Investigación

30 años de investigación. Más de 300 artículos publicados.

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

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 ba...

Journal of food science and technology 54.5 (2017): 1321-1332

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)

The effects of low-concentration electrolysed water (LcEW) (4 mg/L free available chlorine) combined with mild heat on the safety and quality of fresh organic broccoli (Brassica oleracea) were evaluated. Treatment with LcEW combined with mild heat (50 C) achieved the highest reduction in naturally occurring microorganisms and pathogens, including inoculated Escherichia coli O157:H7 and Listeria monocytogenes (P < 0.05). In terms of the antioxidant content of the treated broccoli, the total ph...

LWT-Food Science and Technology 79 (2017): 594-600

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food contact surface was evaluated. Stainless steel coupon was chosen as attachment surface for Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012, representing bacteria, yeast and mold, respectively. The results showed that although LCNEW itself could effectively reduce survival population of...

Food Control 73 (2017): 889-899

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

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...

Food microbiology 68 (2017): 51-60

Preservation of squid by slightly acidic electrolyzed water ice

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 ...

Food Control 73 (2017): 1483-1489

Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment.

Time to detection experiments (TTD) based on turbidometry using an automatic Bioscreen C is a useful and straightforward method for estimating microbial growth parameters (lag time (), growth rate () and work to be done (h0)) at constant temperature. This study investigated the effects of slightly acidic electrolyzed water (SAEW) and heat treatment on Listeria monocytogenes growth at different recovery temperatures (10 C, 15 C, 25 C, and 30 C). Similar surviving and sublethally injured L. monocy...

Food Control 71 (2017): 17-25

A novel electrochemical device as a disinfection system to maintain water quality during washing of ready to eat fresh produce

Electrolyzed water (EW) is known by its bactericidal efficacy and capability to oxidize organic matter. The present research evaluated the efficacy of recently developed electrolytic cells able to generate higher concentration of reactive oxygen species using lower power and salt concentration than conventional cells. This study tested the inactivation of Escherichia coli O157:H7, the organic matter depletion and trihalomethane (THM) generation by EW in process wash water under dynamic condition...

Food Control 71 (2017): 242-247

Reduction in bacterial using hypochlorous acid hygiene solution on ocular skin

Purpose To examine the magnitude of bacterial reduction on the surface of the periocular skin 20 minutes after application of a saline hygiene solution containing 0.01 pure hypochlorous acid (HOCl). Methods Microbiological specimens were collected immediately prior to applying the hygiene solution and again 20 minutes later. Total microbial colonies were counted and each unique colony morphology was processed to identify the bacterial species and to determine the susceptibility profile to 15 out...

Clinical Ophthalmology (Auckland, NZ) 11 (2017): 707

Stabilized hypochlorous acid disinfection for highly vulnerable populations, wound disinfection and area decontamination.

The advent of old diseases in new places, of newly-emerging infectious diseases not seen before, and of highly resistant organisms, has complicated disaster response and the management of displaced populations. One method for addressing that developing risk is to attack pathogens before they become life-threatening infections using area and wound decontamination and disinfection techniques. Current methods for disinfection, however, can contribute to the development of resistance, prove toxic to...

Rasmussen, Eric D., and Jeffrey F. Williams. Stabilized hypochlorous acid disinfection for highly vulnerable populations: Brio HOCL wound disinfection and area decontamination. 2017 IEEE Global Humanitarian Technology Conference (GHTC). IEEE, 2017.

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

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...

Journal of Endodontics 42.7 (2016): 1120-1125

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

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...

International Journal of Molecular Sciences 17.7 (2016): 1161

Improved outcomes after low-concentration hypochlorous acid nasal irrigation in pediatric chronic sinusitis

Objectives/Hypothesis We aimed to evaluate the effectiveness of low-concentration hypochlorous acid (HOCl) nasal irrigation compared to isotonic normal saline for pediatric chronic rhinosinusitis. Study Design This was a randomized, prospective, active-controlled study.MethodsThis study investigated the effectiveness of 4 weeks of low-concentration hypochlorous irrigation by analyzing five categorized subjective symptoms and x-ray findings in pediatric patients with rhinosinusitis. Thirty-seven ...

