ECA Eau| Références de recherche et d'étude sur l'eau de la ECA

 

Références de recherche et d'étude sur l'eau de la ECA

Vous trouverez ici des recherches et des articles sur l'efficacité de l'eau ECA contre différentes bactéries et microbes et ses avantages sur de nombreuses industries.

 

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Electrolyzed water as a novel sanitizer in the food industry: Current trends and future perspectives(2016)

Electrolyzed water as a novel sanitizer in the food industry: Current trends and future perspectives

 

 

Microbe(s): Multiple

 

 

 

ABSTRACT - Full Text PDF

Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment.

 

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International journal of clinical and experimental medicine (2015)

An Investigation into the in-vitro effectiveness of electrolyzed water against various microorganisms

 

 

Microbe(s): Acinetobacter baumannii, Escherichia coli, Enterococcus faecalis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis, Myroides spp, MRSA, VRE

 

ABSTRACT - Full Text PDF

The aim of this study was to investigate the in-vitro antimicrobial activity of usage and normal concentrations of electrolyzed water in hospital. In our study, the effects of different concentrations of electrolyzed water on two gram positive, four gram negative standard strains and clinical isolates of four gram negative, two gram positive, one spore-forming bacillus and Myroides spp strains that lead to hospital infections were researched. The effects of different concentrations and different...

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European journal of clinical microbiology & infectious diseases (2012)

Electrochemically activated solutions: evidence for antimicrobial efficacy and applications in healthcare environments

 

Microbe(s): Total Microbial Count

 

 

 

ABSTRACT - Full Text PDF

Due to the limitations associated with the of existing biocidal agents, there is a need to explore new methods of disinfection to help maintain effective bioburden control, especially within the healthcare environment. The transformation of low mineral salt solutions into an activated metastable state, by electrochemical unipolar action, produces a solution containing a variety of oxidants, including hypochlorous acid, free chlorine and free radicals, known to possess antimicrobial properties

 

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Food Control (2012)

 

Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity

 

Microbe(s): Listeria monocytogenes

 

ABSTRACT - Full Text PDF

All food processing surfaces are potential sites for biofilm formation of foodborne pathogens, which may result in increased virulence and better adaptation to survival in foods. This study was aimed to evaluate the effect of two antimicrobials, neutral electrolyzed water (NEW) and nisin, and their combination, on Listeria monocytogenes Scott A biofilms formed on glass and stainless steel surfaces. We also examined the effects of sub-lethal doses of NEW on listeriolysin O (LLO) activity from fre...

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Surgery Today(2009)

 

Effect of electrolyzed strong acid water on peritoneal irrigation of experimental perforated peritonitis

 

Microbe(s): Total Microbial Count

 

ABSTRACT - Full Text PDF

PURPOSE: Electrolyzed strong acid water (ESAW) is generated by the electrolysis of a weak sodium chloride solution. Although ESAW is known to have a strong bactericidal activity and to be harmless to the living body, its effectiveness and safety in the treatment of perforated peritonitis has not been well established. METHODS: Male Wistar rats were used for the study. Three hours after cecal ligation and puncture, the cecum was resected and the peritoneal cavity was irrigated with 50 ml of salin...

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Aquaculture(2011)

 

Elimination of Escherichia coli from oysters using electrolyzed seawater

 

 

Microbe(s): Escherichia coli

 

ABSTRACT - Full Text PDF

Electrolyzed seawater (ESW) is reportedly an effective disinfectant for aquaculture equipment becaof its simple mechanism and cost effectiveness. The potential of electrolyzed seawater for oyster depuration was studied using different experiments. The first was determination of chlorine tolerance of oysters. Second was effectiveness of ESW against Escherichia coli in artificially contaminated oysters and third was effectiveness of ESW against E. coli in naturally contaminated oysters from two cu...

 

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Journal of agricultural and Food Chemistry(2002)

Inactivation of Staphylococcal enterotoxin-A with an electrolyzed anodic solution

 

Microbe(s): Staphylococcus, Staphylococcal enterotoxin-A

 

ABSTRACT - Full Text PDF

Electrolyzed anodic NaCl solutions [EW(+)], prepared by the electrolysis of 0.1% NaCl, have been shown to instantly inactivate most pathogens that cause food-borne disease. Elimination of food-borne pathogens does not necessarily guarantee food safety because enterotoxins produced by pathogens may remain active. We have tested whether EW(+) can inactivate Staphylococcal enterotoxin A (SEA), one of the major enterotoxins responsible for food poisoning.

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Poultry Science(2005)

Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing

 

Microbe(s): Campylobacter jejuni

 

ABSTRACT - Full Text PDF

This study was undertaken to investigate the efficacy of alkaline and acidic electrolyzed (EO) water in preventing and removing fecal contaminants and killing Campylobacter jejuni on poultry carcasses under simulated industrial processing conditions. New York dressed and defeathered chicken carcasses spot-inoculated with cecal material or C. jejuni were subjected to spraying treatment with alkaline EO or 10% trisodium phosphate (TSP) water or combinations of spraying and immersion treatments wit...

