Inactivation Characteristics and Mechanism of Slightly Acidic Electrolyzed Water on Campylobacter jejuni

Abstract

In this study, the bactericidal activity and mechanism of slightly acidic electrolyzed water (SAEW) against Campylobacter jejuni were examined. The effect of available chlorine concentration (ACC), treatment time and protein addition on the bactericidal activity of SAEW were investigated. In addition, the killing effect of SAEW on multi-generational cultures of C. jejuni was analyzed. The bactericidal mechanism was explored based on the changes in cell membrane integrity, morphology, and contents. The results showed that the inactivation of C. jejuni by SAEW was positively correlated with ACC and treatment time. Exogenous protein significantly weakened the bactericidal efficacy of SAEW. C. jejuni did not develop resistance to SAEW within ten passages. SAEW could destroy the integrity of the cell membrane. After treatment with SAEW, the cell surface was sunken, wrinkled and broken, and nucleic acid, protein and ATP leaked out from the cells, indicating that cell membrane damage may be the major reason for SAEW to inactivate C. jejuni.

Keywords

• slightly acidic electrolyzed water; campylobacter jejuni; protein; killing characteristics; mechanism