Evaluation of Neutral Electrolyzed Water as a Potential Fig Processing Surfaces Sanitizer in the Fig Industry

Year 2023, , 254 - 261, 01.05.2023

Çiğdem Yamaner , Ramazan Konak

https://doi.org/10.47115/bsagriculture.1247353

Cited By: 1

Abstract

In this study, the antimicrobial activity of neutral electrolyzed water (NEW) on Bacillus cereus forming endospore, Escherichia coli and, toxin producer Aspergillus flavus and Penicillium expansum was determined both on the surface of steel plates in the presence of organic matter artificially inoculated and in cell suspensions. Also, the antimicrobial efficiency of NEW was compared to that of Sodium hypochlorite (NaClO). Experiments were carried out at room temperature (22 °C). 1% sodium hypochlorite solution (with 531 ppm free chlorine), and different concentrations of NEW, 5% (with 63 ppm free chlorine), 10% (with 120 ppm free chlorine), and 15% (with 187 ppm free chlorine) were used for the comparison. Cell suspensions and stainless-steel plates inoculated with a final 10% liquid fig solution were treated with NEW and NaClO for 0 (untreated, control), 15, 30, and 60 seconds. Then, viable cell counts both in cell suspensions and on the inoculated stainless-steel plates were determined. It was determined that there were significant differences (P<0.05) in the decrease in the number of microorganisms depending on the application time and free chlorine concentration. The reduction ratios (%) in cell suspensions after 60 seconds of treatment with NEW ranged from 48.8 to 100 for E. coli, 11.39 – 32.23 for B. cereus and, 31.12 – 100 for A. flavus. The reduction ratio for P. expansum was %100 for all concentrations of NEW after 60 sec. After 60 seconds application of 1% NaClO to the cell suspensions, the reduction ratios (%) were determined to be 29.56, 23.48, 39.19 and 69.92 for E. coli, B. cereus, A. flavus and P. expansum, respectively. However, in the experiments performed after inoculation of microorganisms and sterile 10% liquid fig solution on the surface of steel plates, it was observed that microorganisms showed greater resistance to NEW and 1% NaClO compared to direct application to the cell suspension. The reduction ratios (%) on the surface of steel plates after 60 seconds of treatment with NEW ranged from 17.66 to 40.07 for E. coli, 23.93–31.77 for B. cereus, 10,91–30,91 for A. flavus and, 49.77–64.85 for P. expansum. After 60 seconds application of 1% NaClO on the surface of steel plates, the reduction ratios (%) were 19.38, 11.70, 7.5 and 46.52 for E. coli, B. cereus, A. flavus and P. expansum, respectively. The results of this study showed that 15% NEW can be used as a strong bactericide and fungicide against endospore-forming bacteria and toxin-producing fungi. Also, 15% NEW is more effective than 1% NaClO in cleaning the surfaces used for fig processing. Therefore, NEW also can be a good alternative to commonly used disinfectants. This is the first report on the use of NEW as a fungicide and bactericide on fig processing surfaces in the fig industry.

Keywords

Neutral electrolyzed water, Fig industry, Endospore-forming bacteria, E. coli, Aspergillus flavus, Penicillium expansum

Supporting Institution

Erbeyli Fig Research İnstitute, Republic of Turkey Ministry of Agriculture and Forestry Fig Research Institute

Thanks

I would like to thank to the Food Group at Erbeyli Fig Research İnstitute. The author disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The author is thankful to financial supports by Republic of Turkey Ministry of Agriculture and Forestry Fig Research Institute

