A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods
ジョージア大学 農環境学部 食品科学工学科(米国)
Professor Yen-Con Hung
The aim of this meta-analysis was to develop a global estimate of the pathogen reductions achieved when food products are treated with electrolyzed (EO) water. An extensive literature search and systematic review was conducted to identify EO water intervention studies to reduce Escherichia coli O157:H7, Salmonella and Listeria monocytogenes on poultry, eggs, meat, fish and produce. Pathogen reduction data from the included studies were utilized in the estimation of effect sizes (mean log reductions) and heterogeneity assessment between studies. Twenty-seven studies (294 observations) were obtained and the sanitizers identified as controls were water and sodium hypochlorite. Summary effects of 0.66, 1.12, 1.15, 2.41, 4.45 and 5.34 log reductions were found for EO water treatments on poultry, fish, meats, lettuce, eggs and tomatoes, respectively. Highest reductions were found for smooth-surfaced foods (eggs, tomatoes) while pathogen reduction was less effective on muscle foods. The I2 is the variability in treatment estimates that can be attributed to the heterogeneity between studies and when I2 ranged between 60-99%, indicating high heterogeneity and necessitating the use of meta-regressions to assess the variable effect. Free chlorine concentration, time and temperature were significant variables (p<0.05) in estimating EO water effectiveness, although no single variable was significant for all the products. The developed meta-regression models were applied to a selected treatment condition (30 mg/L FCC, 20oC, 3 min) to attain 2.09, 5.27, 0.87 and 4.91 predicted log reductions on lettuce, tomatoes, meats and eggs, respectively. This study demonstrated meta-analysis can be used to estimate the inactivation effect of EO water on different foods and can also be applied as a quantitative risk assessment tool to help ensure food safety.