Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food service areas. Electrolyzed oxidizing water (EO water) shows promise as an environmentally friendly broad spectrum microbial decontamination agent. EO water is generated by the passage of a dilute salt solution ( approximately 1% NaCl) through an electrochemical cell. This electrolytic process converts chloride ions and water molecules into chlorine oxidants (Cl(2), HOCl/ClO(-)). At a near-neutral pH (pH 6.3-6.5), the predominant chemical species is the highly biocidal hypochlorous acid species (HOCl) with the oxidation reduction potential (ORP) of the solution ranging from 800 to 900mV. The biocidal activity of near-neutral EO water was evaluated at 25 degrees C using pure cultures of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis. Treatment of these organisms, in pure culture, with EO water at concentrations of 20, 50, 100, and 120ppm total residual chlorine (TRC) and 10min of contact time resulted in 100% inactivation of all five organisms (reduction of 6.1-6.7log(10)CFU/mL). Spray treatment of surfaces in food service areas with EO water containing 278-310ppm TRC (pH 6.38) resulted in a 79-100% reduction of microbial growth. Dip (10min) treatment of spinach at 100 and 120ppm TRC resulted in a 4.0-5.0log(10)CFU/mL reduction of bacterial counts for all organisms tested. Dipping (10min) of lettuce at 100 and 120ppm TRC reduced bacterial counts of E. coli by 0.24-0.25log(10)CFU/mL and reduced all other organisms by 2.43-3.81log(10)CFU/mL.     

Inactivation of biological agents using neutral oxone-chloride solutions

Bleach solutions containing the active ingredient hypochlorite (OCl-) serve as powerful biological disinfectants but are highly caustic and present a significant compatibility issue when applied to contaminated equipment or terrain. A neutral, bicarbonate-buffered aqueous solution of Oxone (2K2HSO5.KHSO4.K2SO4) and sodium chloride that rapidly generates hypochlorite and hypochlorous acid (HOCl) in situ was evaluated as a new alternative to bleach for the inactivation of biological agents. The solution produced a free chlorine (HOCl + OCl-) concentration of 3.3 g/L and achieved > or =5.8-log inactivation of spores of Bacillus atrophaeus, Bacillus thuringiensis, Aspergillus niger, and Escherichia coli vegetative cells in 1 min at 22 degrees C. Seawaterwas an effective substitute for solid sodium chloride and inactivated 5 to 8 logs of each organism in 10 min over temperatures ranging from -5 degrees C to 55 degrees C. Sporicidal effectiveness increased as free chlorine concentrations shifted from OCl- to HOCl. Neutrally buffered Oxone-chloride and Oxone-seawater solutions are mitigation alternatives for biologically contaminated equipment and environments that would otherwise be decontaminated using caustic bleach solutions.     

Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

The effects of chlorine and pH on the bactericidal activity of electrolyzed (EO) water were examined against Escherichia coli O157:H7 and Listeria monocytogenes. The residual chlorine concentration of EO water ranged from 0.1 to 5.0 mg/l, and the pH effect was examined at pH 3.0, 5.0, and 7.0. The bactericidal activity of EO water increased with residual chlorine concentration for both pathogens, and complete inactivation was achieved at residual chlorine levels equal to or higher than 1.0 mg/l. The results showed that both pathogens are very sensitive to chlorine, and residual chlorine level of EO water should be maintained at 1.0 mg/l or higher for practical applications. For each residual chlorine level, bactericidal activity of EO water increased with decreasing pH for both pathogens. However, with sufficient residual chlorine (greater than 2 mg/l), EO water can be applied in a pH range between 2.6 (original pH of EO water) and 7.0 while still achieving complete inactivation of E. coli O157:H7 and L. monocytogenes.     

