LWT-Food Science and Technology 73 (2016): 615-621

A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato.

Microbe(s): Bacillus cereus


 

ABSTRACT - Full Text PDF 


Slightly acid electrolyzed water (SAcEW) and ultrasound (US) treatment have emerged as an environmental-friendly antimicrobial agent. However, SAcEW treatment alone shows low antimicrobial efficiency. Therefore, the aim of this study was to develop a hurdle approach that combined SAcEW and US to improve the antimicrobial effect against Bacillus cereus as well as inhibition of the growth on potato. US treatment under different conditions of dip times, acoustic energy densities (AED) and temperatu... 

 Journal of food science 81.1 (2016)

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

 

Microbe(s): Bacillus subtilis spores, Bacillus cereus spores


ABSTRACT - Full Text PDF

Spores of some Bacillus species are responsible for food spoilage and foodborne disease. These spores are highly resistant to various interventions and cooking processes. In this study, the sporicidal efficacy of acidic electrolyzed oxidizing (EO) water (AEW) and slightly acidic EO water (SAEW) with available chlorine concentration (ACC) of 40, 60, 80, 100, and 120 mg/L and treatment time for 1, 2, 3, 4, 5, and 6 min were tested on Bacillus subtilis and Bacillus cereus spores in suspension and o... 

Food Control 60 (2016): 440-446

 

Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments

Microbe(s): Bacillus subtilis, Escherichia coli O157: H7


ABSTRACT - Full Text PDF 242

This study discussed the effects of different bacterial concentrations and centrifugations on the antimicrobial efficacy of electrolyzed oxidizing (EO) water on Bacillus subtilis and Escherichia coli O157:H7. Overnight grown bacterial cultures were centrifuged 1 to 3 times and bacterial concentrations were adjusted to approximately 9 (high), 7 (medium), or 5 (low) log10 CFU/mL. Antimicrobial efficacy of acidic EO water (AEW) and neutral pH EO water (NEW) containing 0.2530 mg/L available chlorine... 

Food Science and Biotechnology 24.3 (2015): 1011-1016

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Microbe(s): Staphylococcus aureus, Bacillus cereus, Escherichia coli, Aspergillus fumigatus


ABSTRACT - Full Text PDF 

Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13, 1.24, and 1.37 log CFU/mL microbial reductions in Staphylococcus aureus, Bacillus cereus, Escherichia co... 

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