Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria

Xiangyu Gao; Xueqiang Liu; Jialin He; Hanbing Huang; Xiaoya Qi; Jianxiong Hao

doi:10.3390/foods11244071

Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria

Foods. 2022 Dec 16;11(24):4071. doi: 10.3390/foods11244071.

Authors

Xiangyu Gao¹, Xueqiang Liu¹, Jialin He¹, Hanbing Huang¹, Xiaoya Qi¹, Jianxiong Hao¹

Affiliation

¹ College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang 050018, China.

Abstract

This study investigated the broad-spectrum bactericidal activity of non-electrolytic hypochlorite water (NEHW) and detected its hydroxyl radical content compared with that of slightly acidic electrolytic water (SAEW). Based on the results of UV scanning and storage stability, higher hypochlorite content and stronger oxidation were found to be responsible for the stronger bactericidal effect of NEHW. NEHW can achieve 99% bacterial disinfection effect by treating with 10 mg/L available chlorine concentration for more than 5 minutes. At the same time, the storage stability of NEHW was higher than that of SAEW. After 20 days of storage under sealed and dark conditions, the pH value only increased by 7.9%, and the effective chlorine concentration remained nearly 80%. The results showed that NEHW had higher germicidal efficacy and storage stability than SAEW.

Keywords: UV scanning; disinfection; hydroxyl radicals; non-electrolytic hypochlorite water; slightly acidic electrolytic water; storage stability.

Grants and funding

This work was financially supported by the Funded by Science and Technology Project of Hebei Education Department (No. QN2022162), National Natural Science Foundation of China (No. 31972170) and the Hebei Natural Science Foundation of China (No. C2022208010).