Evidence that monochloramine disinfectant could lead to elevated Pb levels in drinking water

Many water districts have recently shifted from free chlorine (in the form of HOCl/OCl-) to monochloramine (NH2-Cl) as a disinfectant for drinking water to lower the concentration of chlorinated hydrocarbon byproducts in the water. There is concern that the use of NH2Cl disinfectant may lead to higher Pb levels in drinking water. In this study, the electrochemical quartz crystal microbalance is used to compare the effects of these two disinfectants on the dissolution of Pb films. A 0.5 microm thick Pb film nearly completely dissolves in a NH2Cl solution, but it is passivated in a HOCl/OCl- solution. X-ray diffraction analysis shows that the NH2Cl oxidizes Pb to Pb(II) species such as Pb3-(OH)2(CO3)2, whereas the stronger oxidant, HOCl/OCl-, oxidizes Pb to Pb(IV) as an insoluble PbO2 conversion coating. Although NH2Cl may produce less halogenated organic byproducts than HOCl/OCl- when used as a disinfectant, it may lead to increased Pb levels in drinking water.     

Degradation of chlorpyrifos in aqueous chlorine solutions: pathways, kinetics, and modeling

Chlorpyrifos (CP) was used as a model compound to develop experimental methods and prototype modeling tools to forecast the fate of organophosphate (OP) pesticides under drinking water treatment conditions. CP was found to rapidly oxidize to chlorpyrifos oxon (CPO) in the presence of free chlorine. The primary oxidant is hypochlorous acid (HOCl), kr = 1.72 (+/-0.68) x 10(6) M(-1)h(-1). Thus, oxidation is more rapid at lower pH (i.e., below the pKa of HOCl at 7.5). At elevated pH, both CP and CPO are susceptible to alkaline hydrolysis and degrade to 3,5,6-trichloro-2-pyridinol (TCP), a stable end product. Furthermore, hydrolysis of both CP and CPO to TCP was shown to be accelerated in the presence of free chlorine by OCl-, kOCl,CP = 990 (+/-200) M(-1)h(-1) and kOCl,CPO = 1340 (+/-110) M(-1)h(-1). These observations regarding oxidation and hydrolysis are relevant to common drinking water disinfection processes. In this work, intrinsic rate coefficients for these processes were determined, and a simple mechanistic model was developed that accurately predicts the temporal concentrations of CP, CPO, and TCP as a function of pH, chlorine dose, and CP concentration.     

Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens

This study was undertaken to evaluate the efficacy of electrolyzed oxidizing (EO) and chemically modified water with properties similar to the EO water for inactivation of different types of foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Bacillus cereus). A five-strain cocktail of each microorganism was exposed to deionized water (control), EO water and chemically modified water. To evaluate the effect of individual properties (pH, oxidation-reduction potential (ORP) and residual chlorine) of treatment solutions on microbial inactivation, iron was added to reduce ORP readings and neutralizing buffer was added to neutralize chlorine. Inactivation of E. coli O157:H7 occurred within 30 s after application of JAW EO water with 10 mg/l residual chlorine and chemically modified solutions containing 13 mg/l residual chlorine. Inactivation of Gram-positive and -negative microorganisms occurred within 10 s after application of ROX EO water with 56 mg/l residual chlorine and chemically modified solutions containing 60 mg/l residual chlorine. B. cereus was more resistant to the treatments than E. coli O157:H7 and L. monocytogenes and only 3 log10 reductions were achieved after 10 s of ROX EO water treatment. B. cereus spores were the most resistant pathogen. However, more than 3 log10 reductions were achieved with 120-s EO water treatment.     

Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens

This study investigates the properties of electrolyzed oxidizing (EO) water for the inactivation of pathogen and to evaluate the chemically modified solutions possessing properties similar to EO water in killing Escherichia coli O157:H7. A five-strain cocktail (10(10) CFU/ml) of E. coli O157:H7 was subjected to deionized water (control), EO water with 10 mg/liter residual chlorine (J.A.W-EO water), EO water with 56 mg/liter residual chlorine (ROX-EO water), and chemically modified solutions. Inactivation (8.88 log10 CFU/ml reduction) of E. coli O157:H7 occurred within 30 s after application of EO water and chemically modified solutions containing chlorine and 1% bromine. Iron was added to EO or chemically modified solutions to reduce oxidation-reduction potential (ORP) readings and neutralizing buffer was added to neutralize chlorine. J.A.W-EO water with 100 mg/liter iron, acetic acid solution, and chemically modified solutions containing neutralizing buffer or 100 mg/liter iron were ineffective in reducing the bacteria population. ROX-EO water with 100 mg/liter iron was the only solution still effective in inactivation of E. coli O157:H7 and having high ORP readings regardless of residual chlorine. These results suggest that it is possible to simulate EO water by chemically modifying deionized water and ORP of the solution may be the primary factor affecting microbial inactivation.     

Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing

The effectiveness of electrolyzed (EO) water for killing Campylobacter jejuni on poultry was evaluated. Complete inactivation of C. jejuni in pure culture occurred within 10 s after exposure to EO or chlorinated water, both of which contained 50 mg/l of residual chlorine. A strong bactericidal activity was also observed on the diluted EO water (containing 25 mg/l of residual chlorine) and the mean population of C. jejuni was reduced to less than 10 CFU/ml (detected only by enrichment for 48 h) after 10-s treatment. The diluted chlorine water (25 mg/l residual chlorine) was less effective than the diluted EO water for inactivation of C. jejuni. EO water was further evaluated for its effectiveness in reducing C. jejuni on chicken during washing. EO water treatment was equally effective as chlorinated water and both achieved reduction of C. jejuni by about 3 log10 CFU/g on chicken, whereas deionized water (control) treatment resulted in only 1 log10 CFU/g reduction. No viable cells of C. jejuni were recovered in EO and chlorinated water after washing treatment, whereas high populations of C. jejuni (4 log10 CFU/ml) were recovered in the wash solution after the control treatment. Our study demonstrated that EO water was very effective not only in reducing the populations of C. jejuni on chicken, but also could prevent cross-contamination of processing environments.     

Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange

Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. The disinfectant effects of acidic electrolyzed oxidizing (EO) water against Salmonella enterica both in an aqueous system and on artificially contaminated alfalfa seeds were determined. The optimum ratio of seeds to EO water was determined in order to maximize the antimicrobial effect of EO water. Seeds were combined with EO water at ratios (wt/vol) of 1:4, 1:10, 1:20, 1:40, and 1:100, and the characteristics of EO water (pH, oxidation reduction potential [ORP], and free chlorine concentration) were determined. When the ratio of seeds to EO water was increased from 1:4 to 1:100, the pH decreased from 3.82 to 2.63, while the ORP increased from +455 to +1,073 mV. EO water (with a pH of 2.54 to 2.38 and an ORP of +1,083 to +1,092 mV) exhibited strong potential for the inactivation of S. enterica in an aqueous system (producing a reduction of at least 6.6 log CFU/ml). Treatment of artificially contaminated alfalfa seeds with EO water at a seed-to-EO water ratio of 1:100 for 15 and 60 min significantly reduced Salmonella populations by 2.04 and 1.96 log CFU/g, respectively (P < 0.05), while a Butterfield's buffer wash decreased Salmonella populations by 0.18 and 0.23 log CFU/g, respectively. After treatment, EO water was Salmonella negative by enrichment with or without neutralization. Germination of seeds was not significantly affected (P > 0.05) by treatment for up to 60 min in electrolyzed water. The uptake of liquid into the seeds was influenced by the internal gas composition (air, N2, or O2) of seeds before the liquid was added.     

Chlorinated wash water and pH regulators affect chlorine gas emission and disinfection by-products