References

• Akbas MY, Ozdemir M. 2008. Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs. Food Microbiol, 25: 386-391. https://doi.org/10.1016/j.fm.2007.09.007.
• Aksoy U. 1997. Harvest and drying of figs. In Aksoy U, editor. Advanced course on fig production. Ege University, Izmir, Türkiye, pp: 16–40.
• Al-Haq MI, Sugiyama J, Isobe S. 2005. Applications of electrolyzed water in agriculture & food industries. Food Sci Technol Res, 11(2): 135–150. https://doi.org/10.3136/fstr.11.135.
• Al-Qadiri MM, Ovissipour N, Al-Alami N, Govindan BN, Shiroodi SG, Rasco B. 2016. Efficacy of neutral electrolyzed water, quaternary ammonium and lactic acid-based solutions in controlling microbial contamination of food cutting boards using a manual spraying technique. J Food Sci, 81(5): 1177-1183. https://doi.org/10.1111/1750-3841.13275.
• Al-Qadiria HM, Smithc S, Sielaffc A, Govindand BN, Ziyainae M, Al-Alamif N, Rascoe B. 2019. Bactericidal activity of neutral electrolyzed water against Bacillus cereus and Clostridium perfringens in cell suspensions and artificially inoculated onto the surface of selected fresh produce and polypropylene cutting boards. Food Control, 96: 212–218. https://doi.org/10.1016/J.FOODCONT.2018.09.019.
• Audenaert K, Monbaliu S, Deschuyffeleer N, Maene P, Vekeman F, Haesaert G, De Saeger S, Eeckhout M. 2012. Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis. Food Control, 23 (2): 515–521. https://doi.org/10.1016/j.foodcont.2011.08.024.
• Ayebah B, Hung Y. 2005. Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities. Food Sci Technol, 28: 247–264. https://doi.org/10.1111/j.1745-4530.2005.00424.x.
• Brasil, 2007. Resolução de diretoria colegiada – RDC N° 14, de 28 de fevereiro de 2007 Agência Nacional de Vigilância Sanitária (ANVISA).
• Buck JW, Van Iersel MW, Oetting RD, Hung YC. 2002. In vitro fungicidal activity of acidic electrolyzed oxidizing water. Plant Dis, 86 (3): 279–281. https://doi.org/10.1094/PDIS.2002.86.3.278.
• CDC Centers for Disease Control and Prevention (2013): Surveillance for foodborne disease outbreaks-United States, 2009-2010. MMWR, 62: 41-47.
• Dychdala GR. 1983. Chlorine and chlorine compounds. In Block SS, editor. Disinfection, Sterilization, and Preservation. Lea and Febiger, Philadelphia, USA, 3rd ed., pp: 157-182.
• Flaishman MA, Rodov V, Stover E. 2008. The fig: Botany, horticulture and breeding. Hortic Rev, 34:113–196. https://doi.org/10.1002/9780470380147.ch2.
• Gaulin C, Le ML, Shum M, Fong D. 2011. Disinfectants and sanitizers for use on food contact surfaces. National Collaborating Center for Environmental Health, Available http://www.ncceh.ca/sites/default/files/Food_Contact_Surface (access date: December 15, 2022).
• Guentzel JL, Lam KL, Callan MA, Emmons SA, Dunham VL. 2008. Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiol, 25(1): 36–41. https://doi. org/10.1016/j.fm.2007.08.003.
• Guentzel JL, Lam KL, Callan MA, Emmons SA, Dunham VL. 2010. Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water. Int. J Food Microbiol, 143 (1–2). 54–60. https://doi.org/10.1016/j.ijfoodmicro.2010.07.028. 10.1016/j.ijfoodmicro.2010.07.028.
• Heperkan D. 2006. The importance of mycotoxins and a brief history of mycotoxin studies in Turkey. ARI, 54: 18‒27.
• Kim C, Hung YC, Brackett RE. 2000. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. Int J Food Microbiol, 61 (2–3): 199–207. https://doi.org/10.1016/s0168-1605(00)00405-0
• Lemos JG, Stefanello A, Olivier Bernardi A, Valle Garcia M, Nicoloso Magrini L, Cichoski AJ, Wagner R, Venturini Copetti M. 2020. Antifungal efficacy of sanitizers and electrolyzed waters against toxigenic Aspergillus. Food Res Int, 137: 109451. https://doi.org/10.1016/j.foodres.2020.109451.
• Menegaro A, Flores AF, Simer P, Silva FI, Sbardelotto PRR, Pinto EP. 2016. Sanitizantes: concentrações e aplicabilidade na indústria de alimentos. Sci Agrary Parana, 15: 171 –174. https://doi.org/10.18188/sap.v15i2.13022.
