University of Tasmania
Browse

File(s) under permanent embargo

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

journal contribution
posted on 2023-05-19, 03:10 authored by Dewi, FR, Roger StanleyRoger Stanley, Shane PowellShane Powell, Burke, CM
Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.

History

Publication title

Journal of Food Science and Technology

Volume

54

Issue

5

Pagination

1321-1332

ISSN

0022-1155

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Springer (India) Private Ltd

Place of publication

India

Rights statement

Copyright 2017 Association of Food Scientists & Technologists (India)

Repository Status

  • Restricted

Socio-economic Objectives

Aquaculture fin fish (excl. tuna)

Usage metrics

    University Of Tasmania

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC