Review Article
Application of Slightly Acidic Electrolyzed Water as a Potential Sanitizer in the Food Industry
Table 3
Antimicrobial activity of slightly acidic electrolyzed water against microorganisms in suspension (in vitro).
| | Foodborne pathogen | Time (min) | pH | Physicochemical properties of SAEW | References | | ORP (mV) | ACC (mg/L) | Log red. (CFU/ml) |
| | B. subtilis and B. cereus spores | 5 | 5.89 | 930 | 60 | >5.0 | [105] | | Salmonella enteritidis | 2 | 6.3 | 850–900 | 15 | >5.0 | [57] | | Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Listeria monocytogenes, Escherichia faecalis | ≥5 | 6.5 | 800 | 20 | >6.0 | [16] | | P. aeruginosa, S. enterica, S. aureus, and E. coli (O157:H7) | 0.25 | 5.9 | 800 | 30 | >5.0 | [4] | | Staphylococcus aureus, Escherichia coli 0157:H7, Listeria monocytogenes | ≥5 | 6.3 | 500 | 5 | >5.0 | [106] | | C. cladosporioides | 1 | 5.9 | 800 | 30 | >5.0 | [4] | | S. enteritidis, E.coli O157:H7, and S.aureus | ≥5 | 5.74 | 902 | 60 | >3.0 | [91] | | Escherichia coli and Staphylococcus aureus | 1.5 | 5.8 | 948 | 21 | >5.0 | [98] | | Pseudomonas deceptionensis | 1 | 5.9 | 945 | 64 | >5.0 | [107] | | Escherichia coli, Staphylococcus aureus, and Salmonella spp. | 1 | 5.6 | 940 | 23 | >5.0 | [98] | | Escherichia coli | ≥5 | 6.5 | 850 | 20 | >6.0 | [16] | | Listeria monocytogenes | ≥5 | 6.5 | 850 | 20 | >6.0 | [16] | | Salmonella typhimurium | ≥5 | 6.5 | 850 | 20 | >6.0 | [16] | | Staphylococcus aureus | 1 | 6.4 | 835 | 33 | >5.0 | [49] | | Escherichia coli, Salmonella enterica, Salmonella typhimurium, Staphylococcus aureus, and Bacillus cereus spores | 1 | 6 | 850 | 20 | >8.0 | [47] | | Listeria monocytogenes | ≥5 | 6.5 | 850 | 20 | >5.0 | [76, 108] | | B. cereus (spores), B. subtilis (spores) | 15 | 5.9 | 800 | 30 | >5.0 | [4] |
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