The Use of Electrolyzed Water in Food Industry (Turkish with English Abstract)

Öz

The basis of food safety depends on hygiene and sanitation. For this reason, the cleaning and disinfection process as well as the used disinfectant substances must not present health risks. The disinfectants used in health industry are those containing chlorine, those containing iodine (iodofors), surface active compounds, quaternary ammonium compounds, amphitricha compounds, oxidants (hydrogen peroxide, peracetic acid, ozone), alkaline and acidic compounds and etc. In recent years, electrolyzed water has been tested and used in food industry and in other different applications as a disinfectant. Electrolyzed water has certain important advantages to other conventional agents of cleaning, such as effective disinfection, user-friendly, relatively low cost, and being environment-friendly. The aim of this review is to inform about electrolyzed water and its use in food industry.

Anahtar Kelimeler

• Disinfectant, cleaning, electrolyzed water

Elektrolize Suyun Gıda Endüstrisinde Kullanımı

Öz

Gıda güvenliğinin temelini; hijyen ve sanitasyon oluşturur. Bu nedenle yapılan temizlik ve dezenfeksiyonlar ve kullanılan dezenfektan maddeler, insan sağlığı açısından risk oluşturmamalıdır. Gıda endüstrisinde yaygın olarak kullanılan dezenfektanlar klor içeren dezenfektanlar, iyot içeren dezenfektanlar (iyodoforlar), yüzey aktif bileşikler, kuarterner amonyum bileşikler, amfoterik bileşikler, oksidan maddeler (hidrojen peroksit, perasetik asit, ozon), alkali ve asit bileşikler vb.dir. Son yıllarda elektrolize su, gıda endüstrisinde ve diğer çeşitli uygulamalarda dezenfektan olarak test edilmiş ve kullanılmaya başlanmıştır. Elektrolize su, etkili dezenfeksiyon, kolay kullanım, nispeten ucuz ve çevre dostu olması gibi nedenlerden dolayı diğer geleneksel temizleme maddeleri üzerinde bazı önemli avantajlara sahiptir. Bu derlemenin amacı elektrolize su ve gıda endüstrisinde kullanımı hakkında bilgi vermektir.

Anahtar Kelimeler

• Dezenfektan, temizlik, elektrolize su

Kaynakça

1. Mead PS, Slusker L, Dietz V, Slutsker L, Dietz V, McCagi LF. 1999. Food-related illness and death in the United States. Emerging Infect Dis, 5, 607–625.
2. Chang PC. 2003. HACCP Update in fish process in Taiwan. In DF: Hwang & T. Noguchi (Eds.), Proceedings of International Scientific Symposium On Marine Toxins and Marine Food Safety (pp. 137–141). Keelung: National Taiwan Ocean University.
3. Poçan HB. 2010. Elektrolize suyun gıda endüstrisinde kullanımı. Selçuk Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Semineri, Konya, Türkiye, 55s.
4. Karakaya M. 2008. Gıda İflletmelerinde Hijyen ve Sanitasyon. Basılmamıfl Ders Notu. Selçuk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Konya.
5. Ekici L, Sağdıç O, Kesmen Z. 2006. Gıda Endüstrisinde Alternatif Bir Dezenfektan: Ozon. http://www.teknolojikarastirmalar.com/frmDetay TR.aspx?IDDergi=2&IDIcerik=140 (Eriflim tarihi 08.03.2011)
6. Fabrizio KA, Cutter CN, 2003. Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella typhimurium and Listeria monocytogenes. J of Food Protect, 66, 1379–1384.
7. Horiba N, Hiratsuka K, Onoe T, Yoshida T, Suzuki K, Matsumoto T. 1999. Bactericidal effect of electrolyzed neutral water on bacteria isolated from infected root canals. Oral Surgery, Oral Medicine, Oral Pathology, Oral Radiology, and Endodontics,87, 83–87.
8. Kim C, Hung YC, Brachett RE. 2000a. Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of food-borne pathogens. Int J of Food Microbiol, 61, 199–207.

