Research > Search Term: "meat"


Common Generic Names
  • Electrolytically Generated Hypochlorous Acid (HOCl)
  • Neutral Electrolyzed Water (NEW)
  • Electrolyzed Oxidizing Water (EOW)
  • Electro-chemically Activated Water (ECA)
  • Super-oxidized water (SOW)


Results: 21 published articles


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Microbe(s): Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella sp.


Electrolyzed water generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free available chlorine (FAC) and achieved greater than 6-log reductions in 2 min. Lower EW values were examined as antimicrobial interventions for fresh meat (beef carcasses), processed meats (frankfurters), and food contact surfaces (slicing blades). Little or no reduction relative to controls was observed when generic E. coli-inoculated beef carcasses or L. monocytogenes-inoculated frankfurters were showered with EW. Spray application of EW (25 and 250-ppm FAC) onto L. monocytogenes-inoculated slicing blades showed that greater reductions were obtained with clean (3.6 and 5.7-log reduction) vs. dirty (0.6 and 3.3-log reduction) slicing blades, respectively. Trials with L. monocytogenes-inoculated protein-EW solutions demonstrated that protein content as low as 0.1% is capable of eliminating FAC, reducing antimicrobial activity against L. monocytogenes. EW appears better positioned as a surface sanitizer with minimal organic material that can otherwise act as an effective reducing agent to the oxidizing solution rendering it ineffective.


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Microbe(s): Staphylococcus aureus


Slightly acidic electrolyzed water (SAEW), considered as a broad-spectrum and high-performance bactericide are increasingly applied in the food industry. However, its disinfection mechanism has not been completely elucidated. This study aims to examine the disinfection efficacy and mechanism of SAEW on Staphylococcus aureus, compared with that of sodium hypochlorite (NaClO) and hydrochloric acid (HCl). SAEW treatment significantly reduced S. aureus by 5.8 log CFU/mL in 1 min, while 3.26 and 2.73 log reductions were obtained with NaClO and HCl treatments, respectively. A series of biological changes including intracellular potassium leakage, TTC-dehydrogenase relative activity and bacterial ultrastructure destruction were studied following disinfection treatment of S. aureus. The results showed that SAEW decreased the relative activity of TTC-dehydrogenase by 65.84%. Comparing intracellular potassium leakage, the SAEW treatment caused a greater percent of protein leakage (108.34%) than the NaClO (18.75%) or HCl (0.84%) treatments. These results demonstrated the potent impact SAEW had on the permeability of cell membranes. In addition, the ranking of partly agglutinated cellular inclusion formation was HCl > SAEW > NaClO. It appeared that HCl, along with its low pH value, are responsible for most of the cytoplasmic disruptions. Overall, this study demonstrated that the disinfection mechanism of SAEW was disrupting the permeability of cell membrane and the cytoplasmic ultrastructures in S. aureus cells.


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Microbe(s): Staphylococcus aureus, Escherichia coli


The article focuses on investigation of the effects of usage of acidic electrolyzed water (AEW) with different sodium chloride concentration (0.001, 0.01, and 0.1) for the preparation of carrageenan and gelatine hydrosols and hydrogels. To determine physiochemical properties of hydrosols, the pH, oxidation-reduction potential (ORP), available chloride concentration (ACC) and rheological parameters such us gelation and flow temperatures were measured. The samples were also 0.1 w/v). These results suggest that hydrogels and hydrosols incorporated with AEW may be used for food preservation.


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Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium


This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium in fresh pork as well as to study the shelf life and sensory quality (color, odor, and texture) of pork during storage at 4 and 10 C. The inoculated pork samples (10 g) were dipped for 3 min in each treatment (tap water [TW], SAcEW, strong acidic electrolyzed water [StAEW], 0.5% FA, or SAcEW + 0.5% FA) with or without mild heat (40 C). Decontamination of fresh pork with SAcEW +0.5% FA at 40 C for 3 min showed greater bactericidal effect compared to other treatments, which significantly (P < 0.05) reduced E. coli O157:H7, L. monocytogenes, S. aureus, and S. Typhimurium by 2.59, 2.69, 2.38, and 2.99 log CFU/g, respectively. This combined treatment significantly (P < 0.05) yielded in a longer lag time of naturally occurring bacteria (TBC) on pork stored at 4 C. This combined treatment also prolonged the shelf life of pork up to 6 days and 4 5 days when stored at 4 C and 10 C, respectively, compared to those of the untreated pork. The results suggest that the combined treatment of SAcEW + 0.5% FA has potential as a novel method to enhance the microbial safety and quality of fresh pork.


