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Potential Application of Electrolyzed Water and Some Natural Compounds in Food Safety

Investigators
Wang, Chang
Institutions
Kentucky State University
Start date
2012
End date
2015
Objective

Eliminating pathogenic microbes from food during production and processing is critical for assuring the safety of foods. Very often chemical disinfectants and food preservatives are used to kill or inhibit microbial growth in the environment or in the food. As the public becomes more health conscious, there are growing concerns expressed about the efficacy and the environmental impact of these chemicals. Therefore, food scientists and the food industry are challenged to find alternative technology to reduce the need for the use of such chemicals. Acidic electrolyzed water has been shown to be an effective disinfectant that can be used in the food industry. It is nontoxic to humans and has very little impact on the environment. This project will focus on the potential use of electrolyzed water in the processing of fish products and organic vegetables. Purple sweet potato and purple tomatoes are rich in natural compounds with antioxidant activities. These compounds can be extracted efficiently with the use of acidic electrolyzed water. The antibacterial property of these compounds needs to be evaluated for their potential us in food preservation.

The specific objectives of the this project are:

  1. 1. To determine the effects of electrolyzed water on the microbial load and quality of paddlefish caviar and meat.
  2. To determine the effects of electrolyzed water on the microbial load, appearance, texture and nutritional composition of vegetables;
  3. To determine the antibacterial activities of natural compounds extracted from purple sweet potato and purple tomatoes using acidic electrolyzed water.

Outputs: This project will provide opportunities to mentor graduate and undergraduate students in the field of food safety, and train farmers and food processing personnel on techniques to reduce microbial contamination of fish products and fresh produce through Kentucky State University's field days and workshops. This project will introduce the electrolyzed water as an alternative technology for keeping food products safe. This project enhances the collaboration among scientists in food and nutrition and those in aquaculture and agriculture and horticulture at Kentucky State University. It will also strengthen our partnership with food producers and marketers such as the Grasshopper Distribution.

Results from this project will be disseminated through scientific publications and presentations at the annual meetings of Institute of Food and Technologists, Kentucky Academy of Science and the Experimental Biology. The information will also be made available through Kentucky State University website, extension articles and newsletters.

More information

NON-TECHNICAL SUMMARY: There is a growing need for alternative technology to reduce the use of synthetic chemical disinfectants and preservatives but still keep our foods safe. This project will focus on the potential use of electrolyzed water in the processing of fish products and vegetables. In addition, this project will evaluate the antimicrobial activities of natural compounds in purple sweet potato and purple tomatoes and evaluate their potential us in food preservation. The specific objectives are:

  1. To determine the effects of electrolyzed water on the microbial load and quality of paddlefish caviar and meat.
  2. To determine the effects of electrolyzed water on the microbial load, appearance, texture and nutritional composition of vegetables;
  3. To determine the antibacterial activities of natural compounds extracted from purple sweet potato and purple tomatoes using acidic electrolyzed water. Results from this project will be disseminated through publications in scientific journals, presentations at scientific meeting and workshops for farmers and the general public. This project is relevant to the goals of United States Department of Agriculture. It is consistent with the priority area of Food Safety, Nutrition and Health for the National Institute of Food and Agriculture. This project will address food safety issues related to food products from the aquaculture program, and the Organic Vegetable programs, which are focus areas for the College of Agriculture, Food Science and Sustainable Systems at Kentucky State University.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
KYX-50-12-25H
Accession number
231386
Categories
Chemical Contaminants
Bacterial Pathogens
Commodities
Eggs
Produce