Kagoshima University · Division of Agricultural Sciences, School of Agriculture, Fisheries and Veterinary Medicine

Research keywordsfood science・sensory evaluation・antioxidants・food sanitation・antibacterial cleaning・electrolyzed water

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• Tongjiao Wu, Mitsuki Sakamoto, Yoshinori Kamitani2023 · 担当区分： 責任著者 記述言語： 英語 掲載種別： 研究論文（学術雑誌）
• Wu T., Phacharapan S., Inoue N., Sakamoto M., Kamitani Y. . Antibacterial and cleaning efficacy of alkaline electrolytic silver ionized water on E.coli planktonic cells, biofilms and sweet pot2023 · 記述言語： 日本語 出版者・発行元： Food Control Biofilms attached to food contact surfaces due to insufficient removal of microorganisms can cause cross-contamination resulting in foodborne disease outbreaks that pose a considerable threat to food safety. In the present study, a novel type of alkaline electrolytic silver ionized water (AESIW) was generated by an electrochemical method using alkaline electrolyzed water, tourmaline water (TMW) and NaHCO3 as electrolytes. The antibacterial efficacy of AESIW on Escherichia coli planktonic cells and biofilms on stainless steel and glass surfaces as well as the cleaning effect of sweet potato stains on these two food contact surfaces were evaluated. The results showed that electrolytic silver ionized water (ESIW) and TMW-ESIW could completely kill E. coli planktonic cells on stainless steel and glass surfaces (logarithmic reduction >5 log10 CFU/mL), and E. coli biofilms formed on the two surfaces were removed by 4.90 log10 CFU/mL (stainless steel) and 5.49 log10 CFU/mL (glass), respectively. Laser microscopy observations also indicated that ESIW and TMW-ESIW treatments were effective in removing biofilms from food contact surfaces. In addition, TMW and TMW-ESIW exhibited effective cleaning efficacy, and their effectiveness in removing sweet potato stains from stainless steel and glass surfaces was comparable to that of a commercial detergent. Owing to the weak alkalinity and the presence of silver ions, AESIW showed promising antibacterial and cleaning efficacy on food contact surfaces. DOI： 10.1016/j.foodcont.2023.109717 Scopus
• Tongjiao Wu, Mitsuki Sakamoto, Santudprom Phacharapan, Natsuki Inoue,Yoshinori Kamitani . Antioxidant Characteristic Changes, Sensory Evaluation, Processing and Storage of Functional Wa2023 · 担当区分： 責任著者 DOI： https://doi.org/10.1016/j.fbio.2023.10246
• 呉 とう嬌, 廣島 誠浩, 立花 知奈津, 我謝 瑞希, 長濱 綾音, 紙谷 喜則2022 · 記述言語： 英語 出版者・発行元： 日本機能水学会

• 機能水研究2013 · 機能水による生体へ活性調査

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