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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 bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.

Item Type:	Article
Authors/Creators:	Dewi, FR and Stanley, R and Powell, SM and Burke, CM
Keywords:	seafood, shelf-life, sanitation, electrolysed oxidising water
Journal or Publication Title:	Journal of Food Science and Technology
Publisher:	Springer (India) Private Ltd
ISSN:	0022-1155
DOI / ID Number:	10.1007/s13197-017-2577-9
Copyright Information:	Copyright 2017 Association of Food Scientists & Technologists (India)
Related URLs:	Google Scholar: Stanley, R UTAS Profile: Stanley, R UTAS Profile: Powell, SM UTAS Profile: Burke, CM
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