9. Kim C, Hung YC, Brackett RE. 2000b. Roles of oxidation-reduction potential in electrolyzed oxi- dizing and chemically modified water for the inactivation of food related pathogens. J of Food Protect,63 19-24.
10. Kim C, Hung YC, Brackett RE, Frank JF. 2001. Inactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water. J of Food Process and Preserv,25, 91-100.
11. Kimura M, Mikami K, Hoshikawa H, Mori T, Kasai H, Yoshimizu M, 2006. Effect or rearing using an electrolyzed seawater on reduction of Vibrio parahaemolyticusfrom sea urchin. Nippon Suisan Gakkaishi,72, 1–5.
12. Kiura H, Sano K, Morimatsu S, Nakano T, Morita C, Yamaguchi M. 2002. Bactericidal activity of electrolyzed acid water from solution containing sodium chloride at low concentration, in comparison with that at high concentration. Int J of Food Microbiol Methods49, 285–293.
13. Park H, Hung YC, Brackett RE. 2002a. Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing. Int J of Food Microbiol, 72 (1-2): 77-83. 14. Vorobjeva NV, Vorobjeva LI, Khodjaev EY. 2003. The bactericidal effects of electrolyzed oxidizing water on bacterial strains involved in hospital infections. Artificial Organs, 28, 590–592. 15. Anon 2010. http://www.turkcebilgi.com/ elektroliz/ansiklopedi.
14. Millioğlu Ö. 2006. Elektrolize suyun Vicia faba L.üzerine genotoksik etkisinin kontrolü, Gebze Yüksek Teknoloji Enstitüsü, Mühendislik ve Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi.
15. Huang YR, Hung YC, Hsu SY, Huang YW, Hwang DF. 2008. Application of electrolyzed water in the food industry. Food Control 19, 329-345. 18. Tagawa M, Yamaguchi T, Yokosuka O, Matsutani S, Maeda T, Saisho H. 2000. Inactivation of hepadnavirus by electrolyzed acid water. J Antimicrob Chemother,46, 363-368.
16. Rutala WA, Weber DJ. 1997. Uses of inorganic hypochlorite (bleach) in healty-care facilities. Clin Microbiol Rev,10, 597-610.
17. Hara Y, Kobayashi K, Izumi Y. 2003. Activation of subtilisin, alpha-amylase and lipase by electrolyzed water. J of The Japanese Soc for Food Sci and Technol.-Nippon Shokuhin Kagaku Kogaku Kaishi, 50, 12: 563-569.
18. Hsu SY. 2005. Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water. J of Food Engineer,66, 171-176.
19. Tosa N, Yamasaki Y. 2000. Effect of organic substances on the residual chlorine contained in the strong acidic electrolyzed water. J of The Japanese Soc for Food Sci and Technol.-Nippon Shokuhin Kagaku Kogaku Kaishi, 47, 4: 287-295. 23. Koseki S, Itoh K, 2000. Fundament properties of electrolyzed water. J of The Japanese Soc for Food Sci and Technol.-Nippon Shokuhin Kagaku Kogaku Kaishi, 47, 5: 390-393.
20. Mori Y, Komatsu S, Hata Y, 1997. Toxicity of electrolyzed strong acid aqueous solution-subacute toxicity test and effect on oral tissue in rats. Odontology,84, 619–626.
21. Sakurai Y, Nakatsu M, Sato Y, Sato K. 2003. Endoscope contamination from HBV- and HCV- positive patients and evaluation of a cle- aning/disinfecting method using strongly acidic electrolyzed water. Digest Endoscopy, 15, 19–24. 26. Tanaka N, Fujisawa T, Daimon T, Fujiwara K, Yamamoto M. 1999. The effect of electrolyzed strong acid aqueous solution on hemodialysis equipment. Artificial Organs, 23, 1055–1062.
22. Walker SP, Demirci A, Graves RE, Spencer SB, Roberts RF. 2005a. CIP cleaning of a pipeline milking system using electrolyzed oxidizing water. Int J of Dairy Technol, 58, 65–73.
23. Venkitanarayanan KS, Ezeike GO, Hung YC, Doyle MP. 1999a. Inactivation of Escherichia coli O157:H7 and Listera moncytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. J of Food Protect, 62, 857–860.
24. Fabrizio KA, Sharma RR, Demirci A, Cutter CN. 2002. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poultry Sci, 81, 1598–1605.
25. Russell SM. 2003. The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs. Poultry Sci, 82, 158–162.
26. Izumi H. 1999. Electrolyzed water as a disinfectant for fresh-cut vegetables. J of Food Sci, 64, 536–539.
27. Koseki S, Itoh K. 2001a. The effect of acidic electrolyzed water on the quality of cut vegetables. J of The Japanese Soc for Food Sci and Technol.- Nippon Shokuhin Kagaku Kogaku Kaishi, 48, 5: 365-369.
28. Koseki S, Yoshida K, Isobe S, Itoh K. 2001b. Decontamination of lettuce using acidic electrolyzed water. J of Food Protect, 64, 652–658.
29. Koseki S, Fujiwara K, Itoh K. 2002. Decontaminative effect of frozen acidic electrolyzed water on lettuce. J of Food Protect, 65, 411–414.
30. Koseki S, Isobe S, Itoh K. 2004a. Efficacy of acidic electrolyzed water ice for pathogen control on lettuce. J of Food Protect, 67, 2544–2549.
31. Koseki S, Yoshida K, Isobe S, Itoh K. 2004b. Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries. J of Food Protect,67, 1247–1251.