The Laryngoscope 126.4 (2016): 791-795

The Immediate and Delayed Post-Debridement Effects on Tissue Bacterial Wound Counts of Hypochlorous Acid Versus Saline Irrigation in Chronic Wounds

Introduction: Wound debridement is considered essential in chronic wound management. Hypochlorous acid has been shown to be an effective agent in reducing wound bacterial counts in open wounds. Ultrasound-enabled wound debridement is an effective and efficient method of debridement. This study compared ultrasound irrigation with hypochlorous acid versus saline irrigation for wound debridement on pre- and postoperative wounds and determined regrowth of bacteria over 1 week period of time. Finally...

Eplasty 16 (2016)

Efficacy and safety of strong acid electrolyzed water for peritoneal lavage to prevent surgical site infection in patients with perforated appendicitis

Our previous experimental study of perforated peritonitis in rats proved that peritoneal lavage with strong acid electrolyzed water (SAEW) has no adverse effects, reduces the bacteria count in the ascitic fluid more effectively than saline, and increases the survival rate significantly. Thus, we conducted a randomized controlled study, applying SAEW in the treatment of perforated appendicitis in children. Forty-four patients, aged 314 years, were randomly divided into two groups: Group S (n = 20...

Surgery today 45.7 (2015): 876-879

Reduction of Particulate Matter and Ammonia by Spraying Acidic Electrolyzed Water onto Litter of Aviary Hen Houses: A Lab-Scale Study

Particulate matter (PM) concentrations are high in cage-free aviary hen houses due to accumulation of litter on the floor and hen activities. The of a spraying agent such as acidic electrolyzed water (AEW) to mitigate PM levels and disinfect houses has been reported, and high spray dosages will reduce PM to a low level. However, spraying a high dose of AEW may generate high levels of ammonia (NH3) due to an increase in litter moisture content (LMC). Lab-scale experiments were conducted to assess...

Transactions of the ASABE 60.2 (2017): 497-506

Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments

The capacity of slightly acidic hypochlorous acid water (SAHW), in both liquid and spray form, to inactivate bacteria was evaluated as a potential candidate for biosecurity enhancement in poultry production. SAHW (containing 50 or 100 ppm chlorine, pH 6) was able to inactivate Escherichia coli and Salmonella Infantis in liquid to below detectable levels (2.6 log10 CFU/ml) within 5 sec of exposure. In addition, SAHW antibacterial capacity was evaluated by spraying it using a nebulizer into a box ...

Journal of Veterinary Medical Science 78.7 (2016): 1123-1128

Optimization of slightly acidic electrolyzed water spray for airborne culturable bacteria reduction in animal housing

Slightly acidic electrolyzed water (SAEW) spray has been considered as a novel approach for airborne bacteria reduction in animal housing. This study aimed to optimize the operating parameters of SAEW spray based on the size distribution of sprayed aerosols, the available chlorine travelling loss in sprayed aerosols, and the reduction efficiency of airborne culturable bacteria (CB). The optimized operating parameters were the nozzle orifice diameter and the spray pressure. The size distribution ...

International Journal of Agricultural and Biological Engineering 9.4 (2016): 185

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

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...

Food Control 60 (2016): 320-328

Evaluation of sprayed hypochlorous acid solutions for their virucidal activity against avian influenza virus through in vitro experiments

Hypochlorous acid (HOCl) solutions were evaluated for their virucidal ability against a low pathogenic avian influenza virus (AIV), H7N1. HOCl solutions containing 50, 100 and 200 ppm chlorine (pH 6) or their sprayed solutions (harvested in dishes placed at 1 or 30 cm distance between the spray nozzle and dish) were mixed with the virus with or without organic materials (5 fetal bovine serum: FBS). Under plain diluent conditions (without FBS), harvested solutions of HOCl after spraying could dec...

Journal of Veterinary Medical Science 77.2 (2015): 211-215

Aerosol disinfection capacity of slightly acidic hypochlorous acid water towards Newcastle disease virus in the air: An in vivo experiment.

