Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces

摘要: Abstract The efficacy of electrolyzed water (EW) to inactivate Listeria monocytogenes on stainless steel surfaces was evaluated and modelled in the present study. L. inoculated coupons subsequently subjected Neutral EW (NEW, pH = 7.0) Slightly Acid (SAEW, pH = 5.0) with different Available Chlorine Concentration (ACC, 50–200 mg/L) for exposure times (0–6 min). number viable cells decreased as time increased at all ACC concentrations. Treatments SAEW resulted higher reductions monocytogenes, i.e., 2.30 ± 0.16 5.64 ± 0.11 log cfu/cm2, comparison NEW treatments (1.55 ± 0.11 5.22 ± 0.12 cfu/cm2), probably due synergistic bactericidal effect between acidic pH, oxidation-reduction potential effective form chlorine, reported previous studies. Since most against two approaches were tested model survival data: one- two-step modelling procedures. Weibull suitable describe data both produced models (adj-R2>0.92 MSE