Spatial disinfection potential of slightly acidic electrolyzed water

PLoS One. 2021 Jul 2;16(7):e0253595. doi: 10.1371/journal.pone.0253595. eCollection 2021.

Abstract

Slightly acidic electrolyzed water (SAEW) was developed by Japanese companies over 20 years ago. SAEW has the advantage of potent sterilizing action while being relatively safe. This study evaluated the potential application of SAEW in spatial disinfection. Prior to experiments involving spatial spraying, the ability of SAEW to remove seven type of microorganisms that cause food poisoning was studied in vitro. Results indicated that free chlorine in SAEW, even at a low concentration (30 mg/L), was able to remove Cladosporium cladosporioides, a typical airborne fungus that degrades food, and spores such as Bacillus subtilis, a hardy bacterium. In an experiment involving spatial spraying, 3.43 log10 CFU/100 L of Staphylococcus epidermidis was sprayed in a room-sized space; the same space was then sprayed with SAEW. The number of settling microbes was measured and the sterilizing ability of SAEW was assessed. Results indicated that the concentration of S. epidermidis in the space was completely removed after 20 minutes of SAEW spraying. The above findings indicate that SAEW may be used to remove airborne microorganisms via spatial spraying.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Air Microbiology
  • Bacillus subtilis / isolation & purification
  • Cladosporium / isolation & purification
  • Disinfectants / chemistry*
  • Disinfection / methods*
  • Electrolysis
  • Food Microbiology / methods*
  • Foodborne Diseases / microbiology
  • Foodborne Diseases / prevention & control*
  • Hydrogen-Ion Concentration
  • Staphylococcus epidermidis / isolation & purification
  • Water / chemistry*

Substances

  • Disinfectants
  • Water

Supplementary concepts

  • Cladosporium cladosporioides

Grants and funding

This research was possible thanks to the annual research budget of the University of Tokyo. We would like to thank Organo Food Tech Corporation for providing the slightly acidic electrolyzed water (SAEW) and the clean chamber to conduct spatial disinfection test. Organo Food Tech Corporation contributed to the design of the experiments and we discussed the results before writing the manuscript, but they had no role in data collection and analysis or decision to publish.