ArticleScientific reports2019
Sanitization Efficacy of Slightly Acidic Electrolyzed Water against pure cultures of Escherichia coli, Salmonella enterica, Typhimurium, Staphylococcus aureus and Bacillus cereus spores, in Comparison with Different Water Hardness.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Metabolomics reveals multi-target bactericidal mechanisms of calcium-enhanced slightly acidic electrolyzed water (CSAEW) againstFood chemistry: X · 2026Article
- Emerging Challenges inPathogens (Basel, Switzerland) · 2025Review
- Effects of drinking slightly acidic electrolyzed water on the growth health, blood physiology, and intestinal development in mice.Scientific reports · 2025Article
- Isolation and Identification of Postharvest Rot Pathogens in Citrus × tangelo and Their Potential Inhibition with Acidic Electrolyzed Water.Food and environmental virology · 2024Article
- Decontamination Effect of Hypochlorous Acid Dry Mist on Selected Bacteria, Viruses, Spores, and Fungi as Well as on Components of Electronic Systems.International journal of molecular sciences · 2024Article
- Engineering antibacterial bioceramics: Design principles and mechanisms of action.Materials today. Bio · 2024Review
- Different electrolytic treatments for food sanitation and conservation simulating a wash process at the packinghouse.Journal of food science and technology · 2024Article
- Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application againstItalian journal of food safety · 2024Article
- Antibacterial action of slightly acidic electrolytic water againstFrontiers in microbiology · 2024Article
- Antimicrobial resistance and biofilm formation ofHeliyon · 2023Article
- Dissolved Carbon Dioxide: The Lifespan ofBiology · 2023Article
- Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review.Foods (Basel, Switzerland) · 2022Review
- Plasma-Activated Acidic Electrolyzed Water: A New Food Disinfectant for Bacterial Suspension and Biofilm.Foods (Basel, Switzerland) · 2022Article
- Quality of sources of drinking water and health among the hill tribe people of northern Thailand.Environmental geochemistry and health · 2022Article
- Acidic Electrolyzed Water Inhibits the Viability ofFrontiers in medicine · 2022Article
- Viral Inactivation and Biocompatibility Study of Electrically Activated Water Mist.Microbiology insights · 2022Article
- Optimization and Effect of Water Hardness for the Production of Slightly Acidic Electrolyzed Water on Sanitization Efficacy.Frontiers in microbiology · 2022Article
- Determination of bacterial abundance and communities in the nipple drinking system of cascading cage layer houses.Scientific reports · 2021Article
- Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables.Foods (Basel, Switzerland) · 2021Article
- New Clinical Applications of Electrolyzed Water: A Review.Microorganisms · 2021Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Influence of water source on the production of slightly acidic electrolyzed water (SAEW) and its sanitization efficacy were investigated. Two different water sources (tap water (TW) and underground water (UGW)) were applied to produce slightly acidic electrolyzed water (SAEW) at same setting current, with similar electrolyte flow rate (EFR) and concentration. Properties of SAEW were evaluated based on pH, Available chlorine concentration (ACC) and oxidation-reduction potential (ORP). Methods for the optimization of SAEW production process was examined to obtain high ACC value by implanting different types of electrolytes. Effect of ACC and pH of SAEW were evaluated in vitro towards inactivate foodborne pathogens. The results indicated that TW with hardness of 29 ppm produced effectively SAEW than through UGW (12 ppm) using electrolytes. Likewise, low water hardness could be reinforced by combining HCL with a salt (NaCl or KCL). The optimized SAEW production system was determined at 4% HCl + 2.0 M KCL with EFR of 2 mL/min and 4% HCl + 3.0 M KCL with EFR of 2 mL/min resulting in higher ACC value of 56.5 and 65.5 ppm, respectively using TW. Pathogenic vegetative cells were completely inactivated within 1 min of treatment in SAEW with 20 ppm. Viability observations using Confocal and TEM Microscopy, Flow cytometry, and antimicrobial activity were carried out to confirm the sanitizing effect and cell membrane disruption. Based on the experimental results obtained, it provides a foundation for future advancement towards commercial application of SAEW in the food and agricultural industries.
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