Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons |
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| Affiliation: | 1. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore;2. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, PR China;3. Shenzhen Timevalue Information Technology Co., Ltd., 9 Keji Road, Shenzhen, Guangdong, 518055, PR China;1. Institute of Food Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;2. Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province, China;3. The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;4. Human Nutrition Department, Egerton University, PO Box 536, Egerton, Kenya;1. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea;2. Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea;1. Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 151-921, Republic of Korea;2. Institutes of Green BioScience & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 232-916, Republic of Korea |
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| Abstract: | The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food contact surface was evaluated. Stainless steel coupon was chosen as attachment surface for Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012, representing bacteria, yeast and mold, respectively. The results showed that although LCNEW itself could effectively reduce survival population of E. coli ATCC 25922, P. pastoris GS115 and low concentration A. pullulans 2012 in planktonic status, LCNEW combined with ultrasound showed more sanitising efficacy for air-dried cells on coupons, with swift drops: 2.2 and 3.1 log CFU/coupon reductions within 0.2 min for E. coli ATCC 25922 and P. pastoris GS115, respectively and 1.0 log CFU/coupon reductions within 0.1 min for A. pullulans 2012. Air-dried cells after treatment were studied by atomic force microscopy (AFM)/optical microscopy (OM) and protein leakage analyses further. All three strains showed visible cell damage after LCNEW and LCNEW combined with ultrasound treatment and 1.41 and 1.73 μg/mL of protein leakage were observed for E. coli ATCC 25922 and P. pastoris GS115, respectively after 3 min combination treatment, while 6.22 μg/mL of protein leakage for A. pullulans 2012 after 2 min combination treatment. For biofilms, LCNEW combined with ultrasound also significantly reduced the survival cells both on coupons and in suspension for all three strains. The results suggest that LCNEW combined with ultrasound is a promising approach to sanitise food equipment. |
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| Keywords: | Electrolyzed water Ultrasound Air-dried cells Coupon Atomic force microscopy (AFM) Sanitization Protein leakage Mechanism Bacteria Yeasts Moulds Stainless steel Food safety Organic food Optical microscopy (OM) |
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