In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
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概要
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In the current study, the effectiveness of slightly acidic electrolyzed water (SAEW) on an in vitro inactivation of Escherichia coli (E. coli), Staphylococcus aureus (S. aureus) and Salmonella spp. was evaluated and compared with other sanitizers. SAEW (pH5.6, 23mg/l available chlorine concentration; ACC; and 940mV oxidation reduction potential; ORP) was generated by electrolysis of dilute solution of HCl (2%) in a chamber of a non-membrane electrolytic cell. One milliliter of bacteria suspension (ca. 10-11log_<10>CFU/ml) was mixed with 9ml of SAEW, strong acidic electrolyzed water (StAEW; ca. 50mg/l ACC), sodium hypochlorite solution (NaOCl; ca. 120mg/l ACC) and distilled water (DW) as control and treated for 60s. SAEW effectively reduced the population of E. coli, S. aureus and Salmonella spp. by 5.1, 4.8, and 5.2log_<10>CFU/ml. Although, ACC of SAEW was more than 5 times lower than that of NaOCl solution, they showed no significant bactericidal difference (p>0.05). However, the bactericidal effect of StAEW was significantly higher (p<0.05) than SAEW and NaOCl solution in all cases. When tested with each individual test solution, E. coli, S. aureus and Salmonella spp. reductions were not significantly different (p>0.05). These findings indicate that SAEW with low available chlorine concentration can equally inactivate E. coli, S. aureus and Salmonella spp. as NaOCl solution and therefore SAEW shows a high potential of application in agriculture and food industry as an environmentally friendly disinfection agent.
著者
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Issa-Zacharia Abdulsudi
Department of Environmental Science & Technology, Faculty of Agriculture, Kagoshima University
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Kamitani Yoshinori
Department of Environmental Science & Technology, Faculty of Agriculture, Kagoshima University
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Tiisekwa Adili
Department of Environmental Science & Technology, Faculty of Agriculture, Kagoshima University
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Morita Kazuo
Department of Environmental Science & Technology, Faculty of Agriculture, Kagoshima University
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Iwasaki Koichi
Department of Environmental Science & Technology, Faculty of Agriculture, Kagoshima University
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Kamitani Yoshinori
Department Of Environmental Science & Technology Faculty Of Agriculture Kagoshima University
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Issa-zacharia Abdulsudi
Department Of Environmental Science & Technology Faculty Of Agriculture Kagoshima University:uni
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Tiisekwa Adili
Department Of Environmental Science & Technology Faculty Of Agriculture Kagoshima University
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Morita Kazuo
Department Of Environmental Science & Technology Faculty Of Agriculture Kagoshima University
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Iwasaki Koichi
Department Of Environmental Science & Technology Faculty Of Agriculture Kagoshima University
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Morita Kazuo
Department Of Environmental Information And Bio-production Engineering Faculty Of Agriculture Kobe U
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Morita Kazuo
Department of Computer Science, The University of Electro-Communications
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- In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
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