Microbial inactivation mechanism and properties of slightly acidic electrolyzed water: a review
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Date
2023
Authors
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Publisher
Science Publishing Group
Abstract
Slightly acidic electrolyzed water (SAEW) obtained by electrolyzing 2-6% dilute hydrochloric acid in a chamber
without membrane is novel non-thermal sanitizer widely used in the sterilization of foods such as fruits, vegetables, and meat owing
to its effective antibacterial activity and low operating costs. Despite the well-documented and validated antimicrobial and
sporicidal properties of SAEW, its precise mode of action against bacteria and bacterial spores remains uncertain and subject to
ongoing debate. The primary aim of this review article is to scrutinise the active constituents of SAEW that contribute to its
antimicrobial properties. Additionally, the review critically elucidates the mechanisms by which SAEW effectively inactivate
vegetative bacteria cells and spores, based on a comprehensive scrutiny of existing literature. It is demonstrated that the application
of SAEW can kill vegetative bacterial cells by the disruption of their cellular membrane, disruption of their intracellular reactive
oxygen species (ROS) balance, and lowering their ATP levels, deactivation of key enzyme and damaging DNA affecting other
bacterial cells vitals. Bacterial spore inactivation by SAEW being achieved through the induction of structural modifications in the
spores, including coat damage, mutagenesis, and alterations in the properties of the inner membrane (IM).
Description
Journal Article
Keywords
Slightly Acidic Electrolyzed Water, Microbial Inactivation, Mechanism, Food Pathogens, Bacterial Spores
Citation
Abdulsudi Issa-Zacharia. (2023). Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review. International Journal of Microbiology and Biotechnology, 8(4), 110-121. https://doi.org/10.11648/j.ijmb.20230804.16