32. Yang H, Swem BL, Li Y. 2003. The effect of pH on inactivation of pathogenic bacteria on fresh-cut lettuce by dipping treatment with electrolyzed water. J of Food Sci, 68, 1013–1017.
33. Kim C, Hung YC, Brackett RE, Lin CS. 2003. Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts. J of Food Protect, 66, 208–214.
34. Al-Haq MI, Seo Y, Oshita S. Kawagoe Y. 2002. Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana. Food Res Inter,35, 657–664.
35. Okull DO, Laborde LF. 2004. Activity of electrolyzed oxidizing water against Penicilium expansum on suspension and on wounded apples. J of Food Sci, 69, 23–27.
36. Al-Haq MI, Seo Y, Oshita S, Kawagoe Y. 2001. Fungicidal effectiveness of electrolyzed oxidizing water on post harvest brown rot of peach. Horticultural Sci, 36, 1310–1314.
37. Bari ML, Sabina Y, Isobe S, Uemura T, Isshiki K. 2003. Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on the surfaces of tomatoes. J of Food Protect, 66, 542–548.
38. Ayebah B, Hung YC, Frank JF. 2005. Enhancing the bactericidal effect of electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel. J of Food Protect, 68, 1375–1380.
39. Park H, Hung YC, Kim C. 2002b. Effectiveness of electrolyzed water as a sanitizer for treating different surfaces. J of Food Protect, 65, 1276–1280.
40. Walker SP, Demirci A, Graves RE, Spencer SB, Roberts RF. 2005b. Cleaning milking systems using electrolyzed oxidizing water. Transactions of ASAE,48, 1827–1833.
41. Park BK, Oh MH, Oh DH. 2004. Effect of electrolyzed water and organic acids on the growth inhibition of Listeria monocytogenes on lettuce. Korean J Food Preserv. 11, 530-537.
42. Park YB, Jin YG, Rahman SME, Ahn J, Oh DH. 2009. Synergistic effect of electrolyzed water and citric acid against Bacillus cereus cells and spores on cereal grains. J Food Sci. 74, 185-189.
43. Rahman SME, Jin YG, Oh DH. 2010. Combined effects of alkaline electrolyzed water and citric acid with mild heat to control microorganisms on cabbage. J Food Sci. 75: 111-115.
44. Venkitanarayanan KS, Ezeike GOI, Hung YC, Doyle MP. 1999b. Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes. Appl and Environment Microbiol,65, 4276-4279. 50. Len SV, Hung YC, Erickson M, Kim C. 2000. Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH. J of Food Protect, 63, 1534–1537.
45. Buck JW, Van Iersel MW, Oetting RD, Hung YC. 2002. In vitro fungicidal activity of acidic electrolyzed oxidizing water. Plant Dis, 86, 278- 281.
46. Bonde MR, Nester SE, Khayat A, Smilanick JL, Frederick RD, Schaad NW. 1999. Comparison of effects of acidic electrolyzed water and NaOCl on Tilletia indica teliospore germination. Plant Dis,83, 627–632.
47. Windham WR, Kurt LC, Park BS, Buhr RJ. 2001. Visible/NIR spectroscopy for characterizing fecal contamination of chicken carcasses. ASAE Paper 01–6004. ASAE, St.
48. Alterkruse SF, Stern NJ, Fields PI, Swerdlow DW. 1999. Campylobacter jejuni an emerging foodborne pathogens. Emerg Infect Dis. 5: 28–35.
49. White PL, Baker AR, James WO. 1997. Strategies to control Salmonella and Campylobacter in raw poultry products. Rev Sci Technol Int Epiz, 16, 525–541.
50. Xiong H, Li Y, Slavik MF, Walker JT. 1998. Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium. J Food Protect.61, 272–275.
51. Kemp GK, Aldrich ML, Waldroup AL. 2000. Acidified sodium chlorite antimicrobial treatment of broiler carcasses. J. Food Prot. 63: 1087–1092.
52. Morris CE. 1999. Multiple hurdles minimize pathogens. Food Eng. 71, 75–80.
53. Lillard HS, Thomson JE. 1983. Efficacy of hydrogen peroxide as a bactericide in poultry chiller water. J Food Sci. 48, 125–126.
54. Katta SR, Rao DR, Dunki R. Chawan CB, 1991. Effect of gamma irradiation of whole chicken carcasses on bacterial loads and fatty acids. J Food Sci. 56: 371–373.
55. Göksoy EO, James C, Corry JEL. 2000. The effect of short-time microwave exposures on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat. J Food Engineer45, 153–160.
56. Vivien MA, Janet EL, Burton CH, Whyte RT, Mead GC. 2000. Hygiene aspects of modern poultry chilling. Int J Food Microbiol. 58: 39–48.
57. Smulders FJM, Greer GG. 1998. Integrating microbial decontamination with organic acids in HACCP programs for muscle foods: Prospects and controversies. Int J Food Microbiol. 44: 149–169.
58. Mahmoud BSM, Yamazaki K, Miyashita K, Shin II, Suzuki T. 2006. A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. Food Chem. 99, 656-662.
59. Onishi R, Hara Y, Arai E. 2001. Improvement of eating quality and preservability of cooked rice obtained from aged rice grains by weak electrolyzed cathode water. J of The Japanese Soc for Food Sci and Technol-Nippon Shokuhin Kagaku Kogaku Kaishi, 48 (2): 112-118.