Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces

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dc.authoridPerez-Rodriguez, Fernando/0000-0003-1016-5725
dc.authoridTARLAK, Fatih/0000-0001-5351-1865
dc.authoridPossas, Aricia/0000-0002-5006-8703
dc.authoridGarcia-Gimeno, Rosa Maria/0000-0001-5241-6348
dc.authorwosidPerez-Rodriguez, Fernando/A-3081-2011
dc.authorwosidPossas, Aricia/AAV-9283-2021
dc.authorwosidPossas, Arícia/JVZ-5496-2024
dc.authorwosidTARLAK, Fatih/AAO-1760-2020
dc.authorwosidGarcia-Gimeno, Rosa Maria/L-4837-2014
dc.contributor.authorPossas, Aricia
dc.contributor.authorPerez-Rodriguez, Fernando
dc.contributor.authorTarlak, Fatih
dc.contributor.authorMaria Garcia-Gimeno, Rosa
dc.date.accessioned2024-06-13T20:18:01Z
dc.date.available2024-06-13T20:18:01Z
dc.date.issued2021
dc.departmentİstanbul Gedik Üniversitesi
dc.description.abstractThe efficacy of electrolyzed water (EW) to inactivate Listeria monocytogenes on stainless steel surfaces was evaluated and modelled in the present study. L. monocytogenes was inoculated on stainless steel coupons and subsequently subjected to Neutral EW (NEW, pH = 7.0) and Slightly Acid EW (SAEW, pH = 5.0) with different Available Chlorine Concentration (ACC, 50-200 mg/L) for different exposure times (0-6 min). The number of viable cells on coupons decreased as the exposure time increased at all ACC concentrations. Treatments with SAEW resulted in higher reductions of L. monocytogenes, i.e., 2.30 +/- 0.16 to 5.64 +/- 0.11 log cfu/cm(2), in comparison with NEW treatments (1.55 +/- 0.11 to 5.22 +/- 0.12 log cfu/cm(2)), probably due to the synergistic bactericidal effect between the acidic pH, higher oxidation-reduction potential and the effective form of chlorine, reported in previous studies. Since SAEW was the most effective against L. monocytogenes, two approaches were tested to model the survival data: the one- and two-step modelling procedures. The Weibull model was suitable to describe the survival data and both approaches produced suitable survival models (adj-R-2>0.92 and MSE<0.2). EW is effective in reducing bacterial contamination on food-contact surfaces and the survival data and models derived from this study are relevant to optimize its use as an environment-friendly sanitizer in the food industry.
dc.description.sponsorshipSpanish Ministry of Economy and Competitiveness [RTA2013.00055-C02-02]; FEDER European Funds; Centro Tecnologico de la Industria Carnica de la Rioja
dc.description.sponsorshipThis study was supported by the Spanish Ministry of Economy and Competitiveness (Project RTA2013.00055-C02-02) and FEDER European Funds. Authors thank Centro Tecnologico de la Industria Carnica de la Rioja for providing electrolyzed water.
dc.identifier.doi10.1016/j.jfoodeng.2020.110287
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.scopus2-s2.0-85089561929
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2020.110287
dc.identifier.urihttps://hdl.handle.net/11501/1175
dc.identifier.volume290
dc.identifier.wosWOS:000568731400023
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofJournal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEco-Friendly Sanitizer
dc.subjectCross-Contamination
dc.subjectPredictive Microbiology
dc.subjectMathematical Modelling
dc.subjectFoodborne Pathogen
dc.subjectEscherichia-Coli O157-H7
dc.subjectStainless-Steel
dc.subjectBiofilms
dc.subjectKinetics
dc.subjectSpores
dc.subjectDecontamination
dc.subjectUltrasound
dc.subjectSanitizer
dc.subjectEfficacy
dc.titleQuantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces
dc.typeArticle

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