In the washing operations of fruit and vegetables, the maintenance of an appropriate range of pH in the water when using chlorine is crucial to ensure the maximum concentration of hypochlorous acid (HOCl), the form of chlorine with the highest antimicrobial activity. In this study, the effect of two inorganic acids (phosphoric and sulfuric) and two organic acids (carbonic and citric) as pH regulators was evaluated. Chlorinated wash water was generated using sodium hypochlorite as a chlorine source. The results showed that the optimal pH range with >90% of chlorine as HOCl was between 5.0 and 6.0 for all pH regulators. Phosphoric acid and sulfuric acid provided a wider pH range (3.0–6.0) for the maximum HOCl concentration than citric acid and carbonic acid (4.5–6.0 and 5.0–6.0, respectively). When citric acid was used as a pH regulator, a reduction of available chlorine was observed at pH < 4.5, decreasing 50% the concentration at pH 4.0. The implication of citric acid on chlorine gas emission was studied by the changes in free chlorine, comparing citric and phosphoric acids at pH 3.5 and 5.0. These analyses confirmed the emission of gaseous chlorine as after 15 min free chlorine decreased at pH 3.5, while the level was maintained at pH 5.0. Further experiments were conducted to assess the effect of these pH regulators on the generation of disinfection by-products (DBPs), including chlorates, haloacetic acids (HAAs), and trihalomethanes (THMs). Chlorine (25 mg L⁻¹ free chlorine) and different pH regulators were added to adjust the pH to 5.5 in lettuce wash water. The pH regulators tested neither affected the antimicrobial activity measured as the total mesophilic aerobic bacteria (0.32 log cfu 100 mL⁻¹) nor the accumulation of chlorates (28 mg L⁻¹), as mean values reached. However, pH regulators significantly affected the formation of chlorine halogenated DBPs. Citric acid, as the pH regulator most widely used in some sectors of the food industry, promoted the highest accumulation of THMs (710 μg L⁻¹), although the lowest HAAs (618 mg L⁻¹) at the maximum content of organic matter (600–700 mg L⁻¹). Among the pH regulators, phosphoric acid was identified as the best pH regulator for chlorine-based sanitizers because of the wide range of pH to generate HOCl (as compared to carbonic acid), its inorganic nature avoiding THM formation (as compared to citric acid), and less corrosive action to industrial equipment (as compared to sulfuric acid).     

Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella typhimurium and Listeria monocytogenes

Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its levels of effectiveness against Listeria monocytogenes and Salmonella Typhimurium in cell suspensions have not been compared with those of other treatments. In this study, the oxidation reduction potentials (ORPs), chlorine concentrations, and pHs of acidic and basic EO water were monitored for 3 days at 4 and 25 degrees C after generation. There were no differences between the pHs or ORPs of acidic and basic EO waters stored at 4 or 25 degrees C. However, the free chlorine concentration in acidic EO water stored at 4 degrees C increased after 24 h. In contrast, the free chlorine concentration in acidic EO water stored at 25 degrees C decreased after one day. Cell suspensions of Salmonella Typhimurium and L. monocytogenes were treated with distilled water, chlorinated water (20 ppm), acidified chlorinated water (20 ppm, 4.5 pH), acidic EO water (EOA), basic EO water (EOB), or acidic EO water that was "aged" at 4 degrees C for 24 h (AEOA) for up to 15 min at either 4 or 25 degrees C. The largest reductions observed were those following treatments carried out at 25 degrees C. EOA and AEOA treatments at both temperatures significantly reduced Salmonella Typhimurium populations by > 8 log10 CFU/ml. EOA and AEOA treatments effectively reduced L. monocytogenes populations by > 8 log10 CFU/ml at 25degrees C. These results demonstrate the stability of EO water under different conditions and that EO water effectively reduced Salmonella Typhimurium and L. monocytogenes populations in cell suspensions.     

Sunlight-induced photochemical decay of oxidants in natural waters: implications in ballast water treatment

The transport and discharge of ship ballast water has been recognized as a major vector for the introduction of invasive species. Chemical oxidants, long used in drinking water and wastewater treatment, are alternative treatment methods for the control of invasive species currently being tested for use on ships. One concern when a ballasted vessel arrives in port is the adverse effects of residual oxidant in the treated water. The most common oxidants include chlorine (HOCl/OCl-), bromine (HOBr/OBr-), ozone (03), hydrogen peroxide (H2O2), chlorine dioxide (ClO2), and monochloramine (NH2Cl). The present study was undertaken to evaluate the sunlight-mediated photochemical decomposition of these oxidants. Sunlight photodecomposition was measured at various pH using either distilled water or oligotrophic Gulf Stream water for specific oxidants. For selected oxidants, quantum yields at specific wavelengths were obtained. An environmental photochemical model, GCSOLAR, also provided predictions of the fate (sunlight photolysis half-lives) of HOCI/OCl-, HOBr/OBr-, ClO2, and NH2Cl for two different seasons at latitude 40 degrees and in water with two different concentrations of chromophoric dissolved organic matter. These data are useful in assessing the environmental fate of ballast water treatment oxidants if they were to be discharged in port.     