Existence of bioaerosol contaminants in farms and outbreaks of some infectious organisms with the ability of transmission by air increase the need for enhancement of biosecurity, especially for the application of aerosol disinfectants. Here we SAHW containing 50 ppm chlorine in the aqueous phase. These data suggest that SAHW containing 100 ppm chlorine can be used for aerosol disinfection of NDV in farms.

Avian Diseases 59.4 (2015): 486-491

Electrolyzed water spray scrubber for removing ammonia from air

Ammonia (NH3) emissions from animal feeding operations (AFOs) are the source of a number of environmental issues. Wet spray scrubbers using non-acidic solutions might be a new approach for NH3 mitigation from AFOs. A lab-scale spray scrubber was built to clean 0.024 m3 s-1 of an NH3/air mixture with an average NH3 concentration of 20 ppmv. Three variables including contact time, nozzle type, and scrubbing solution were investigated to evaluate their effects on the ammonia removal efficiency of ...

Transactions of the ASABE 58.4 (2015): 1069-1078

Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale

This study evaluated the efficacy of individual treatments (thermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial efficacies of sodium chlorite (SC; 100 mg/L) and sodium hypochlorite (SH; 100 mg/L) were also evalua...

Journal of Food Science 80.6 (2015)

Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water

In this study, the effects of electrolyzed oxidizing water (EOW) on the prevention of enzymatic browning of fresh-cut Jiu Jinhuang Chinese yam were investigated. The yams were immersed in the inhibitors for 25 min at 20 C. Compared with the tap water (TW) treatment, the chromatic attributes were significantly different after 72 h of storage (P < 0.05). The activities of polyphenol oxidase (PPO, EC 1.10.3.1), peroxidase (POD, EC 1.11.1.7), and L-phenylalanine ammonia lyase (PAL, EC 4.3.1.5) we...

Journal of Food Science 80.4 (2015)

Detoxification of aflatoxin-contaminated maize by neutral electrolyzed oxidizing water

Aflatoxins, a group of extremely toxic mycotoxins produced by Aspergillus flavus, A. parasiticus and A. nomius, can occur as natural contaminants of certain agricultural commodities, particularly maize. These toxins have been shown to be hepatotoxic, carcinogenic, mutagenic and casevere human and animal diseases. The effectiveness of neutral electrolyzed oxidizing water (NEW) on aflatoxin detoxification was investigated in HepG2 cells using several validation methodologies such as the 3-(4,5-dim...

Toxins 7.10 (2015): 4294-4314

Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro

In the present study, the disinfection efficacy on fresh-cut cilantro of the combination of strongly acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) was evaluated, in comparison with single slightly acidic electrolyzed water (SAEW) and single AcEW treatments. The populations of E. Coli O78 on inoculated cilantro treated by AlEW 5 min + AcEW 5 min, was not detected while 3.43 and 3.73 log10 CFU/g in the AlEW 2.5 min + AcEW 2.5 min and AcEW 2 min + AlEW 2 min + AcEW 2 min t...

Food Control 50 (2015): 699-704

Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage

This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 C. Each kale (10 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculated samples was dip treated at 40 C for 3 min with deionized water, thermosonication (400 W/L), SAcEW (5 mg/L), sodium chlorite (SC; 100 mg/L), sodium hypochlorite (SH; 100 mg/L),...

Food Microbiology 51 (2015): 154-162

Effect of Slightly Acidic Electrolyzed Water (SAEW) Treatment on the Microbial Reduction and Storage Quality of FreshCut Cilantro

The disinfection efficacy of acidic electrolyzed water (AEW) on the fresh-cut vegetables has been recognized. However, the application of AEW in the fresh-keeping of fresh-cut vegetables was limited due to its low pH (<2.7) and higher available chlorine concentration (80200mg/L). In the present study, the microbial reduction and storage qualities of fresh-cut cilantro treated by slightly acidic electrolyzed water (SAEW) were evaluated. The results demonstrated that AEW, mild heat AEW, SAEW an...

Journal of food processing and preservation 39.6 (2015): 559-566

A new perspective in controlling postharvest citrus rots: the of electrolyzed water.

