Listeria - iClean

Food Control 71 (2017): 17-25

Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment.
Microbe(s): Listeria monocytogenes


ABSTRACT
Time to detection experiments (TTD) based on turbidometry using an automatic Bioscreen C is a useful and straightforward method for estimating microbial growth parameters (lag time (), growth rate () and work to be done (h0)) at constant temperature. This study investigated the effects of slightly acidic electrolyzed water (SAEW) and heat treatment on Listeria monocytogenes growth at different recovery temperatures (10 C, 15 C, 25 C, and 30 C). Similar surviving and sublethally injured L. monocy...

LWT-Food Science and Technology 79 (2017): 594-600

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes


ABSTRACT
The effects of low-concentration electrolysed water (LcEW) (4 mg/L free available chlorine) combined with mild heat on the safety and quality of fresh organic broccoli (Brassica oleracea) were evaluated. Treatment with LcEW combined with mild heat (50 C) achieved the highest reduction in naturally occurring microorganisms and pathogens, including inoculated Escherichia coli O157:H7 and Listeria monocytogenes (P < 0.05). In terms of the antioxidant content of the treated broccoli, the total ph...

Journal of food science and technology 54.5 (2017): 1321-1332

Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Microbe(s): Listeria monocytogenes, Escherichia coli, Vibrio parahaemolyticus


ABSTRACT
Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic ba...