The Effect of pH and Chloride Concentration on the Stability and Antimicrobial Activity of Chlorine‐Based Sanitizers

Chlorinated water and electrolyzed oxidizing (EO) water solutions were made to compare the free chlorine stability and microbicidal efficacy of chlorine‐containing solutions with different properties. Reduction of Escherichia coli O157:H7 was greatest in fresh samples (approximately 9.0 log CFU/mL reduction). Chlorine loss in “aged” samples (samples left in open bottles) was greatest (approximately 40 mg/L free chlorine loss in 24 h) in low pH (approximately 2.5) and high chloride (Cl^?) concentrations (greater than 150 mg/L). Reduction of E. coli O157:H7 was also negatively impacted (<1.0 log CFU/mL reduction) in aged samples with a low pH and high Cl^?. Higher pH values (approximately 6.0) did not appear to have a significant effect on free chlorine loss or numbers of surviving microbial cells when fresh and aged samples were compared. This study found chloride levels in the chlorinated and EO water solutions had a reduced effect on both free chlorine stability and its microbicidal efficacy in the low pH solutions. Greater concentrations of chloride in pH 2.5 samples resulted in decreased free chlorine stability and lower microbicidal efficacy.     

Treatment of Escherichia coli O157:H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water

Electrolyzed oxidizing water is a relatively new concept that has been utilized in agriculture, livestock management, medical sterilization, and food sanitation. Electrolyzed oxidizing (EO) water generated by passing sodium chloride solution through an EO water generator was used to treat alfalfa seeds and sprouts inoculated with a five-strain cocktail of nalidixic acid resistant Escherichia coli O157:H7. EO water had a pH of 2.6, an oxidation-reduction potential of 1150 mV and about 50 ppm free chlorine. The percentage reduction in bacterial load was determined for reaction times of 2, 4, 8, 16, 32, and 64 min. Mechanical agitation was done while treating the seeds at different time intervals to increase the effectiveness of the treatment. Since E. coli O157:H7 was released due to soaking during treatment, the initial counts on seeds and sprouts were determined by soaking the contaminated seeds/sprouts in 0.1% peptone water for a period equivalent to treatment time. The samples were then pummeled in 0.1% peptone water and spread plated on tryptic soy agar with 5 microg/ml of nalidixic acid (TSAN). Results showed that there were reductions between 38.2% and 97.1% (0.22-1.56 log(10) CFU/g) in the bacterial load of treated seeds. The reductions for sprouts were between 91.1% and 99.8% (1.05-2.72 log(10) CFU/g). An increase in treatment time increased the percentage reduction of E. coli O157:H7. However, germination of the treated seeds reduced from 92% to 49% as amperage to make EO water and soaking time increased. EO water did not cause any visible damage to the sprouts.     

ACIDIC ELECTROLYZED WATER PROPERTIES AS AFFECTED BY PROCESSING PARAMETERS AND THEIR RESPONSE SURFACE MODELS

Several studies of acidic electrolyzed (EO) water demonstrated the efficacy of EO water for inactivation of different foodborne pathogens and reported on the chemical species present in EO water. This study was conducted to investigate the effect of production parameters (voltage, NaCl concentration, flow rate, and temperature) on the properties of EO water and to model the complex reactions occurring during the generation of EO water. At 0.1% salt concentration, EO water was produced at 2, 10, and 28 V. However, due to high conductivity of the electrolyte at 0.5% salt concentration, the voltage applied across the cell was limited to 7 V. The electrolyte flow rate was set at 0.5, 2.5, and 4.5 L/mn. For pH and oxidation-reduction potential (ORP), NaCl concentration was the most significant factor followed by voltage, electrolyte flow rate and temperature, respectively. However, in the case of residual chlorine, flow rate was relatively more important than voltage. Response surface methodology yielded models to predict EO water properties as functions of the process parameters studied, with very high coefficients of determination (R₂= 0.872 to 0.938). In general, the higher the NaCl concentration and voltage, the higher the ORP and residual chlorine of EO water. Increased electrolyte flow rate will produce EO water with lower ORP and residual chlorine due to the shorter residence time in the electrolytic cell.     

Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs

The efficacy of acidic electrolyzed (EO) water produced at three levels of total available chlorine (16, 41, and 77 mg/ liter) and chlorinated water with 45 and 200 mg/liter of residual chlorine was investigated for inactivating Salmonella Enteritidis and Listeria monocytogenes on shell eggs. An increasing reduction in Listeria population was observed with increasing chlorine concentration from 16 to 77 mg/liter and treatment time from 1 to 5 min, resulting in a maximal reduction of 3.70 log CFU per shell egg compared with a deionized water wash for 5 min. There was no significant difference in antibacterial activities against Salmonella and Listeria at the same treatment time between 45 mg/liter of chlorinated water and 14-A acidic EO water treatment (P > or = 0.05). Chlorinated water (200 mg/liter) wash for 3 and 5 min was the most effective treatment; it reduced mean populations of Listeria and Salmonella on inoculated eggs by 4.89 and 3.83 log CFU/shell egg, respectively. However, reductions (log CFU/shell egg) of Listeria (4.39) and Salmonella (3.66) by 1-min alkaline EO water treatment followed by another 1 min of 14-A acidic EO water (41 mg/liter chlorine) treatment had a similar reduction to the 1-min 200 mg/liter chlorinated water treatment for Listeria (4.01) and Salmonella (3.81). This study demonstrated that a combination of alkaline and acidic EO water wash is equivalent to 200 mg/liter of chlorinated water wash for reducing populations of Salmonella Enteritidis and L. monocytogenes on shell eggs.     

Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts

Studies have demonstrated that electrolyzed oxidizing (EO) water is effective in reducing foodborne pathogens on fresh produce. This study was undertaken to determine the efficacy of EO water and two different forms of chlorinated water (chlorine water from Cl2 and Ca(OCl)2 as sources of chlorine) in inactivating Salmonella on alfalfa seeds and sprouts. Tengram sets of alfalfa seeds inoculated with a five-strain cocktail of Salmonella (6.3 x 10(4) CFU/g) were subjected to 90 ml of deionized water (control), EO water (84 mg/liter of active chlorine), chlorine water (84 mg/liter of active chlorine), and Ca(OCl)2 solutions at 90 and 20,000 mg/liter of active chlorine for 10 min at 24 +/- 2 degrees C. The application of EO water, chlorinated water, and 90 mg/liter of Ca(OCl)2 to alfalfa seeds for 10 min reduced initial populations of Salmonella by at least 1.5 log10 CFU/g. For seed sprouting, alfalfa seeds were soaked in the different treatment solutions described above for 3 h. Ca(OCl)2 (20,000 mg/liter of active chlorine) was the most effective treatment in reducing the populations of Salmonella and non-Salmonella microflora (4.6 and 7.0 log10 CFU/g, respectively). However, the use of high concentrations of chlorine generates worker safety concerns. Also, the Ca(OCl)2 treatment significantly reduced seed germination rates (70% versus 90 to 96%). For alfalfa sprouts, higher bacterial populations were recovered from treated sprouts containing seed coats than from sprouts with seed coats removed. The effectiveness of EO water improved when soaking treatments were applied to sprouts in conjunction with sonication and seed coat removal. The combined treatment achieved 2.3- and 1.5-log10 CFU/g greater reductions than EO water alone in populations of Salmonella and non-Salmonella microflora, respectively. This combination treatment resulted in a 3.3-log10 CFU/g greater reduction in Salmonella populations than the control (deionized water) treatment.     

Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces

The effects of electrolyzed oxidizing (EO) water on reducing Listeria monocytogenes contamination on seafood processing surfaces were studied. Chips (5 x 5 cm(2)) of stainless steel sheet (SS), ceramic tile (CT), and floor tile (FT) with and without crabmeat residue on the surface were inoculated with L. monocytogenes and soaked in tap or EO water for 5 min. Viable cells of L. monocytogenes were detected on all chip surfaces with or without crabmeat residue after being held at room temperature for 1 h. Soaking contaminated chips in tap water resulted in small-degree reductions of the organism (0.40-0.66 log cfu/chip on clean surfaces and 0.78-1.33 log cfu/chip on dirty surfaces). Treatments of EO water significantly (p<0.05) reduced L. monocytogenes on clean surfaces (3.73 log on SS, 4.24 log on CT, and 5.12 log on FT). Presence of crabmeat residue on chip surfaces reduced the effectiveness of EO water on inactivating Listeria cells. However, treatments of EO water also resulted in significant reductions of L. monocytogenes on dirty surfaces (2.33 log on SS and CT and 1.52 log on FT) when compared with tap water treatments. The antimicrobial activity of EO water was positively correlated with its chlorine content. High oxidation-reduction potential (ORP) of EO water also contributed significantly to its antimicrobial activity against L. monocytogenes. EO water was more effective than chlorine water on inactivating L. monocytogenes on surfaces and could be used as a chlorine alternative for sanitation purpose. Application of EO water following a thorough cleaning process could greatly reduce L. monocytogenes contamination in seafood processing environments.     

