Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food Article Swipe
Federico Tomasello
,
Marta Pollesel
,
Elisabetta Mondo
,
Federica Savini
,
Raffaele Scarpellini
,
Federica Giacometti
,
Luna Lorito
,
Marco Tassinari
,
Sean Alberto Cuomo
,
Silvia Piva
,
Andrea Serraino
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.4081/ijfs.2021.9988
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.4081/ijfs.2021.9988
Alkaline electrolyzed water (REW) is known for its cleaning action. The aim of this work was to assess REW effectiveness in reducing microbial load on surfaces intended for contact with food. Stainlesssteel surfaces were experimentally contaminated, bacterial inactivation was tested before and after treatment with REW. Treatment with REW was operated spraying it on the contaminated plates until drying. Tests were conducted for Salmonella spp., Listeria spp., Staphylococcus aureus and Escherichia coli. The treatment revealed different degrees of sanitizing activity of REW on different bacterial species, with higher efficacy on E. coli and Salmonella spp. than S. aureus, Listeria spp.. Statistical analysis revealed a significant microbial load reduction (p<0.01) after treatment with REW, suggesting that it has a good disinfectant activity which, along with its easy and safe use, makes it a good alternative to many other more widely used disinfectants.
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- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.4081/ijfs.2021.9988
- https://www.pagepressjournals.org/index.php/ijfs/article/download/9988/9610
- OA Status
- gold
- Cited By
- 11
- References
- 20
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W3205999632
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3205999632Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.4081/ijfs.2021.9988Digital Object Identifier
- Title
-
Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with foodWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
-
2021-10-04Full publication date if available
- Authors
-
Federico Tomasello, Marta Pollesel, Elisabetta Mondo, Federica Savini, Raffaele Scarpellini, Federica Giacometti, Luna Lorito, Marco Tassinari, Sean Alberto Cuomo, Silvia Piva, Andrea SerrainoList of authors in order
- Landing page
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https://doi.org/10.4081/ijfs.2021.9988Publisher landing page
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https://www.pagepressjournals.org/index.php/ijfs/article/download/9988/9610Direct link to full text PDF
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YesWhether a free full text is available
- OA status
-
goldOpen access status per OpenAlex
- OA URL
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https://www.pagepressjournals.org/index.php/ijfs/article/download/9988/9610Direct OA link when available
- Concepts
-
Disinfectant, Salmonella, Staphylococcus aureus, Listeria, Contamination, Listeria monocytogenes, Escherichia coli, Microbiology, Food science, Human decontamination, Chemistry, Biology, Medicine, Bacteria, Ecology, Organic chemistry, Gene, Biochemistry, Pathology, GeneticsTop concepts (fields/topics) attached by OpenAlex
- Cited by
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11Total citation count in OpenAlex
- Citations by year (recent)
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2025: 1, 2024: 3, 2023: 5, 2022: 2Per-year citation counts (last 5 years)
- References (count)
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20Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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