The efficacy of thin-film diamond coated electrodes (DiaCell 101) for disinfection of water artificially contaminated with Penicillium digitatum and Pseudomonas spp. was tested. Electrolysis process was performed with different operation conditions: current densities at 4, 8, and 12A and water flow rate at 150, 300, and 600 L/h. For both pathogens, the experiments were performed in water suspensions at a final concentration of 105 CFU/ml. Tap water was used as a control. The results showed that ...

Acta Hortic 1065 (2015): 1599-1605

Innovative ammonia stripping with an electrolyzed water system as pretreatment of thermally hydrolyzed wasted sludge for anaerobic digestion.

In this study, the anaerobic digestion of thermally hydrolyzed wasted sludge (THWS) with a high concentration of ammonia was carried out through combining with an ammonia stripping and an electrolyzed water system (EWS). The EWS produced acidic water (pH 23) at the anode and alkaline water (pH 1112) at the cathode with an electro-diaphragm between the electrodes that could be applied to ammonia stripping. The ammonia stripping efficiency was strongly dependent on the pH and aeration rate, and th...

Water Research 68 (2015): 580-588

Drinking water disinfection by in-line electrolysis: Product and inorganic by-product formation

This section covers peculiarities of so-called in-line electrolysis when drinking water is electrolysed to produce disinfection species killing microorganisms. Mainly mixed oxide electrodes (MIO) based on IrO2 and/or RuO2 coatings and boron-doped diamond electrodes were used in the studies. Artificial and real drinking water systems were electrolysed in continuous and discontinuous operating mode, varying water composition, current density and electrode materials. Results show, besides the abili...

Electrochemistry for the Environment. Springer New York, 2010. 163-204

Effects of water source, dilution, storage, and bacterial and fecal loads on the efficacy of electrolyzed oxidizing water for the control of Escherichia coli O157: H7

To evaluate the potential of using electrolyzed oxidizing (EO) water for controlling Escherichia coli O157:H7 in water for livestock, the effects of water source, electrolyte concentration, dilution, storage conditions, and bacterial or fecal load on the oxidative reduction potential (ORP) and bactericidal activity of EO water were investigated. Anode and combined (7:3 anode:cathode, vol/vol) EO waters reduced the pH and increased the ORP of deionized water, whereas cathode EO water increased pH...

Journal of Food Protection 67.7 (2004): 1377-1383

In situ hypochlorous acid generation for the treatment of textile wastewater

An electrolytic process based on chlorine generation was adopted to treat wastewater containing textile dyes. In situ production of hypochlorous acid was achieved in an undivided electrolytic cell. The cell contained a graphite rod as the anode and a stainless steel sheet as the cathode. The generated chlorine reacts with water leading to the formation of hypochlorous acid and hydrochloric acid. The resultant hypochlorous acid, being an oxidising agent, oxidises the organic components present in...

Coloration Technology 117.1 (2001): 49-53

Disinfection potential of electrolyzed solutions containing sodium chloride at low concentrations

Electrolyzed products of sodium chloride solution were examined for their disinfection potential against hepatitis B virus (HBV) and human immunodeficiency virus (HIV) in vitro. Electrolysis of 0.05% NaCl in tap water was carried out for 45 min at room temperature using a 3 A electric current in separate wells installed with positive and negative electrodes. The electrolyzed products were obtained from the positive well. The oxidation reduction potential (ORP), pH and free chlorine content of th...

Journal of Virological Methods 85.1 (2000): 163-174

Hypochlorous Acid: A Review.

The surgeon needs to have an inexpensive, available, nontoxic, and practical disinfectant that is effective in sanitizing against the COVID-19 (Coronavirus Disease 2019) virus. The purpose of this article was to review the evidence for using hypochlorous acid in the office setting on a daily basis. The method used to assemble recommendations was a review of the literature including evidence for this solution when used in different locations and industries other than the oral-maxillofacial clinic facility. The results indi- cate that this material can be used with a high predictability for disinfecting against the COVID-19 (Coro- navirus Disease 2019) virus.

Journal of Oral and Maxillofacial Surgery 78:1461-1466, 2020