engleski

The efficacy of electrolysed oxidizing water as a disinfectant in the dairy industry

Growing consumer demand for safe, minimally processed, fresh food as well as the disadvantages of the traditional methods of microbial decontamination has led to the necessity of introducing innovative technologies for effective decontamination of food. In this way, a possible solution could be, disinfectants based on electrolyzed oxidizing (EO) water, which are user- and environmentally-friendly, but are reasonably priced. However, some milk producers and processors consider these disinfectants which are based on EO water are not effective enough in reducing the number of microorganisms on the surfaces of the equipment and utensils, compared to the other disinfectants which require rinsing. Therefore, the aim of this study was to investigate the efficacy of EO water as a disinfectant in the dairy industry. A commercial disinfectant based on EO water was used, and as a material for disinfecting a milk sample with a known initial number of microorganisms. Disinfectant, taken from the original factory- sealed bottles, was diluted with double-distilled water in three ratios, 1: 10, 1: 20 and 1: 30. In the previously prepared dilutions of milk (10-1 - 10-6), control agents (double-distilled water and 0.1% NaCl solution) and three dilutions of disinfectant were added in three ratios: 1: 1, 1: 10, 1: 100. After incubation, the number of colonies of aerobic mesophilic bacteria was counted (cfu/mL) and the analysis of variance of its logarithmic values was performed. It is found that the disinfection done by the agent based on EO water is an effective method of microbial decontamination in milk samples. The significant decrease (P < 0.05) of the number of aerobic mesophilic bacteria was observed in the cases of the disinfectants with a stronger concentration (1: 10). Weaker concentration of disinfectant (1: 20 and 1: 30) showed less antibacterial activity, and in these cases it is necessary to carry out washing of the equipment before using disinfectant, to remove organic milk matter which decreases the disinfection effect of free chlorine. The results confirmed that EO disinfectant is acceptable and sufficient in its effectiveness in the dairy industry, however, it is recommended to use a higher concentration, especially if traces of organic compounds are retained on the treated surface.

milk ; electrolysed oxidizing water ; disinfection ; aerobic mesophilic bacteria

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