ACID-ALKALINE BALANCE: ROLE IN CHRONIC ... - My Kangen Tools

More documents

Recommendations

Info

sibility on the microorganism. From this experiment we can see the importance of the contact condition of the microorganism with the electrolyzed water, which increased the effect of sterilization. We concluded that the combination of electrolyzed water for rice preparation before cooking (washing and soaking) is efficient in reducing heat-resistant microorganisms; there- fore, this process will be able to help make rice products with a long shelf-life without excess heat treatment to keep the quality of these products. In this experiment, we did not evaluate the quality (texture, flavor, chemical components, and so on) of the cooked rice. We must consider this quality before introducing this pretreatment. References Koseki S, Yoshida K, Isobe S, Itoh K. 2004a. Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries. J. Food Prot. 67(6):1247-1251. Koseki S, Yoshida K, Kamitani Y, Isobe S, Itoh K. 2004b. Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on lettuce. Food Microbiol. 21:559-566. Notes Authors’addresses: Seiichiro Isobe, National Food Research Institute, 2-1-12 Kannodai, Tsukuba, Ibaraki 305-8642, Japan, e- mail: seiichi@nfri.affrc.go.jp; Chang-yong Lee, Cheiljedang Corporation Korea; Kyoichiro Yoshida, Hoshizaki Electric Co., Japan. Current status of varietal improvement
Available online at www.sciencedirect.com Food Control 19 (2008) 329–345 Review Application of electrolyzed water in the food industry Yu-Ru Huang a , Yen-Con Hung b , Shun-Yao Hsu c , Yao-Wen Huang d,e , Deng-Fwu Hwang d, * a Department of Food Science, National Penghu University, Penghu, Taiwan, ROC b Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA 30223-1797, USA c Graduate Institute of Food Science and Technology, National Taiwan University, P.O. Box 23-14, Taipei 106, Taiwan, ROC d Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC e Department of Food Science and Technology, Center for Food Safety, University of Georgia, Athens, GA 30602-7610, USA Received 12 February 2007; received in revised form 6 August 2007; accepted 10 August 2007 www.elsevier.com/locate/foodcont Abstract Electrolyzed oxidizing (EO) water has been regarded as a new sanitizer in recent years. Production of EO water needs only water and salt (sodium chloride). EO water have the following advantages over other traditional cleaning agents: effective disinfection, easy operation, relatively inexpensive, and environmentally friendly. The main advantage of EO water is its safety. EO water which is also a strong acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. Electrolyzed water has been tested and used as a disinfectant in the food industry and other applications. Combination of EO water and other measures are also possible. This review includes a brief overview of issues related to the electrolyzed water and its effective cleaning of food surfaces in food processing plants and the cleaning of animal products and fresh produce. Published by Elsevier Ltd. Keywords: Electrolyzed water; Disinfectant; Food industry Contents 1. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330 2. Principles and characteristics of electrolyzed water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330 3. Systems for generation of electrolyzed water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331 4. The advantages and disadvantages of EO water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331 5. Inactivation of microbes using EO water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 332 6. Inactivation of blood-virus using EO water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 334 7. Inactivation of toxins using EO water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 334 8. EO water used as a disinfectant in the food industry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335 8.1. Use of EO water for food processing equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335 8.2. Use of EO water for vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335 8.3. Use of EO water for fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 339 8.4. Use of EO water for poultry and meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 339 8.5. Use of EO water for seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342 * Corresponding author. Tel.: +886 2 24622192x5103; fax: +886 2 24626602. E-mail address: dfhwang@mail.ntou.edu.tw (D.-F. Hwang). 0956-7135/$ - see front matter Published by Elsevier Ltd. doi:10.1016/j.foodcont.2007.08.012
Page 1 and 2:
eview article ACID-ALKALINE BALANCE
Page 3 and 4:
(which corresponds to a 100-fold de
Page 5 and 6:
Anticancer Effect of Alkaline Reduc
Page 7 and 8: 4. Discusssion Recently, electrolyz
Page 9 and 10: THOUGHTS AND PROGRESS 985 Japan as
Page 11 and 12: THOUGHTS AND PROGRESS 987 (e.g., on
Page 13 and 14: 20 Vol. 31, No. 1 water have freque
Page 15 and 16: 22 Vol. 31, No. 1 Fig. 1. Intracell
Page 17 and 18: 24 Vol. 31, No. 1 the number of tub
Page 19 and 20: 26 Vol. 31, No. 1 21) Koseki S., It
Page 21 and 22: VOL. 65, 1999 ANTIBACTERIAL ACTIVIT
Page 23 and 24: VOL. 65, 1999 ANTIBACTERIAL ACTIVIT
Page 25 and 26: 72 K. Hanaoka et al. / Biophysical
Page 37 and 38: Vol. 234, No. 1, 1997 BIOCHEMICAL A
Page 39 and 40: Vol. 234, No. 1, 1997 BIOCHEMICAL A
Page 41 and 42: Vol. 234, No. 1, 1997 REFERENCES BI
Page 43 and 44: February 2007 235 (0—120 min) aft
Page 45 and 46: Kidney International, Vol. 58 (2000
Page 47 and 48: Tanner and Tanner: Citrate treatmen
Page 49 and 50: Fig. 1. Photomicrographs of hematox
Page 57: Acid-electrolyzed water for sterili
Page 61 and 62: Y.-R. Huang et al. / Food Control 1
Page 63 and 64: Table 1 A comparison of bactericida
Page 67 and 68: Table 3 Inactivation of food-borne
Page 71 and 72: Table 5 Inactivation of food-borne
Page 77 and 78: 2
Page 79 and 80: 4
Page 81 and 82: 6
Page 83 and 84: 8
Page 85 and 86: 10
Page 87 and 88: 12
Page 89 and 90: 14
Page 91 and 92: CLINICAL STUDIES OF ALKALINE WATER
Page 93 and 94: a fluid replacement solution is rec
Page 95 and 96: to suppress single-strand breakage
Page 97 and 98: Inactivation of Escherichia coli (O
Page 99 and 100: PMID: 12857518 [PubMed - indexed fo
Page 101 and 102: "Ionized alkaline antioxidant water
Page 103 and 104: "Mr. Yamada, the head of the Police
Page 105 and 106: Alkaline Water and Obesity Prof. Ha
Page 107 and 108: Since the introduction of alkaline
Page 109 and 110:
studied safety and usefulness of al
Page 111 and 112:
serum climb up and resume to normal
Page 113 and 114:
intestinal fermentation is more inh
Page 115:
decalcification has not happened ye
show all

ACID-ALKALINE BALANCE: ROLE IN CHRONIC ... - My Kangen Tools

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?