Mechanism for Inactivation of Microorganisms by High Oxidation Potential Water (1998-02750)

Reported cases of outbreak of food-related illnesses as well as severity of infection and cost of treatment are on the increase. An estimated 6.5 to 33 million people are infested annually in the U.S., out of which 9,000 die. The high oxidation potential (HOP) water has been reported by scientists in Japan to have strong bactericidal effect on most pathogenic bacteria. A major advantage of HOP water is that no chemical except water (with very dilute NaC1) is used. Therefore it has less adverse impact on the environment. Also, the treated food is not exposed to heat treatment and will experience minimal change in quality. The overall objective of this project is to study the fundamental principles involved in the inactivation of food microorganisms with HOP water. HOP water with different properties will be used to treat five strains each of three pathogenic bacteria (Bacillus cereus, Listeria monocytogenes and Escherichia coli O 157:H7). The HOP water with the most effective combination of properties will then be used to evaluate the effect of different organic materials in food systems on its antimicrobial effect. Bacteria inactivation on food surfaces with HOP water will be evaluated using inoculated food samples. The application of this technology will ensure food safety at reduced cost, high food quality and reduced danger from food borne illness.