Slightly acidic electrolyzed water (SAEW) obtained by electrolyzing 2-6% dilute hydrochloric acid in a chamber without membrane is novel non-thermal sanitizer widely used in the sterilization of foods such as fruits, vegetables, and meat owing to its effective antibacterial activity and low operating costs. Despite the well-documented and validated antimicrobial and sporicidal properties of SAEW, its precise mode of action against bacteria and bacterial spores remains uncertain and subject to ongoing debate. The primary aim of this review article is to scrutinise the active constituents of SAEW that contribute to its antimicrobial properties. Additionally, the review critically elucidates the mechanisms by which SAEW effectively inactivate vegetative bacteria cells and spores, based on a comprehensive scrutiny of existing literature. It is demonstrated that the application of SAEW can kill vegetative bacterial cells by the disruption of their cellular membrane, disruption of their intracellular reactive oxygen species (ROS) balance, and lowering their ATP levels, deactivation of key enzyme and damaging DNA affecting other bacterial cells vitals. Bacterial spore inactivation by SAEW being achieved through the induction of structural modifications in the spores, including coat damage, mutagenesis, and alterations in the properties of the inner membrane (IM).
| Published in | International Journal of Microbiology and Biotechnology (Volume 8, Issue 4) |
| DOI | 10.11648/j.ijmb.20230804.16 |
| Page(s) | 110-121 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Slightly Acidic Electrolyzed Water, Microbial Inactivation, Mechanism, Food Pathogens, Bacterial Spores
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APA Style
Issa-Zacharia, A. (2023). Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review. International Journal of Microbiology and Biotechnology, 8(4), 110-121. https://doi.org/10.11648/j.ijmb.20230804.16
ACS Style
Issa-Zacharia, A. Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review. Int. J. Microbiol. Biotechnol. 2023, 8(4), 110-121. doi: 10.11648/j.ijmb.20230804.16
AMA Style
Issa-Zacharia A. Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review. Int J Microbiol Biotechnol. 2023;8(4):110-121. doi: 10.11648/j.ijmb.20230804.16
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Download@article{10.11648/j.ijmb.20230804.16,
author = {Abdulsudi Issa-Zacharia},
title = {Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review},
journal = {International Journal of Microbiology and Biotechnology},
volume = {8},
number = {4},
pages = {110-121},
doi = {10.11648/j.ijmb.20230804.16},
url = {https://doi.org/10.11648/j.ijmb.20230804.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20230804.16},
abstract = {Slightly acidic electrolyzed water (SAEW) obtained by electrolyzing 2-6% dilute hydrochloric acid in a chamber without membrane is novel non-thermal sanitizer widely used in the sterilization of foods such as fruits, vegetables, and meat owing to its effective antibacterial activity and low operating costs. Despite the well-documented and validated antimicrobial and sporicidal properties of SAEW, its precise mode of action against bacteria and bacterial spores remains uncertain and subject to ongoing debate. The primary aim of this review article is to scrutinise the active constituents of SAEW that contribute to its antimicrobial properties. Additionally, the review critically elucidates the mechanisms by which SAEW effectively inactivate vegetative bacteria cells and spores, based on a comprehensive scrutiny of existing literature. It is demonstrated that the application of SAEW can kill vegetative bacterial cells by the disruption of their cellular membrane, disruption of their intracellular reactive oxygen species (ROS) balance, and lowering their ATP levels, deactivation of key enzyme and damaging DNA affecting other bacterial cells vitals. Bacterial spore inactivation by SAEW being achieved through the induction of structural modifications in the spores, including coat damage, mutagenesis, and alterations in the properties of the inner membrane (IM).
},
year = {2023}
}
TY - JOUR T1 - Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review AU - Abdulsudi Issa-Zacharia Y1 - 2023/12/18 PY - 2023 N1 - https://doi.org/10.11648/j.ijmb.20230804.16 DO - 10.11648/j.ijmb.20230804.16 T2 - International Journal of Microbiology and Biotechnology JF - International Journal of Microbiology and Biotechnology JO - International Journal of Microbiology and Biotechnology SP - 110 EP - 121 PB - Science Publishing Group SN - 2578-9686 UR - https://doi.org/10.11648/j.ijmb.20230804.16 AB - Slightly acidic electrolyzed water (SAEW) obtained by electrolyzing 2-6% dilute hydrochloric acid in a chamber without membrane is novel non-thermal sanitizer widely used in the sterilization of foods such as fruits, vegetables, and meat owing to its effective antibacterial activity and low operating costs. Despite the well-documented and validated antimicrobial and sporicidal properties of SAEW, its precise mode of action against bacteria and bacterial spores remains uncertain and subject to ongoing debate. The primary aim of this review article is to scrutinise the active constituents of SAEW that contribute to its antimicrobial properties. Additionally, the review critically elucidates the mechanisms by which SAEW effectively inactivate vegetative bacteria cells and spores, based on a comprehensive scrutiny of existing literature. It is demonstrated that the application of SAEW can kill vegetative bacterial cells by the disruption of their cellular membrane, disruption of their intracellular reactive oxygen species (ROS) balance, and lowering their ATP levels, deactivation of key enzyme and damaging DNA affecting other bacterial cells vitals. Bacterial spore inactivation by SAEW being achieved through the induction of structural modifications in the spores, including coat damage, mutagenesis, and alterations in the properties of the inner membrane (IM). VL - 8 IS - 4 ER -
Department of Food Science and Agro-Processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania
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