Abstract
Electrolyzed acidic and alkaline water generated from tap water containing a small amount of salt by electrolysis is strongly bactericidal (acidic) and degrades organic materials (alkaline). Food may become contaminated by pathogenic microorganisms from kitchen equipment and the hands during food preparation. To prevent food poisoning, we studied disinfection using electrolyzed water on several kitchen materials. Applying sodium hypochlorite (residual chlorine=100mg/L) and acidic electrolyzed water (pH 2.7, residual chlorine=35-40mg/L) against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium adhering to tile, stainless steel, and gauze containing 0.1% protein killed almost all bacteria. When 1% protein was added to the bacteria, they survived on the above materials after disinfection with sodium hypochlorite and acidic electrolyzed water. Almost all bacteria were killed by disinfection with acidic electrolyzed water after washing with alkaline electrolyzed water. Disinfecting contaminated materials such as cutting boards, boots, and knives with acidic electrolyzed water after washing with alkaline electrolyzed water markedly decreased bacteria to the same level as with commonly used procedures such as disinfection with sodium hypochlorite after washing with tap water. These findings suggest that washing and disinfection with electrolyzed water effectively prevents bacterial contamination of foods because electrolyzed water can be used in the same way as tap water.
