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The sterilization effect of SLAEW on microorganisms
In practical applications, slightly acidic electrolyzed water has a unique effect on the prevention of influenza A H1N1 virus. Masaaki et al. investigated the killing effect of SLAEW (available chlorine concentration 20mg/L, pH value 6.0) on microorganisms, and the results showed that SLAEW can kill various bacterial propagules and influenza viruses in a short time (30s～ 1min), there is a bactericidal effect; the time required for bacterial spores to reach the following indicators at 20cc are: 15min for sodium hypochlorite solution with an effective chlorine concentration of 100mg/L, and 5min for SLAEW. In the Salmonella Enteritidis killing test, under three temperature conditions (4°C, 20°C and 45°C), SLAEW with an available chlorine content of 4 mg/L for 2 minutes can kill Salmonella Enteritidis for 100%. In our research on the fresh-keeping effect of SLAEW on fruits (tomatoes, grapes, bananas), we found that SLAEW has obvious lethality to molds and bacteria that easily lead to fruit rot, and the preservation days of SLAEW-treated fruits have been improved. .
Food safety is a hot topic in today's world. In 2009, a "Seminar on the Application of Slightly Acidic Electrolyzed Water in the Food Industry" was held in Shanghai. Chinese and foreign experts unanimously affirmed the excellent characteristics of slightly acidic electrolyzed water in terms of high efficiency, safety and environmental protection. It is hoped that this technology will be popularized and applied in China as soon as possible. In practical applications, when sterilizing fresh vegetables and grains to be eaten, compared with the commonly used sodium hypochlorite, slightly acidic electrolyzed water has a higher sterilization effect. Disadvantages of harmful substance chloroform. Research by Park et al. showed that slightly acidic or neutral electrolyzed water with low concentration of available chlorine can effectively inhibit the activity of microorganisms. Abadias et al. , Guentzel et al. , Maribel Abadias (2008) have done some research on the application of slightly acidic electrolyzed water to the sterilization of fresh-cut vegetables. The results show that slightly acidic water can effectively inhibit or kill fresh-cut fruits and vegetables. Pathogenic microorganisms on the surface, and the inhibitory effect is higher than that of strongly acidic electrolyzed water. There are also some reports on the research on the storage and preservation of fruits and vegetables by acidic electrolyzed water. Fruits treated with slightly acidic electrolyzed water can effectively control the total number of microorganisms on the surface and the number of molds and yeasts, and can maintain their hardness and soluble solids content well when stored at the same temperature, reducing rot. rate and browning index to achieve the effect of preservation.
Hospitals have always been a concentration of various pathogenic bacteria, with high bacterial content and complex bacterial species, which are obviously different from other public places [19]. Unsterilized floors or air in hospitals are the main vectors for bacterial transmission. Among the 41 major infectious diseases, 14 are transmitted by air as a vector [20]. At
present, the disinfection methods in domestic hospitals are mainly ultraviolet lamps and acetic acid heating fumigation, but the use of ultraviolet lamps to sterilize will generate radiation, leaving a strange smell in the air after disinfection, and it can only be carried out when no one is there; and acetic acid heating fumigation stimulates It is very strong and leaves a sour smell after disinfection, which also has obvious shortcomings [21]. For example, in clinical work, 500mg/L or 1000mg/L of disinfectant elixir (trichloroisocyanuric acid effervescent instant tablets) is often used to wipe the treatment table for disinfection, but the disinfectant elixir has a strong chlorine smell and mild corrosiveness. , to a certain degree of pollution to the environment and to a certain degree of irritation to the human throat and mucous membranes of the eyes. We used slightly acidic electrolyzed water to track the sterilization effect of the bacteria in the rooms of the school hospital. For the sterilization situation on the hospital floor, the sterilization rate of tap water was 89.5%, and the sterilization rate of slightly acidic electrolyzed water was 95.7%. In the hospital air: the sterilization rate of ultraviolet lamps is 42.2%, and the sterilization rate of slightly acidic electrolyzed water is 50.2%. From its experimental data, it can be concluded that slightly acidic electrolyzed water has a good application prospect in the medical field, and its own slightly acidic and almost no irritating odor is also conducive to the occupational protection of medical personnel.
Japan's "Central Economic News" reported that Japanese farmers use slightly acidic electrolyzed water for disease prevention of some crops, such as cabbage and grapes. To sterilize pesticide-free cultivated plants, and sprayed by a mobile spray device, the ultra-fine water droplets can reach the leaf surface and various parts of the rear of the vegetables, which can effectively prevent the generation of germs. The disease prevention and harvest results of vegetables in the spring and summer of the test year further verified the effect of bacteria control. A water spray device for slightly acidic electrolyzed water is installed at the entrance of the greenhouse to confirm that it has a sterilizing effect on the operator. The technology is not only used for crop production, but can also be used to prevent bird flu in chicken farms, etc. Studies have shown that, compared with chemical disinfectants (strong disinfectant powder and povidone-iodine), slightly acidic electrolyzed water (pH value of 6.25-6.63, ORP887-924mV and ACC300mg/L) can be used for spray disinfection or local spraying on pig house belts. Disinfection has better bactericidal effect, and the bactericidal rate of walls, floors and fences reaches 91.4% to 100%. It can also be used for harmless disinfection of personnel and vehicles entering and leaving the pig farm to ensure the healthy environment requirements for live pig production.
Since 2009, we have cooperated with the University of Tokyo, Japan to carry out research on the practical application effect of slightly acidic electrolyzed water. In addition to the experimental research on the sterilization effect on the ground and air of the school hospital, the sterilization rate of canteen tableware is higher than that of ordinary dishwashers. 50.6%, the bactericidal effect can reach 96.8%; the fresh-keeping effect of perishable leeks, spinach, tomatoes and other vegetables listed in supermarkets, bananas, raisins, lychees, strawberries and other fruits, sunflowers, carnauba, lilies and roses is better than that of non-perishable vegetables. The treatment is more than 2 to 3 days; it has a good disinfection and sterilization effect on the surface of corn, spinach, barley, peas and other seeds, and also has a good growth promotion effect on seed germination.
Conclusion
In recent years, due to the joint cooperation of the Functional Water Research and Promotion Foundation (under the jurisdiction of the Ministry of Health, Labour and Welfare), the Japan Functional Water Society, and the Enterprise Association, continuous research progress has been made in the research of acidic electrolyzed water [3]. Compared with strongly acidic electrolyzed water, slightly acidic electrolyzed water has the characteristics of convenient transportation, low requirements for storage devices, and no residue. It can be directly used for disinfection of hospital equipment and occupational protection of medical personnel. In terms of food safety and agricultural On the other hand, slightly acidic electrolyzed water also has high environmental protection and economic benefits. Academic exchanges on slightly acidic electrolyzed water are also very active. For example, in the “Seminar on the Application of Slightly Acidic Electrolyzed Water in the Food Industry” held in Shanghai in 2009, well-known experts and scholars from China, Japan, the United States and other well-known experts and scholars in the field of slightly acidic electrolyzed water, as well as food , experts and scholars from the industry will give keynote and special speeches to discuss the application of slightly acidic electrolyzed water in the food industry. Slightly acidic electrolyzed water has a wide range of promotion and application value in many related fields at home and abroad due to its excellent characteristics of high efficiency, safety and environmental protection that other similar products cannot replace.
