I
n the dairy industry, cleaning and disinfection of surfaces are important
issues, and the development of innovative strategies in this matter may
improve food safety. Biofilm formation on food-contact surfaces can
lead to recurrent contamination. To find an environmental friendly and energy-efficient alternatives to acidic detergent for a milking system clean-inplace (CIP) process, this study was planned to investigate the feasibility of
applying Electolyed Water (EW) alone to clean and sanitize the soiled stainless steel (304) pipes system as well as study the effect of EW on biofilm
formation process on stainless steel containers used in the dairy industry and
to clarify the synergistic action between electrolyzed reduced water (ER)
and Acidic oxidized water (EO) to optimize the effect as alternative cleaners
and disinfectants to unsafe human health chemical cleans and disinfectants
on stainless steel plates (SSP) and examined the disinfection efficacy and
mechanism of electrolyzed water (EW) on Bacillus cereus biofilms. Acidic
(EO) with a pH ranging from 2 to 3 , alkaline electrolyzed water (ER) with a
pH ranging from 10 to 13 is regarded one of the most applicable in the antimicrobial treatment of milk collecting containers and utensils. Both ER and
EO achieved a ˃5 log CFU/cm2 reduction of B. cereus to a non-detectable
level (< 1 log CFU/cm2) . The optimal effect was achieved by using ER as
cleaner followed by using EO as sanitizer (temperature 40 °C, contact time
10 min). and therefore, rendered EW as a promising cleaner and sanitizer to
be applied in the food industry. EW can be advantageous for environmentally friendly, it considered also one of the promising novel antimicrobial
agents recently proposed as an alternative to conventional decontamination
methods such as heat and chemical sanitizers. |
