Nötral Elektrolize Suyun Listeria monocytogenes’e Karşı Antibakteriyel Etkinliği

Yıl 2023, Cilt: 16 Sayı: 4, 574 - 579, 31.12.2023

Gülay Merve Bayrakal , Ali Aydın , Çağla Sarımaden Nasri , Gürhan Çiftçioğlu

https://doi.org/10.30607/kvj.1350051

Öz

Gıda kaynaklı enfeksiyonların başlıca nedenleri arasında gıda endüstrisindeki yetersiz temizlik ve dezenfeksiyon işlemleri yer almaktadır. Bu nedenle, gıda üreten işyerlerinde yerinde etkin temizlik çok önemlidir. Gıda endüstrisinde kullanılan geleneksel dezenfektanların tahriş meydana getirme, korozyon, toksisite ve kalıntı oluşturma gibi yan etkileri bulunmaktadır. Bu nedenle elektrolize su, gıda endüstrisinde etkin bir dezenfektan olarak popülerlik kazanmıştır. Nötral elektrolize su (NES), patojenleri etkili bir şekilde inaktive etmek için hipokloröz asit ile hipoklorit içermekte olup, ayrıca NES’in kararlı olduğu da kanıtlanmıştır. Gıda kaynaklı yaygın bir patojen olan Listeria monocytogenes, gıda üretim zinciri boyunca farklı noktalarda ve koşullarda bulunmaktadır. Bu çalışmada, NES'in farklı konsantrasyonlarda, farklı sürelerde ve in vitro koşullarda L. monocytogenes üzerindeki antimikrobiyal etkisi incelenmiştir. NES'in etkinliğini değerlendirmek için %0.1, %5, %10, %50 ve %90'lık konsantrasyonlar hazırlanarak inaktivasyon işlemi oda sıcaklığında 30, 60, 90, 120 dakikalık sürelerde gerçekleştirilmiştir. Elde edilen sonuçlar, dezenfektanın %10, %50 ve %90 konsantrasyonlarının L. monocytogenes sayısını 30 dakika içinde tespit edilemeyen seviyelere düşürdüğünü göstermiştir. Buna karşın, %0.1 konsantrasyonda ise tüm uygulanan sürelerde yalnızca 1 log10 azalma sağlanmıştır. Bu çalışma, NES'in L. monocytogenes'i inaktive etmek için oldukça etkili olduğunu ve gıda endüstrisinde daha fazla kullanılması gerektiğini ortaya koymaktadır. Sonuıç olarak, NES' in gıda endüstrisindeki geleneksel dezenfektanlara karşı güvenli, çevre dostu ve gıda kalitesine zarar vermeyen bir alternatif olduğu saptanmış olup, kullanımının artırılmasını tavsiye edilmektedir.

Anahtar Kelimeler

Antimikrobiyal aktivite, Listeria monocytogenes, Nötral elektrolize su

Antibacterial Activity of Neutral Electrolyzed Water Against Listeria monocytogenes

Öz

Inadequate cleaning and disinfection processes in the food industry are major causes of foodborne infections. Therefore, an effective cleaning process is essential for food production areas. Traditional disinfectants in the food industry have side effects like corrosion, irritation, toxicity, and residue problems. Therefore, electrolyzed water has become increasingly popular as an effective disinfectant in the food industry. Neutral electrolyzed water (NEW) contains hypochlorous acid and hypochlorite to inactivate pathogens effectively and has been proven to be stable. Listeria monocytogenes, a common foodborne pathogen, can be found throughout the food production chain at different points and conditions. This study examined the antimicrobial effect of NEW on L. monocytogenes at different concentrations, exposure times, and in vitro conditions. To assess the effectiveness of NEW, 0.1 %, 5 %, 10 %, 50 %, and 90 % concentrations were prepared, and the inactivation treatment was carried out for 30, 60, 90, and 120 min at room temperature. The results showed that at concentrations of 10 %, 50 %, and 90 %, the disinfectant significantly reduced the number of L. monocytogenes to undetectable levels within 30 minutes. However, about 1 log10 reduction was achieved at 0.1 % concentration in all applied times. This study reveals that NEW is highly effective for inactivating L. monocytogenes and should be used more in the food industry. In conclusion that NEW is a safe, environmentally friendly, and not harmful to food quality alternative to traditional disinfectants in the food industry, and recommended its increased use.

