The Pathogenic Inactivating Properties of Oxidizing Water

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Wiyada Kwanhian
Donruedee Taungsin
Sunisa Tanapakdee


Electrolyzed oxidizing water (EOW) is produced by instrument that provided by electrical separation procedure. The study investigated the properties of EOW to disinfect pathogenic microorganisms, including Gram positive bacteria Staphylococcus aureus ATCC 25922; Gram negative bacteria Klebsiella pneumoniae ATCC 27853 and Pseudomonas aeruginosa ATCC 700603; and clinical yeast strain Candida albicans. The chemical properties of EOW showed acidity pH 2.45±0.08, strongly positive of oxidation reduction potential (ORP) with 1,090.50±29.26 mV and high available chlorine concentration (ACC) with 136.5±6.40 ppm. The results indicated that EOW can inactivate microbial caused of its oxidizing properties. The EOW absolutely destroyed yeast cells in 30 seconds exposure, gram positive and gram negative bacteria in 3 minutes exposure. The possible microorganism inactivation mechanism of EOW is cell wall and cell membrane destroying. However, the efficiency was significant reduced when human plasma was added. It can be indicated that the blood organic compounds might be interfering microbial inactivation of EOW.

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Kwanhian, W. ., Taungsin , D. ., & Tanapakdee, S. . (2019). The Pathogenic Inactivating Properties of Oxidizing Water. Thai Journal of Toxicology, 34(1), 53–69. Retrieved from
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