populations in the presence of high (20-100?mg/L) dissolved organic carbon, and no regrowth or metabolic activity was observed for EOW-treated bacteria at this concentration upon reculturing in rich media. Thus, EOW is as effective or more effective than other common chlorine-based sanitizers for pathogen reduction in contaminated water. EOW's other characteristics, such as neutral pH and ease of handling, indicate its suitability for fresh produce sanitation.

SUBMITTER: Ogunniyi AD 

PROVIDER: S-EPMC6934530 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature