Effect of electrolyzed oxidizing water and citric acid on reduction of bacterial contamination in shrimps during storage in ambient and refrigerator and survey of bactericidal effects on surface contact

Disinfectant plays an essential role in control of spoilage and infective bacteria in food industry and common places. Electrolyzed oxidizing water (EOW) has been regarded as a new sanitizer in recent years. (EOW) is safe, cheap and effective on different bacteria, molds and viruses. This study was conducted in two parts. In the first study, The effect of 1% citric acid, Neutral Electrolyzed water (NEW) alone and plus 1% citric acid on microbial Load of Shrimp was investigated. Shrimp samples separately were treated with different solutions for 30 min and stored at 4° C, 25 and 37° C and then mesophilic and psychrophilic bacterial count were made in different times. In the second study the efficacy of (NEW) and mixture of (NEW) plus 1% citric acid on pathogenic bacteria (Escherichia coli and Listeria monocytogenes) on the ceramic and steel surfaces was investigated in ambient temperature. Results showed that the combination of citric acid and (NEW) was significantly reduced population of mesophilic and psychrophilic bacteria on shrimp samples in compare to other solutions, Also the best efficacy on reduction of E. coli was obtained by mixture of (NEW) and 1% citric acid on steel surface. While (NEW) alone was more effective on L. monocytogenes than (NEW) plus 1% citric acid on the both surfaces.