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Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Citation
Dewi, FR and Stanley, R and Powell, SM and Burke, CM, Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review, Journal of Food Science and Technology, 54, (5) pp. 1321-1332. ISSN 0022-1155 (2017) [Refereed Article]
Copyright Statement
Copyright 2017 Association of Food Scientists & Technologists (India)
DOI: doi:10.1007/s13197-017-2577-9
Abstract
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.
Item Details
Item Type: | Refereed Article |
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Keywords: | seafood, shelf-life, sanitation, electrolysed oxidising water |
Research Division: | Agricultural, Veterinary and Food Sciences |
Research Group: | Food sciences |
Research Field: | Food packaging, preservation and processing |
Objective Division: | Animal Production and Animal Primary Products |
Objective Group: | Fisheries - aquaculture |
Objective Field: | Aquaculture fin fish (excl. tuna) |
UTAS Author: | Dewi, FR (Ms Fera Dewi) |
UTAS Author: | Stanley, R (Professor Roger Stanley) |
UTAS Author: | Powell, SM (Dr Shane Powell) |
UTAS Author: | Burke, CM (Dr Chris Burke) |
ID Code: | 115314 |
Year Published: | 2017 |
Web of Science® Times Cited: | 20 |
Deposited By: | Tasmanian Institute of Agriculture |
Deposited On: | 2017-03-16 |
Last Modified: | 2018-12-13 |
Downloads: | 0 |
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