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Plant Disease(1999)

Comparison of effects of acidic electrolyzed water and NaOCl on Tilletia indica teliospore germination

 

Microbe(s): Tilletia indica

 

ABSTRACT - Full Text PDF

Definitive identification of free teliospores of Tilletia indica, causal agent of Karnal bunt of wheat, requires polymerase chain reaction (PCR)-based diagnostic tests. Since direct PCR amplification from teliospores has not been reliable, teliospores first must be germinated in order to obtain adequate DNA. We have routinely surface-sterilized teliospores for 2 min with 0.4% (vol/vol) sodium hypochlorite (NaOCl) to stimulate germination and produce axenic cultures.

 

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Journal of food protection(2015)

Control of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System

 

Microbe(s): Salmonella

 

ABSTRACT - Full Text PDF

Tomato Best Management Practices require Florida packers to treat tomatoes in a flume system containing at least 150 ppm of free chlorine or other approved sanitizer. However, research is needed to determine the ability of these sanitizers to prevent the transfer of pathogens from contaminated to uncontaminated tomatoes, particularly under realistic packinghoconditions. The goal of this research was to assess the minimum levels of sanitizer needed to prevent Salmonella cross-contamination betwee...

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American journal of infection control(2017)

Destruction of Clostridium difficile spores colitis using acidic electrolyzed water

 

Microbe(s): Clostridium difficile

 

ABSTRACT - Full Text PDF

Acidic electrolyzed water (AEW) is a product of an inexpensiveelectrolysis process. It can be easily synthesized using a simple andrelatively inexpensive technology. The of AEW as a disinfectanthas been previously described in the literature, most often inthe context of food disinfection, including fruit, vegetables, and eggs.It reduces the morbidity rate caused by bacteria that can be transmittedthrough these food products, such as Salmonella spp, Listeriamonocytogenes, Yersinia spp, and Escher...

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Crop protection(2013)

Using electrolyzed oxidizing water combined with an ultrasonic wave on the postharvest diseases control of pineapple fruit cv. Phu Lae

 

Microbe(s): Fusarium sp.

 

ABSTRACT - Full Text PDF

The effects of ultrasound (US) and electrolyzed oxidizing (EO) water on postharvest decay of pineapple cv. Phu Lae were investigated using Fusarium sp. isolated from pineapple fruits. The effect of EO water and US irradiation on in vitro growth inhibition of Fusarium sp. was studied. Spore suspensions were treated EO water with free chlorine at 100, 200 and 300 ppm and different frequencies of 108, 400, 700 KHz and 1 MHz US irradiation for 0, 10, 30 and 60 min and incubated at 27 C for 48 h The ...

 

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Applied and environmental microbiology(2007)

Evaluation of liquid-and fog-based application of Sterilox hypochlorous acid solution for surface inactivation of human norovirus

 

Microbe(s): Viruses, Norovirus

 

ABSTRACT - Full Text PDF

Noroviruses (NVs) are the most frequent cause of outbreaks of gastroenteritis in common settings, with surface-mediated transfer via contact with fecally contaminated surfaces implicated in exposure. NVs are environmentally stable and persistent and have a low infectious dose. Several disinfectants have been evaluated for efficacy to control viruses on surfaces, but the toxicity and potential damage to treated materials limits their applicability. Sterilox hypochlorous acid (HOCl) solution (HAS)...

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Food Microbiology (2008)

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

 

Microbe(s): Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis

 

ABSTRACT - Full Text PDF

Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food service areas. Electrolyzed oxidizing water (EO water) shows promise as an environmentally friendly broad spectrum microbial decontamination agent. EO water is generated by the passage of a dilute salt solution (1% NaCl) through an electrochemical cell. This electrolytic process converts chloride ions and water molecul...

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International Journal of Molecular Sciences (2016)

Effectiveness of hypochlorous acid to reduce the biofilms on titanium alloy surfaces in vitro

 

Microbe(s): Escherichia coli, Porphyromonas gingivalis, Enterococcus faecalis, Streptococcus sanguinis

 

ABSTRACT - Full Text PDF

Chemotherapeutic agents have been used as an adjunct to mechanical debridement for peri-implantitis treatment. The present in vitro study evaluated and compared the effectiveness of hypochlorous acid (HOCl), sodium hypochlorite (NaOCl), and chlorhexidine (CHX) at eliminating Gram-negative (E. coli and P. gingivalis) and Gram-positive (E. faecalis and S. sanguinis) bacteria. The effect of irrigating volume and exposure time on the antimicrobial efficacy of HOCl was evaluated, and a durability ana...

 

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Food Research International(2002)

Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana

 

Microbe(s): Botryosphaeria berengeriana

 

ABSTRACT - Full Text PDF

Chlorination presents one of the few chemical options available to help manage postharvest decay. Electrolyzed oxidizing (EO) water, containing free chlorine, is the product of a new concept developed by scientists in Japan. The effectiveness of pear (Pyrus communis L.) immersion in EO water on the control of Bot. rot on European pear, cv. La-France, was investigated. Four independent experiments were carried out. A wound was found necessary for infection. Wounded fruit were inoculated with 20 ...

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Dental materials journal(2002)

Durability of bactericidal activity in electrolyzed neutral water by storage

 

Microbe(s): Staphlycoccus Aureus

 

ABSTRACT - Full Text PDF

Electrolyzed strong and weak acid waters have been widely used for sterilization in clinical dentistry because of their excellent bactericidal activities. Electrolyzed neutral water was recently developed with a new concept of long-term good durability in addition to the excellent bactericidal activity similar to acid waters. The present study, evaluated the storage life of this water compared with the acid waters in terms of the changes in pH, oxidation-reduction potential (ORP), residual chlor...

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Journal of Endodontics(2016)

Bactericidal Effect of Strong Acid Electrolyzed Water against Flow Enterococcus faecalis Biofilms

 

Microbe(s): Enterococcus faecalis

 

ABSTRACT - Full Text PDF

Introduction This study evaluated the bactericidal effect of strong acid electrolyzed water (SAEW) against flow Enterococcus faecalis biofilm and its potential application as a root canal irrigant. Methods Flow E. faecalis biofilms were generated under a constant shear flow in a microfluidic system. For comparison, static E. faecalis biofilms were generated under a static condition on coverslip surfaces. Both the flow and static E. faecalis biofilms were treated with SAEW. Sodium hypochlorite (N...

 

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The Bulletin of Tokyo Dental College (2014)

Antiseptic Effect of Slightly Acidic Electrolyzed Water on Dental Unit Water Systems

 

Microbe(s): Total Microbial Count

 

ABSTRACT - Full Text PDF

Biofilm formation in dental unit water systems (DUWSs) can contaminate water from three-in-one syringes, air rotors, and low-speed handpieces. This may serve as a potential source of infection for dentists, dental staff, and patients, so these systems must be sterilized. Becaslightly acidic electrolyzed water (SAEW) is often used as a disinfectant for food, the aim of this study was to investigate the possibility of using SAEW as a DUWS disinfectant. Slightly acidic electrolyzed water was inject...

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Annals of Clinical Microbiology and Antimicrobials (2014)

In vitro antimicrobial activity of Medilox super-oxidized water

 

Microbe(s): Acinetobacter baumannii, Escherichia coli, Enterococcus faecalis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, MRSE, VRE Bacillus subtilis, Myroides spp.

 

ABSTRACT - Full Text PDF

Super-oxidized water is one of the broad spectrum disinfectants, which was introduced recently. There are many researches to find reliable chemicals which are effective, inexpensive, easy to obtain and use, and effective for disinfection of microorganisms leading hospital infections. Antimicrobial activity of super-oxidized water is promising. The aim of this study was to investigate the in-vitro antimicrobial activity of different concentrations of Medilox super-oxidized water that is approved ...

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Actinomycetologica(1994)

Antimicrobial Activity of Electrolyzed NaCl Solutions: Effect on the Growth of Streptomyces spp.

Microbe(s): Streptomyces spp

 

ABSTRACT - Full Text PDF

An acidic solution (pH 2.5 2.6) with a high oxidation-reduction potential (ORP; about +1,170 mV) and an alkaline solution (pH 11.5 11.7) with a low ORP (about 880mV) that resulted from electrolysis of 20 mM NaCl (dissolved in a pure water) were tested for their effect on the growth of Streptomyces spp. When spores ( 2 107) were exposed to the electrolyzed solutions (2 ml) for 1 minute, colony formation was totally inhibited by the acidic solution, but little by the alkaline solution al...

 

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Journal of Food Process Engineering 34.5 (2011)

Response surface modeling of Listeria monocytogenes inactivation on lettuce treated with electrolyzed oxidizing water

 

Microbe(s): Listeria monocytogenes

 

ABSTRACT - Full Text PDF

Electrolyzed oxidizing water has been estimated that it has strong bactericidal activity and has been widely used as a disinfectant for inactivating microbial organisms. The combined effects of temperature (15 35C), chlorine concentration of electrolyzed oxidizing water (30 70 ppm) and treatment time (1 5 min) on the reduction of Listeria monocytogenes in lettuce were investigated. Reductions of 1.39 2.79 log10 cfu/g were observed in different combinations of the three factors.

