Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens
Abstract
:1. Introduction
2. Materials and Methods
2.1. Bacterial Strain and Preparation of Inoculums
2.2. Preparation of Slightly Acidic Electrolyzed Water and Fumaric Acid
2.3. Treatment of Foodborne Pathogens with Sanitizers
2.4. Statistical Analysis
3. Results
Treatment Solutions | Concentration | pH | ORP (mV) |
---|---|---|---|
FA | 0.125 1 | 2.67 ± 095 | 592–596 ± 1.03 |
0.25 | 2.42 ± 1.22 | 575–786 ± 1.14 | |
0.5 | 2.34 ± 2.21 | 568–573 ± 1.32 | |
SAEW | 5 2 | 6.40 ± 1.28 | 826–859 ± 1.31 |
10 | 5.71 ± 1.05 | 854–878 ± 2.05 | |
20 | 6.06 ± 1.19 | 848–852 ± 1.42 | |
30 | 6.29 ± 2.01 | 820–934 ± 1.29 |
3.1. Effect of Temperature on the Sanitizing Effect of Fumaric Acid and SAEW
3.2. Effect of Concentration on Sanitizing Effect of Fumaric Acid and SAEW
3.3. Effect of Dipping Time on Sanitizing Effect of SAEW
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Tango, C.N.; Mansur, A.R.; Oh, D.-H. Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens. Microorganisms 2015, 3, 34-46. https://doi.org/10.3390/microorganisms3010034
Tango CN, Mansur AR, Oh D-H. Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens. Microorganisms. 2015; 3(1):34-46. https://doi.org/10.3390/microorganisms3010034
Chicago/Turabian StyleTango, Charles Nkufi, Ahmad Rois Mansur, and Deog-Hwan Oh. 2015. "Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens" Microorganisms 3, no. 1: 34-46. https://doi.org/10.3390/microorganisms3010034
APA StyleTango, C. N., Mansur, A. R., & Oh, D.-H. (2015). Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens. Microorganisms, 3(1), 34-46. https://doi.org/10.3390/microorganisms3010034