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

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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.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
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.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.institutionauthorTarlak, Fatih
dc.institutionauthorid0000-0001-5351-1865
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.titleQuantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces
dc.typeArticle

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