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Food Control 73 (2017)

Preservation of squid by slightly acidic electrolyzed water ice

 

Microbe(s): Total Microbial Count

 

ABSTRACT - Full Text PDF

Squid is considered as a healthy food by consumers becaof its high nutritive value. However, it is easily decay caused by microbial contamination. This study aimed to investigate the effect of slightly acidic electrolyzed water ice (SAEW-ice) on preservation of squid. Five groups (untreated with ice (A), squid placed on the tap water (TW) ice (B) or SAEW ice (C), squid placed in the TW ice layers (D) or SAEW ice layers (E)) were conducted to evaluate the changes of sensory properties, microbial ...

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Journal of Agricultural and Food Chemistry 50.3 (2002)

Decontamination of aflatoxin-forming fungus and elimination of aflatoxin mutagenicity with electrolyzed NaCl anode solution

 

Microbe(s): Fungi, Aspergillus parasiticus, aflatoxin B1

 

ABSTRACT - Full Text PDF

Electrolysis of a 0.1% (17.1 mM) solution of NaCl using separate anode and cathode compartments gives rise to solutions containing active chemical species. The strongly acidic anode solution (EW(+)) has high levels of dissolved oxygen and available chlorine in a form of hypochlorous acid (HOCl) with a strong potential for sterilization, which we have investigated here. Exposing Aspergillus parasiticus at an initial density of 103spores in 10 L to a 50-fold volume (500 L) of EW(+) conta...

 

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Poultry science 86.10 (2007)

Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions

 

Microbe(s): Escherichia coli, Campylobacter, Salmonella

 

ABSTRACT - Full Text PDF

A study was conducted to investigate the effects of spray washing broiler carcasses with acidified electrolyzed oxidizing water (EO) or sodium hypochlorite (HOCl) solutions for 5, 10, or 15 s. Commercial broiler carcasses were contaminated with 0.1 g of broiler cecal contents inoculated with 105 cells of Campylobacter and 105 cells of nalidixic acid-resistant Salmonella. Numbers of bacteria recovered from unwashed control carcasses were 6.7, 5.9, 6.3, and 3.9 log10 cfu/mL for total aerobic bacte...

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Journal of Food Protection 69.7 (2006)

Control of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System

 

Microbe(s): Salmonella

 

ABSTRACT - Full Text PDF

Tomato Best Management Practices require Florida packers to treat tomatoes in a flume system containing at least 150 ppm of free chlorine or other approved sanitizer. However, research is needed to determine the ability of these sanitizers to prevent the transfer of pathogens from contaminated to uncontaminated tomatoes, particularly under realistic packinghoconditions. The goal of this research was to assess the minimum levels of sanitizer needed to prevent Salmonella cross-contamination betwee...

aquacentrum-eca-water-research-1-7

Crop Protection 29.4 (2010)

Using electrolyzed oxidizing water combined with an ultrasonic wave on the postharvest diseases control of pineapple fruit cv. Phu Lae

 

Microbe(s): Fusarium sp.

 

ABSTRACT - Full Text PDF

The effects of ultrasound (US) and electrolyzed oxidizing (EO) water on postharvest decay of pineapple cv. Phu Lae were investigated using Fusarium sp. isolated from pineapple fruits. The effect of EO water and US irradiation on in vitro growth inhibition of Fusarium sp. was studied. Spore suspensions were treated EO water with free chlorine at 100, 200 and 300 ppm and different frequencies of 108, 400, 700 KHz and 1 MHz US irradiation for 0, 10, 30 and 60 min and incubated at 27 C for 48 h The ..

 

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Food microbiology 68 (2017)

Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets.

 

Microbe(s): Pseudomonas spp.,Shewanella spp.

 

ABSTRACT - Full Text PDF

The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing either 45 ppm or 150 ppm of free chlorine and bacterial species enumerated on out many of the disadva...

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Food Control 60 (2016)

Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry

 

Microbe(s): Pseudomonas aeruginosa, Enterococcus faecalis, Micrococcus luteus

 

ABSTRACT - Full Text PDF

In the dairy industry, cleaning and disinfection of surfaces are important issues and development of innovative strategies may improve food safety. This study was aimed to optimize the combined effect of alkaline electrolyzed water (AEW) and neutral electrolyzed water (NEW) as s were significantly affected by surface roughness electropolished SSP required 10 min, 100 mg/L AEW at 30 C, whereas SSP without modification required 30 min, 300 mg/L AEW at 30 C. From confirmatory tests cells removed we...

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Journal of Food Protection 71.9 (2008)

Electrolyzed water and its application in the food industry

 

Microbe(s): Multiple

 

ABSTRACT - Full Text PDF

Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of 800 to 900 mV. Vegetative cells of various bacteria in suspension w...

 

Références de recherche et d'étude sur l'eau de la ECA