Review Article | | Peer-Reviewed

Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review

Received: 9 November 2023     Accepted: 4 December 2023     Published: 18 December 2023
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Abstract

Slightly acidic electrolyzed water (SAEW) obtained by electrolyzing 2-6% dilute hydrochloric acid in a chamber without membrane is novel non-thermal sanitizer widely used in the sterilization of foods such as fruits, vegetables, and meat owing to its effective antibacterial activity and low operating costs. Despite the well-documented and validated antimicrobial and sporicidal properties of SAEW, its precise mode of action against bacteria and bacterial spores remains uncertain and subject to ongoing debate. The primary aim of this review article is to scrutinise the active constituents of SAEW that contribute to its antimicrobial properties. Additionally, the review critically elucidates the mechanisms by which SAEW effectively inactivate vegetative bacteria cells and spores, based on a comprehensive scrutiny of existing literature. It is demonstrated that the application of SAEW can kill vegetative bacterial cells by the disruption of their cellular membrane, disruption of their intracellular reactive oxygen species (ROS) balance, and lowering their ATP levels, deactivation of key enzyme and damaging DNA affecting other bacterial cells vitals. Bacterial spore inactivation by SAEW being achieved through the induction of structural modifications in the spores, including coat damage, mutagenesis, and alterations in the properties of the inner membrane (IM).

Published in International Journal of Microbiology and Biotechnology (Volume 8, Issue 4)
DOI 10.11648/j.ijmb.20230804.16
Page(s) 110-121
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Slightly Acidic Electrolyzed Water, Microbial Inactivation, Mechanism, Food Pathogens, Bacterial Spores

References
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    Issa-Zacharia, A. (2023). Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review. International Journal of Microbiology and Biotechnology, 8(4), 110-121. https://doi.org/10.11648/j.ijmb.20230804.16

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    Issa-Zacharia, A. Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review. Int. J. Microbiol. Biotechnol. 2023, 8(4), 110-121. doi: 10.11648/j.ijmb.20230804.16

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    Issa-Zacharia A. Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review. Int J Microbiol Biotechnol. 2023;8(4):110-121. doi: 10.11648/j.ijmb.20230804.16

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  • @article{10.11648/j.ijmb.20230804.16,
      author = {Abdulsudi Issa-Zacharia},
      title = {Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review},
      journal = {International Journal of Microbiology and Biotechnology},
      volume = {8},
      number = {4},
      pages = {110-121},
      doi = {10.11648/j.ijmb.20230804.16},
      url = {https://doi.org/10.11648/j.ijmb.20230804.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20230804.16},
      abstract = {Slightly acidic electrolyzed water (SAEW) obtained by electrolyzing 2-6% dilute hydrochloric acid in a chamber without membrane is novel non-thermal sanitizer widely used in the sterilization of foods such as fruits, vegetables, and meat owing to its effective antibacterial activity and low operating costs. Despite the well-documented and validated antimicrobial and sporicidal properties of SAEW, its precise mode of action against bacteria and bacterial spores remains uncertain and subject to ongoing debate. The primary aim of this review article is to scrutinise the active constituents of SAEW that contribute to its antimicrobial properties. Additionally, the review critically elucidates the mechanisms by which SAEW effectively inactivate vegetative bacteria cells and spores, based on a comprehensive scrutiny of existing literature. It is demonstrated that the application of SAEW can kill vegetative bacterial cells by the disruption of their cellular membrane, disruption of their intracellular reactive oxygen species (ROS) balance, and lowering their ATP levels, deactivation of key enzyme and damaging DNA affecting other bacterial cells vitals. Bacterial spore inactivation by SAEW being achieved through the induction of structural modifications in the spores, including coat damage, mutagenesis, and alterations in the properties of the inner membrane (IM).
    },
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Microbial Inactivation Mechanism and Properties of Slightly Acidic Electrolyzed Water: A Review
    AU  - Abdulsudi Issa-Zacharia
    Y1  - 2023/12/18
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    N1  - https://doi.org/10.11648/j.ijmb.20230804.16
    DO  - 10.11648/j.ijmb.20230804.16
    T2  - International Journal of Microbiology and Biotechnology
    JF  - International Journal of Microbiology and Biotechnology
    JO  - International Journal of Microbiology and Biotechnology
    SP  - 110
    EP  - 121
    PB  - Science Publishing Group
    SN  - 2578-9686
    UR  - https://doi.org/10.11648/j.ijmb.20230804.16
    AB  - Slightly acidic electrolyzed water (SAEW) obtained by electrolyzing 2-6% dilute hydrochloric acid in a chamber without membrane is novel non-thermal sanitizer widely used in the sterilization of foods such as fruits, vegetables, and meat owing to its effective antibacterial activity and low operating costs. Despite the well-documented and validated antimicrobial and sporicidal properties of SAEW, its precise mode of action against bacteria and bacterial spores remains uncertain and subject to ongoing debate. The primary aim of this review article is to scrutinise the active constituents of SAEW that contribute to its antimicrobial properties. Additionally, the review critically elucidates the mechanisms by which SAEW effectively inactivate vegetative bacteria cells and spores, based on a comprehensive scrutiny of existing literature. It is demonstrated that the application of SAEW can kill vegetative bacterial cells by the disruption of their cellular membrane, disruption of their intracellular reactive oxygen species (ROS) balance, and lowering their ATP levels, deactivation of key enzyme and damaging DNA affecting other bacterial cells vitals. Bacterial spore inactivation by SAEW being achieved through the induction of structural modifications in the spores, including coat damage, mutagenesis, and alterations in the properties of the inner membrane (IM).
    
    VL  - 8
    IS  - 4
    ER  - 

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Author Information
  • Department of Food Science and Agro-Processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania

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