Anahtar Kelimeler

Antimicrobial activity, Listeria monocytogenes, Neutral electrolyzed water

Kaynakça

• Al-Qadiri, H. M., Smith, S., Sielaff, A. C., Govindan, B. N., Ziyaina, M., Al-Alami, N., & Rasco, 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
• Arevalos-Sánchez, M., Regalado, C., Martin, S. E., Domínguez-Domínguez, J., & García-Almendárez, B. E. (2012). Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity. Food Control, 24(1-2), 116-122. https://doi.org/10.1016/j.foodcont.2011.09.012
• Buchanan, R., R. Lindqvist, T. Ross, M. Smith, E. Todd, R. Whiting (2004). Risk assessment of Listeria monocytogenes in ready-to-eat foods. Microbiological Risk Assessment Series, 4. Food and Agriculture Organization of the United Nations, Rome (Italy).
• Carrascosa, C., Raheem, D., Ramos, F., Saraiva, A., & Raposo, A. (2021). Microbial biofilms in the food industry—A comprehensive review. International Journal of Environmental Research and Public Health, 18(04), 2014. https://doi.org/10.3390/ijerph18042014
• Chen, B. K., & Wang, C. K. (2022). Electrolyzed water and its pharmacological activities: A mini-review. Molecules, 27(4), 1222. https://doi.org/10.3390/molecules27041222
• Coban, A., Pennone, V., Sudagidan, M., Molva, C., Jordan, K., & Aydin, A. (2019). Prevalence, virulence characterization, and genetic relatedness of Listeria monocytogenes isolated from chicken retail points and poultry slaughterhouses in Turkey. Brazilian Journal of Microbiology, 50, 1063-1073. https://doi.org/10.1007/s42770-019-00133-y
• Cui, X., Shang, Y., Shi, Z., Xin, H., & Cao, W. (2009). Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions. Journal of Food Engineering, 91(4), 582-586. https://doi.org/10.1016/j.jfoodeng.2008.10.006
• Deshmukh, S. P., Patil, S. M., Mullani, S. B., & Delekar, S. D. (2019). Silver nanoparticles as an effective disinfectant: A review. Materials Science and Engineering: C, 97, 954-965. https://doi.org/10.1016/j.msec.2018.12.102
• Deza, M. A., Araujo, M., & Garrido, M. J. (2005). Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water. Letters in applied microbiology, 40(5), 341-346. https://doi.org/10.1111/j.1472-765X.2005.01679.x
• Deza, M. A., Araujo, M., & Garrido, M. J. (2003). Inactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water. Letters in applied microbiology, 37(6), 482-487. https://doi.org/10.1046/j.1472-765X.2003.01433.x
• Ding, T., & Liao, X. (2019). Decontamination efficacy and principles of electrolyzed water. In Electrolyzed Water in Food: Fundamentals and Applications (pp. 17-38). Singapore: Springer Singapore. https://doi.org/10.1007/978-981-13-3807-6_2
• Fabrizio, K. A., & Cutter, C. N. (2003). Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes. Journal of Food Protection, 66(8), 1379-1384. https://doi.org/10.4315/0362-028X-66.8.1379
• Hamidi, R. M., Shekarforoush, S. S., Hosseinzadeh, S., & Basiri, S. (2021). Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat. Food Protection Trends, 41(4).
• Huang, Y. R., Hung, Y. C., Hsu, S. Y., Huang, Y. W., & Hwang, D. F. (2008). Application of electrolyzed water in the food industry. Food control, 19(4), 329-345. https://doi.org/10.1016/j.foodcont.2007.08.012
• Iram, A., Wang, X., & Demirci, A. (2021). Electrolyzed oxidizing water and its applications as sanitation and cleaning agent. Food Engineering Reviews, 13, 411-427. https://doi.org/10.1007/s12393-021-09278-9
• Jee, D. Y., & Ha, J. W. (2021). Synergistic interaction of tap water-based neutral electrolyzed water combined with UVA irradiation to enhance microbial inactivation on stainless steel. Food Research International, 150, 110773. https://doi.org/10.1016/j.foodres.2021.110773
• Jee, D. Y., & Ha, J. W. (2023). Inactivation of Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid. Food Microbiology, 112, 104233. https://doi.org/10.1016/j.fm.2023.104233
• Kara, R., & Aslan S. (2021). Investigation of Listeria monocytogenes in workers, equipment and environmets at kaymak processing plants. Food Science and Technology, 41, 449-452. https://doi.org/10.1590/fst.02620
• Martínez-Suárez, J. V., Ortiz, S., & López-Alonso, V. (2016). Potential impact of the resistance to quaternary ammonium disinfectants on the persistence of Listeria monocytogenes in food processing environments. Frontiers in microbiology, 7, 638. https://doi.org/10.3389/fmicb.2016.00638
• Medina-Gudiño, J., Rivera-Garcia, A., Santos-Ferro, L., Ramirez-Orejel, J. C., Agredano-Moreno, L. T., Jimenez-Garcia, L. F., ... & Cano-Buendia, J. A. (2020). Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli. International journal of food microbiology, 320, 108538. https://doi.org/10.1016/j.ijfoodmicro.2020.108538
