Sanitization Efficacy of Slightly Acidic Electrolyzed Water against pure cultures of Escherichia coli, Salmonella enterica, Typhimurium, Staphylococcus aureus and Bacillus cereus spores, in Comparison with Different Water Hardness.

The Influence of water source on the production of slightly acidic electrolyzed water (SAEW) and its sanitization efficacy were investigated. Two different water sources (tap water (TW) and underground water (UGW)) were applied to produce slightly acidic electrolyzed water (SAEW) at same setting current, with similar electrolyte flow rate (EFR) and concentration. Properties of SAEW were evaluated based on pH, Available chlorine concentration (ACC) and oxidation-reduction potential (ORP).

In vitro and in vivo defensive effect of probiotic LAB against Pseudomonas aeruginosa using Caenorhabditis elegans model.

This study aimed to investigate in vitro and in vivo the probiotic characteristics of lactic acid bacteria (LAB) isolated from Korean traditional fermented foods. Caenorhabditis elegans  (C. elegans) was used for analytical assays of fertility, chemotaxis, life-span, worm-killing and bacterial colonization in the intestinal lumen of the worm.

A Single-Step Enrichment Medium for Nonchromogenic Isolation of Healthy and Cold-Injured Salmonella spp. from Fresh Vegetables.

Culture-based detection of nontyphoidal Salmonella spp. in foods requires at least four working days; therefore, new detection methods that shorten the test time are needed. In this study, we developed a novel single-step Salmonella enrichment broth, SSE-1, and compared its detection capability with that of commercial single-step ONE broth-Salmonella (OBS) medium and a conventional two-step enrichment method using buffered peptone water and Rappaport-Vassiliadis soy broth (BPW-RVS).

Highly efficient and specific separation of from lettuce and milk using Dynabeads protein G conjugates.

An immunomagnetic separation method using antibody-coated Dynabeads Protein G was developed for specific and efficient separation of in lettuce and whole milk. The amount of immunomagnetic beads (IMBs) and conjugation conditions were optimized. A high capture efficiency was obtained with 0.

Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions.

The growth of epiphytic bacteria (aerobic mesophilic bacteria or Pseudomonas spp.) on kale was modeled isothermally and validated under dynamic storage temperatures. Each bacterial count on kale stored at isothermal conditions (4 to 25 °C) was recorded.

Dynabeads protein G antibody conjugates combined with modified brain heart infusion broth for the enrichment and separation of in artificially contaminated vegetables.

A modified brain heart infusion (MBHI) broth and a protocol of immunomagnetic separation (IMS) using antibody-coated Dynabeads protein G were developed for the enrichment and separation of in artificially contaminated vegetable samples. The MBHI consisted of BHI and 0.34 g/L magnesium sulfate, 12.

Predictive Model for Growth of Staphylococcus aureus on Raw Pork, Ham, and Sausage.

Recent Staphylococcus aureus outbreaks linked to meat and poultry products underscore the importance of understanding the growth kinetics of S. aureus in these products at different temperatures. Raw pork, ham, and sausage (each 10 ± 0.

Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage.

This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 °C. Each kale (10 ± 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes.

Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale.

This study evaluated the efficacy of individual treatments (thermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial efficacies of sodium chlorite (SC; 100 mg/L) and sodium hypochlorite (SH; 100 mg/L) were also evaluated.

Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef.

Aims: To evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef.

Methods And Results: Inoculated samples was dipped for 1, 3 and 5 min and immersed at 25, 40 and 60°C in SAEW, strong acidic electrolysed water (StAEW) and SAWE + FA. Treated meat was air-packaged and stored at 4 or 10°C.

Efficiency of gamma irradiation to inactivate growth and fumonisin production of Fusarium moniliforme on corn grains.

The efficiency of gamma irradiation (0, 1, 5, 10, 15, 20, and 30 kGy) as a sterilization method of corn samples (30 g) artificially contaminated with Fusarium moniliforme stored at normal condition (25ºC with approximate relative humidity (RH) of 55%) and optimal condition (25ºC with a controlled RH of 97%) was studied. The results showed that the fungal growth and the amount of fumonisin were decreased as the dose of gamma irradiation increased. Gamma irradiation at 1-5 kGy treatment significantly inhibited the growth of F.