Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/14/2011
Publication Date: 1/1/2012
Citation: Rajkowski, K.T., Sommers, C.H. 2012. Effect of anolyte on background microflora, Salmonella and Listeria monocytogenes on catfish fillets. Journal of Food Protection. 75(4):765-770. DOI: 10.4315/0362-028X.JFP-11-426. Interpretive Summary: Electrolyzed water anolyte is a novel technology which can be used to decontaminate food product surfaces. An electrolyzing cell is now available that can produce neutral electrolyzed water (known as anolyte) having a chlorine level greater than 700 ppm in the form of hypochlorous acid. Diluted anolyte (300 ppm) was used to determine its effect on Salmonella and Listeria monocytogenes after a 3 minute contact time. The outer cellular membrane of both bacteria was disrupted. Salmonella and Listeria monocytogenes contaminated fish fillets were washed in the anolyte. After 3 minutes there was a 90% reduction of Salmonella, but no reduction of L. monocytogenes. Using anolyte was an effective wash solution to reduce Salmonella on finfish surfaces. Processers will be able to use this information to provide safer seafood for consumers.
Technical Abstract: Slightly neutral electrolyzed water (anolyte), having a pH of 6 - 6.5, oxidation reduction potential (ORP) of greater than700 mV, and a residual chlorine level of 10 – 200 ppm, was reported to have a potential use to decontaminate food surfaces. An electrolyzing cell was developed that is capable of producing neutral electrolyzed water which contains a chlorine level of greater than 700 ppm in the form of hypochlorous acid (anolyte). Anolyte with a chlorine level of 300 ppm was used to determine its effect on Salmonella and Listeria monocytogenes (LM) cells after a 3 minute contact. Transmission electron micrograph results showed disruption of the outer cellular membrane for both bacteria. The anolyte (300 ppm) was used as a washing solution to decontaminate catfish fillets inoculated with either Salmonella or LM. After a 3 minute contact time with the anolyte, there was a 1 log reduction for Salmonella and after 8 days refrigerated storage (4 deg C) this bacterial reduction was maintained. There was no reduction of the LM on catfish fillet surface. Using the anolyte was an effective wash solution for Salmonella reduction on the finfish fillet surfaces.