Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review.

J Meals Sci Technol. 2017 Apr;54(5):1321-1332. doi: 10.1007/s13197-017-2577-9. Epub 2017 Mar 10.

Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based mostly oxidising merchandise. At impartial pH this leads to hypochlorous acid within the un-protonated type which has the best oxidising potential and skill to penetrate microbial cell partitions to disrupt the cell membranes. E.O. water has been proven to be an efficient methodology to cut back microbial contamination on meals processing surfaces. The efficacy of E.O. water towards pathogenic micro organism resembling Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has additionally been extensively confirmed in progress research of micro organism in tradition the place the sanitising agent can have direct contact with the micro organism. Nevertheless it might probably solely decrease, however not remove, micro organism on processed seafoods. Extra analysis is required to know and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial progress, shelf life, sensory and security outcomes for packaged seafood merchandise.

KEYWORDS:

Electrolysed oxidising water; Seafood merchandise; Shelf-life

PMID:
28416883
PMCID:
PMC5380643
[Available on 2018-04-01]
DOI:
10.1007/s13197-017-2577-9


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