Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus

This study aimed to evaluate the virucidal effect and potential use as a disinfectant of undiluted and diluted slightly acidic electrolyzed water (SAEW) on human noroviruses (HuNoVs) using the in vitro suspension test and in food test. The oxidization reduction potential of SAEW gradually decreased with the increase in distilled water volume. Moreover, as the volume of distilled water and the dilution ratio increased, the available chlorine concentration of the samples significantly decreased from 31.2 +/- 0.63 (SAEW) to 1.3 +/- 0.21 (1:10 dilution of SAEW solution) (p < 0.05). Undiluted SAEW presented the lowest pH (5.56 +/- 0.02) and as SAEW was diluted in distilled water, the pH of the sample increased. Considering the standard reduction values of pathogenic virus (> 4.00 log reduction), the reduction value of HuNoVs in cabbage samples was 4.65 (GI.6) and 4.28 (GII.4) log. These results suggest the potential application of SAEW for inactivating HuNoVs in the food industry.

Automated summary

The study revealed that undiluted and diluted slightly acidic electrolyzed water (SAEW) showed a virucidal effect on human noroviruses, suggesting its potential use as a disinfectant in the food industry. The oxidation reduction potential of SAEW decreased as the volume of distilled water increased, leading to a significant decrease in available chlorine concentration. Additionally, the pH of the samples increased as SAEW was diluted in distilled water.