title: Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis).
abstract: The effect of acidic electrolyzed water (AEW) on inactivating Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hydrophila, Vibrio parahaemolyticus and Campylobacter jejuni in laboratory contaminated live clam (Venerupis philippinarum) and mussel (Mytilus edulis) was investigated. The initial levels of bacterial contamination were: in clam 4.9 to 5.7log10CFU/g, and in mussel 5.1 to 5.5log10CFU/g. Two types of AEW were used for treatment time intervals of 1 and 2h: strong (SAEW) with an available chlorine concentration (ACC) of 20mg/L, pH=3.1, and an oxidation-reduction potential (ORP) of 1150mV, and weak (WAEW) at ACC of 10mg/L, pH=3.55 and ORP of 950mV. SAEW and WAEW exhibited significant inhibitory activity against inoculated bacteria in both shellfish species with significant differences compared to saline solutions treatments (1-2% NaCl) and untreated controls (0h). SAEW showed the largest inhibitory activity, the extent of reduction (log10CFU/g) ranged from 1.4-1.7 for E. coli O104:H4; 1.0-1.6 for L. monocytogenes; 1.3-1.6 for A. hydrophila; 1.0-1.5 for V. parahaemolyticus; and 1.5-2.2 for C. jejuni in both types of shellfish. In comparison, significantly (P<0.05) lower inhibitory effect of WAEW was achieved compared to SAEW, where the extent of reduction (log10CFU/g) ranged from 0.7-1.1 for E. coli O104:H4; 0.6-0.9 for L. monocytogenes; 0.6-1.3 for A. hydrophila; 0.7-1.3 for V. parahaemolyticus; and 0.8-1.9 for C. jejuni in both types of shellfish. Among all bacterial strains examined in this study, AEW induced less bacterial injury (~0.1-1.0log10CFU/g) and more inactivation effect. This study revealed that AEW (10-20mg/L ACC) could be used to reduce bacterial contamination in live clam and mussel, which may help control possible unhygienic practices during production and processing of shellfish without apparent changes in the quality of the shellfish.
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman 11942, Jordan.
authors.forename: Hamzah M
authors.initials: HM
authors.lastname: Al-Qadiri
authors.affiliation: Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, Hashemite University, P.O Box 150459, Zarqa 13115, Jordan.
authors.forename: Murad A
authors.initials: MA
authors.lastname: Al-Holy
authors.affiliation: School of Food Science, Washington State University, Pullman, WA 99164, USA.
authors.forename: Setareh Ghorban
authors.initials: SG
authors.lastname: Shiroodi
authors.affiliation: School of Food Science, Washington State University, Pullman, WA 99164, USA; Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA. Electronic address: m.ovissipour@wsu.edu.
authors.forename: Mahmoudreza
authors.initials: M
authors.lastname: Ovissipour
authors.affiliation: Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA.
authors.forename: Byju N
authors.initials: BN
authors.lastname: Govindan
authors.affiliation: Water, Energy and Environment Center, The University of Jordan, Amman 11942, Jordan.
authors.forename: Nivin
authors.initials: N
authors.lastname: Al-Alami
authors.affiliation: Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA.
authors.forename: Shyam S
authors.initials: SS
authors.lastname: Sablani
authors.affiliation: School of Food Science, Washington State University, Pullman, WA 99164, USA.
authors.forename: Barbara
authors.initials: B
authors.lastname: Rasco
mesh_terms: D000818:Animals; D049872:Bivalvia / Q000382:microbiology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D012758:Shellfish / Q000382:microbiology*
keywords: Acidic electrolyzed water; Bacterial injury; Clam; Mussel