• Messer JW, Rice EW, Johnson CH, William MG. 2000. Spread plate technique. In Robinson RK, Batt CA, Patel PD, editors. Encyclopedia of food microbiology. Academic Press, New York, USA, pp: 2156-2160.
• Ovissipour M, Al-Qadiri HM, Sablani SS, Govindan NB, Al-Alami N, Rasco B. 2015. Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions. Food Control, 53: 117–123. http://dx.doi.org/10.1016/j.foodcont.2015.01.006.
• Rahman SME, Khan I, Oh DH. 2016. Electrolyzed water as a novel sanitizer in the food industry: Current trends and future perspectives. Compr Rev Food Sci, 15: 471–490. https://doi.org/10.1111/1541-4337.12200.
• RASFF. 2017. Rapid alert system for food and feed. Annual Report 2017 on Functioning of the RASFF, EU Report, EU Commission, Health and Consumer Protection Directorate-General. https://op.europa.eu/en/publication-detail/-/publication/f4adf22f-4f7c-11e9-a8ed-01aa75ed71a1/language-en (access date: December 15, 2022).
• RASFF. 2018. Rapid alert system for food and feed. Annual Report 2018 on Functioning of the RASFF, EU Report, EU Commission, Health and Consumer Protection Directorate-General. https://op.europa.eu/en/publication-detail/-/publication/c3318331-d9c4-11e9-9c4e-01aa75ed71a1/language-en (access date: December 15, 2022).
• Sehirli S, Karabulut OA, Ilhan K, Sehirli A. 2020. Use and efficiency of disinfectants within a hydrocooler system for postharvest disease control in sweet cherry. Int J Fruit Sci, 20 (S3): 1590–1606. https://doi.org/10.1080/15538362.2020.1822265.
• Spadaro D, Vola R, Piano S, Gullino ML. 2002. Mechanism of action and efficacy of four isolates of the yeast Metschnikowia pulcherrima active against postharvest pathogens on apples. Postharvest Biol Technol, 24: 123-134. https://doi.org/10.1016/S0925-5214(01)00172-7.
• Tosun N, Delen N. 1998. Minimising of contamination of aflatoxigenic fungi and subsequent aflatoxin development in fig orchards by fungicides. Acta Hortic, 480: 193–197.
• Vasquez-Lopez A, Gomez-Jaimes R, Villarreal-Barajas T. 2021. Effectiveness of neutral electrolyzed water and copper oxychloride on fungi spores isolated from tropical fruits. Heliyon, 7: e07935. https://doi.org/10.1016/j.heliyon.2021.e07935.
• Veasey S, Muriana PM. 2016. Evaluation of electrolytically-generated hypochlorous acid (‘Electrolyzed Water’) for sanitation of meat and meat-contact surfaces. Foods, 5(2): 42. https://doi.org/10.3390/foods5020042.
• Villarreal-Barajas T, V´azquez-Dur´na A, M´endez-Albores A. 2022. Effectiveness of electrolyzed oxidizing water on fungi and mycotoxins in food. Food Control, 131: 108454. https://doi.org/10.1016/j.foodcont.2021.108454.
• Wang L, Bassiri M, Najafi R, Najafi K, Yang J, Khosrovi B, Robson MC. 2007. Hypochlorous acid as a potential wound care agent: Part I. Stabilized hypochlorous acid: A component of the inorganic armamentarium of innate immunity. J Burns Wounds, 6(e5): 65-79.
• Wang X, Demirci A, Puri VM. 2016. Electrolyzed Oxidizing Water for Food and Equipment Decontamination. In: Handbook of Hygiene Control in the Food Industry. Elsevier Inc., Woodhead Publishing, New York, USA, 2nd ed., pp: 503-520.
• Xiong K, Liu HJ, Liu R, Li LT. 2010. Differences in fungicidal efficiency against Aspergillus flavus for neutralized and acidic electrolyzed oxidizing waters. Int J Food Microbiol, 137(1): 67–75. https://doi.org/10.1016/j.ijfoodmicro.2009.10.032.
• Yamaner Ç, Ayvaz M, Konak R, Tan N, Kösoğlu İ, Dimoglo A. 2016. Efficacy of neutralised electrolysed water and mild heat against foodborne pathogens isolated from Ficus carica. Ital J Food Sci, 28(2): 208-220. https://doi.org/10.14674/1120-1770/ijfs.v260.
• Zang YT, Bing S, Li YJ, Shu DQ. 2019. Application of slightly acidic electrolyzed water and ultraviolet light for Salmonella enteritidis decontamination of cell suspensions and surfaces of artificially inoculated plastic poultry transport coops and other facility surfaces. Poultry Sci, 98: 6445–6451. http://dx.doi.org/10.3382/ps/pez520.