• Mısırlı, F., & Aydin, A. (2011). Effectiveness of different disinfectants used in the food production facility on selected foodborne pathogens. Kafkas Universitesi Veteriner Fakültesi Dergisi, 17(suppl ), 167-171. https://doi.org/10.9775/kvfd.2010.3500
• Ovissipour, M., Al-Qadiri, H. M., Sablani, S. S., Govindan, B. N., 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. https://doi.org/10.1016/j.foodcont.2015.01.006
• Ovissipour, M., Shiroodi, S. G., Rasco, B., Tang, J., & Sablani, S. S. (2018). Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. International journal of food microbiology, 276, 10-19. https://doi.org/10.1016/j.ijfoodmicro.2018.04.005
• Pedreira, A., Taşkın, Y., & García, M. R. (2021). A critical review of disinfection processes to control SARS-CoV-2 transmission in the food industry. Foods, 10(2), 283. https://doi.org/10.3390/foods10020283
• Pogreba-Brown, K., Boyd, K., Schaefer, K., Austhof, E., Armstrong, A., Owusu-Dommey, A., ... & Hoffman, S. (2022). Complications Associated with Foodborne Listeriosis: A Scoping Review. Foodborne Pathogens and Disease, 19(11), 725-743. https://doi.org/10.1089/fpd.2022.0012
• Possas, A., Pérez-Rodríguez, F., Tarlak, F., & García-Gimeno, R. M. (2021). Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces. Journal of Food Engineering, 290, 110287. https://doi.org/10.1016/j.jfoodeng.2020.110287
• Rahman, S. M. E., Park, J. H., Wang, J., & Oh, D. H. (2012). Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens. Journal of Food Engineering, 113(4), 548-553. https://doi.org/10.1016/j.jfoodeng.2012.07.011
• Rivera‐Garcia, A., Santos‐Ferro, L., Ramirez‐Orejel, J. C., Agredano‐Moreno, L. T., Jimenez‐Garcia, L. F., Paez‐Esquiliano, D., ... & Cano‐Buendia, J. A. (2019). The effect of neutral electrolyzed water as a disinfectant of eggshells artificially contaminated with Listeria monocytogenes. Food science & nutrition, 7(7), 2252-2260. https://doi.org/10.1002/fsn3.1053
• Sepin, Ö., & Pamuk, Ş. (2021). Afyonkarahisar’da satışa sunulan tavuk i̇ç organlarından Salmonella spp. ve Listeria monocytogenes’ in i̇mmonomagnetik seperasyon yöntemi ile i̇zolasyonu ve i̇zolatların antibiyotik dirençliliğinin belirlenmesi. Kocatepe Veterinary Journal, 14(2), 201-209. https://doi.org/10.30607/kvj.839629
• Sheng, L., Shen, X., Ulloa, O., Suslow, T. V., Hanrahan, I., & Zhu, M. J. (2020). Evaluation of JC9450 and neutral electrolyzed water in controlling Listeria monocytogenes on fresh apples and preventing cross-contamination. Frontiers in Microbiology, 10, 3128. https://doi.org/10.3389/fmicb.2019.03128
• Shiroodi, S., Schwarz, M. H., Nitin, N., & Ovissipour, R. (2021). Efficacy of nanobubbles alone or in combination with neutral electrolyzed water in removing Escherichia coli O157: H7, Vibrio parahaemolyticus, and Listeria innocua biofilms. Food and Bioprocess Technology, 14, 287-297. https://doi.org/10.1007/s11947-020-02572-0
• Şahin, S., & Ayyıldız, A. (2020). Sivas ilinde satılan çiğ inek ve manda sütlerinde Listeria spp. varlığının araştırılması. Kocatepe Veterinary Journal, 13(1), 19-24. https://doi.org/ 10.30607/kvj.645718
• Torres-Rosales, E., Rivera-Garcia, A., Rosario-Perez, P. J., Ramirez-Orejel, J. C., Paez-Esquiliano, D., Martinez-Vidal, S., ... & Cano-Buendia, J. A. (2020). Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality. Scientific Reports, 10(1), 19910. https://doi.org/10.1038/s41598-020-76931-4
• TSE EN 1276 of Turkish Standards Institution of 2019. On Chemical disinfectants and antiseptics-Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in food, industrial, domestic, and institutional areas - Test method and requirements (phase 2, step 1)
• Xie, J., Sun, X., Pan, Y., & Zhao, Y. (2012). Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp. Food Control, 23(2), 320-324. https://doi.org/10.1016/j.foodcont.2011.07.019
• Xuan, X., & Ling, J. (2019). Generation of electrolyzed water. Electrolyzed water in food: Fundamentals and applications. Singapore: Springer Singapore.
• Yuan, L., Sadiq, F. A., Wang, N., Yang, Z., & He, G. (2021). Recent advances in understanding the control of disinfectant-resistant biofilms by hurdle technology in the food industry. Critical Reviews in Food Science and Nutrition, 61(22), 3876-3891.https://doi.org/10.1080/10408398.2020.1809345
• Zhao, L., Li, S., & Yang, H. (2021). Recent advances on research of electrolyzed water and its applications. Current Opinion in Food Science, 41, 180-188. https://doi.org/10.1016/j.cofs.2021.03.004