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United States Department of Agriculture

Agricultural Research Service

Title: Relative Resistance of Bacteria Associated with Poultry Processing to the Antibacterial Activity of Electrolyzed Water

Authors
item Hinton, Jr, Arthur
item Burkeen, Vedas - UGA
item Hung, Yen-Con - UGA

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 18, 2005
Publication Date: July 31, 2005
Citation: Hinton Jr, A., Burkeen, V., Hung, Y. 2005. Relative resistance of bacteria associated with poultry processing to the antibacterial activity of electrolyzed water [abstract]. Poultry Science Association Meeting Abstract. 84(Suppl.1):20.

Technical Abstract: In vitro studies were conducted to determine the ability of electrolyzed (EO) water to reduce populations of bacteria associated with poultry processing. EO water was generated using a ROX Water Electrolyzer and 10% solutions of sodium chloride (NaCl), potassium chloride (KCl), or magnesium chloride (MgCL2). Acidic fractions of EO water containing approximately 1 ppm of free chlorine were collected, and 20, 40 or 60% (v/v) EO water solutions were prepared by diluting EO water with distilled water. Solutions were analyzed to determine the pH, oxidation-reduction potential (ORP), and concentration of free and total chlorine. Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium cultures were suspended in separate aliquots of distilled water or EO solutions for 30 sec. Portions of bacterial suspensions in EO water were then transferred to neutralizing buffer, and viable bacteria were enumerated by direct plating onto agar media. Enrichment procedures were used to detect viable bacteria present in numbers too low to be detected by plating. Results indicated that there was no significant (p < 0.05) difference in the free chlorine concentration, total chlorine concentration, pH, or ORP of EO water prepared using either salt. Additionally, EO water generated using either salt significantly reduced the number of viable bacteria recovered from EO water. The degree of resistance to the antibacterial activity of EO water was C. jejuni>L. monocytogenes>Salmonella Typhimurium>E. coli. Findings demonstrate that NaCl, KCl, or MgCL2 may be used to prepare bactericidal, acidic EO water and that these solutions can be used to kill several bacteria associated with poultry processing.

Last Modified: 11/20/2014