Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry
Electrolyzed water (EW) presents promising potential as an alternative sanitation solution, offering cost savings and eliminating the need for harsh chemicals in food factories. This study investigates EW's efficacy in cleaning contaminated stainless-steel plates. Some plates were covered with...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120060/ http://psasir.upm.edu.my/id/eprint/120060/1/120060.pdf |
| _version_ | 1848868107280449536 |
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| author | Khalid, Nurul Izzah Sulaiman, Nurul Shaqirah Ab Aziz, Norashikin Taip, Farah Saleena Mahmud Ab Rashid, Nor-Khaizura Sobri, Shafreeza Abd Rahim, Muhamad Hafiz |
| author_facet | Khalid, Nurul Izzah Sulaiman, Nurul Shaqirah Ab Aziz, Norashikin Taip, Farah Saleena Mahmud Ab Rashid, Nor-Khaizura Sobri, Shafreeza Abd Rahim, Muhamad Hafiz |
| author_sort | Khalid, Nurul Izzah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Electrolyzed water (EW) presents promising potential as an alternative sanitation solution, offering cost savings and eliminating the need for harsh chemicals in food factories. This study investigates EW's efficacy in cleaning contaminated stainless-steel plates. Some plates were covered with meat residues, and the upper side of the plate's surfaces were inoculated with Escherichia coli ATCC 10536. Plates were then immersed in sterile distilled water (SDW) (pH: 7 ± 1), acidic electrolyzed water (AcEW) (free chlorine: 4.21 ± 0.05 mg/L, oxidation-reduction potential (ORP): 1168 ± 3.54 mV, pH: 2.74 ± 0.03), or alkaline electrolyzed water (AlEW) (ORP: 817 ± 8.49 mV, pH: 11.38 ± 0.01), at different temperatures (30 or 50 °C) for 30 s. The cleanliness of plates was confirmed microbiologically when no E. coli was detected, (below 1.0 log CFU/cm2). Treatment with SDW resulted in a modest reduction of the E. coli by 1.67 ± 0.84 log CFU/cm2 (±70% of the survived population). At 30 °C, E. coli was undetectable when AlEW was used without meat residue. At 50 °C, E. coli was undetectable when either AcEW or AlEW was used without meat residue. Visual and tactile inspections were conducted to validate cleanliness. The visual examination was performed after cleaning the plates with EW to ensure they appeared clean. However, tactile inspection indicated the presence of residues. Subsequent microbial analysis revealed 1.50 ± 0.87 log CFU/100 cm2 (±36% of the surviving population) of E. coli. This study demonstrated that meat residues on food-contact surfaces create a barrier to sanitation, necessitating mechanical action and heat for improved cleanliness. |
| first_indexed | 2025-11-15T14:47:08Z |
| format | Article |
| id | upm-120060 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:47:08Z |
| publishDate | 2024 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1200602025-09-23T02:10:54Z http://psasir.upm.edu.my/id/eprint/120060/ Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry Khalid, Nurul Izzah Sulaiman, Nurul Shaqirah Ab Aziz, Norashikin Taip, Farah Saleena Mahmud Ab Rashid, Nor-Khaizura Sobri, Shafreeza Abd Rahim, Muhamad Hafiz Electrolyzed water (EW) presents promising potential as an alternative sanitation solution, offering cost savings and eliminating the need for harsh chemicals in food factories. This study investigates EW's efficacy in cleaning contaminated stainless-steel plates. Some plates were covered with meat residues, and the upper side of the plate's surfaces were inoculated with Escherichia coli ATCC 10536. Plates were then immersed in sterile distilled water (SDW) (pH: 7 ± 1), acidic electrolyzed water (AcEW) (free chlorine: 4.21 ± 0.05 mg/L, oxidation-reduction potential (ORP): 1168 ± 3.54 mV, pH: 2.74 ± 0.03), or alkaline electrolyzed water (AlEW) (ORP: 817 ± 8.49 mV, pH: 11.38 ± 0.01), at different temperatures (30 or 50 °C) for 30 s. The cleanliness of plates was confirmed microbiologically when no E. coli was detected, (below 1.0 log CFU/cm2). Treatment with SDW resulted in a modest reduction of the E. coli by 1.67 ± 0.84 log CFU/cm2 (±70% of the survived population). At 30 °C, E. coli was undetectable when AlEW was used without meat residue. At 50 °C, E. coli was undetectable when either AcEW or AlEW was used without meat residue. Visual and tactile inspections were conducted to validate cleanliness. The visual examination was performed after cleaning the plates with EW to ensure they appeared clean. However, tactile inspection indicated the presence of residues. Subsequent microbial analysis revealed 1.50 ± 0.87 log CFU/100 cm2 (±36% of the surviving population) of E. coli. This study demonstrated that meat residues on food-contact surfaces create a barrier to sanitation, necessitating mechanical action and heat for improved cleanliness. Elsevier 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/120060/1/120060.pdf Khalid, Nurul Izzah and Sulaiman, Nurul Shaqirah and Ab Aziz, Norashikin and Taip, Farah Saleena and Mahmud Ab Rashid, Nor-Khaizura and Sobri, Shafreeza and Abd Rahim, Muhamad Hafiz (2024) Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry. Journal of Food Engineering, 382. art. no. 112199. pp. 1-8. ISSN 0260-8774 https://linkinghub.elsevier.com/retrieve/pii/S0260877424002656 10.1016/j.jfoodeng.2024.112199 |
| spellingShingle | Khalid, Nurul Izzah Sulaiman, Nurul Shaqirah Ab Aziz, Norashikin Taip, Farah Saleena Mahmud Ab Rashid, Nor-Khaizura Sobri, Shafreeza Abd Rahim, Muhamad Hafiz Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry |
| title | Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry |
| title_full | Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry |
| title_fullStr | Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry |
| title_full_unstemmed | Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry |
| title_short | Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry |
| title_sort | assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry |
| url | http://psasir.upm.edu.my/id/eprint/120060/ http://psasir.upm.edu.my/id/eprint/120060/ http://psasir.upm.edu.my/id/eprint/120060/ http://psasir.upm.edu.my/id/eprint/120060/1/120060.pdf |