Electrochemistry of free chlorine and monochloramine and its relevance to the presence of Pb in drinking water

The commonly used disinfectants in drinking water are free chlorine (in the form of HOCl/OCl-) and monochloramine (NH2Cl). While free chlorine reacts with natural organic matter in water to produce chlorinated hydrocarbon byproducts, there is also concern that NH2Cl may react with Pbto produce soluble Pb(II) products--leading to elevated Pb levels in drinking water. In this study, electrochemical methods are used to compare the thermodynamics and kinetics of the reduction of these two disinfectants. The standard reduction potential for NH2Cl/Cl- was estimated to be +1.45 V in acidic media and +0.74 V in alkaline media versus NHE using thermodynamic cycles. The kinetics of electroreduction of the two disinfectants was studied using an Au rotating disk electrode. The exchange current densities estimated from Koutecky-Levich plots were 8.2 x 10(-5) and 4.1 x 10(-5) A/cm2, and by low overpotential experiments were 7.5 +/- 0.3 x 10(-5) and 3.7 +/- 0.4 x 10(-5) A/cm2 for free chlorine and NH2Cl, respectively. The rate constantforthe electrochemical reduction of free chlorine at equilibrium is approximately twice as large as that for the reduction of NH2Cl. Equilibrium potential measurements show that free chlorine will oxidize Pb to PbO2 above pH 1.7, whereas NH2Cl will oxidize Pb to PbO2 only above about pH 9.5, if the total dissolved inorganic carbon (DIC) is 18 ppm. Hence, NH2Cl is not capable of producing a passivating PbO2 layer on Pb, and could lead to elevated levels of dissolved Pb in drinking water.     

Interactions of fluoroquinolone antibacterial agents with aqueous chlorine: reaction kinetics, mechanisms, and transformation pathways

Kinetics, products, and mechanistic aspects of reactions between free available chlorine (HOCl/OCl-), ciprofloxacin (CF), and enrofloxacin (EF) were extensively investigated to elucidate the behavior of fluoroquinolone antibacterial agents during water chlorination processes. Although the molecular structures of these two substrates differ only with respect to degree of N(4) amine alkylation, CF and EF exhibit markedly different HOCl reaction kinetics and transformation pathways. HOCI reacts very rapidly at CF's secondary N(4) amine, forming a chloramine intermediate that spontaneously decays in aqueous solution by concerted piperazine fragmentation. In contrast, HOCl reacts relatively slowly at EF's tertiary N(4) amine, apparently forming a highly reactive chlorammonium intermediate (R3N-(4)Cl+) that can catalytically halogenate EF or other substrates present in solution. Flumequine, a fluoroquinolone that lacks the characteristic piperazine ring, exhibits no apparent reactivity toward HOCI but appears to undergo facile halodecarboxylation in the presence of R3N(4)-Cl+ species derived from EF. Measured reaction kinetics were validated in real water matrixes by modeling CF and EF losses in the presence of free chlorine residuals. Combined chlorine (CC) kinetics were determined under selected conditions to evaluate the potential significance of reactions with chloramines. CF's rapid kinetics in direct reactions with HOCl, and relatively high reactivity toward CC, indicate that secondary amine-containing fluoroquinolones should be readily transformed during chlorination of real waters, whether applied chlorine doses are present as free or combined residuals. However, EF's slower HOCl reaction kinetics, recalcitrance toward CC, and participation in the catalytic halogenation cycle described herein suggest that tertiary amine-containing fluoroquinolones will be comparatively stable during most full-scale water chlorination processes.