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Microbe(s): Escherichia coli O157:H7 Salmonella Typhimurium, Listeria monocytogenes


The bactericidal efficacy of acidic electrolyzed oxidizing water (AC-EW) (pH = 2.30, free chlorine = 38 ppm) and sterile distilled water (DW) on three pathogens (Escherichia coli O157:H7 Salmonella Typhimurium, and Listeria monocytogenes) inoculated on raw trout skin, chicken legs and beef meat surfaces was evaluated. The decontaminating effect of AC-EW and DW was tested for 0 (control), 1, 3, 5 and 10 min at 22 C. AC-EW significantly (P < 0.05) reduced the three pathogens in the inoculated samples compared to the control and DW. The level of reduction ranged between ca.1.5 1.6 logs for E. coli O157:H7 and S. Typhimurium in the inoculated foods. However, AC-EW exhibited less bactericidal effect against L. monocytogenes (1.1 1.3 logs reduction). AC-EW elicited about 1.6 2.0 log reduction in the total mesophilic count. Similar treatment with DW reduced pathogens load by ca. 0.2 1.0 log reduction and total mesophiles by ca. 0.5 0.7 logs. No complete elimination of the three pathogens was obtained using AC-EW possibly because of the level of organic matter and blood moving from food samples to the AC-EW solution. This study demonstrates that AC-EW could considerably reduce common foodborne pathogens in fish, chicken and beef products.


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Microbe(s): Vibrio parahaemolyticus


The bactericidal effects of strongly acidic hypochlorous acid water (StAHA) and slightly acidic hypochlorous acid water (SlAHA) against Vibrio parahaemolyticus contaminated on surface of raw fish and shellfish were examined. V. parahaemolyticus contaminated with about 7.0 log CFU/g on the meat chunk of olive flounder (Paralichthys olivaceus), and yellow tail (Seriola quinqueradiata), and 4.0 log CFU/g on the shucked scallop (Patinopecten yessoensis) were not detected after washing with StAHA and SlAHA at a ratio of 30:1 on a sample weight basis. However, 1.0 log CFU/g of V. parahaemolyticus was survived on shucked oyster (Crassostrea gigas) under same treatment conditions. The bactericidal effects of acidic hypochlorous acid water against V. parahaemolyticus contaminated on surface of shucked oyster were not as effective as those against V. parahaemolyticus contaminated on surface of meat chunk of olive flounder, yellow tail, and shucked scallop. Such differences can be attributed to the complicated surface conformation of oyster.


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Microbe(s): MNV-1, Norovirus, HAV, Hepatitis A


The ability of acidic electrolyzed oxidizing water (AEO) and neutral electrolyzed oxidizing water (NEO) to inactivate the murine norovirus (MNV-1) surrogate for human norovirus and hepatitis A virus (HAV) in suspension and on stainless steel coupons in the presence of organic matter was investigated. Viruses containing tryptone (0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0) were mixed with AEO and NEO for 1 min. In addition, stainless steel coupons containing MNV-1 with or without organic matter were treated with AEO or NEO for 3, 5, and 10 min. AEO was proven effective and generally killed more MNV-1 and HAV in suspension than NEO. Depending on the EO water generator, free chlorine concentrations are required to inactivate MNV-1 and HAV by 3-log PFU/mL or greater ranged from 30 mg/L to 40 mg/L after a 1 min contact time. The virucidal effect increased with increasing free chlorine concentration and decreased with increasing tryptone concentration in suspension. Both AEO and NEO at 70100 mg/L of free chlorine concentration significantly reduced MNV-1 on coupons in the absence of organic matter. However, there was no significant difference between these two treatments in the presence of organic matter. In addition, the efficacy of these two EO waters on stainless steel coupons increased with the increasing treatment time. Results indicated that AEO and NEO can reduce MNV-1 and HAV in suspension. However, higher free chlorine concentrations and longer treatment times may be necessary to reduce viruses on contact surfaces or in the presence of organic matter.


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Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes


The objectives of this study were to evaluate the effectiveness of low concentration electrolyzed water (LcEW) and other carcass decontaminants against Escherichia coli O157:H7 and Listeria monocytogenes in fresh pork and to conduct the shelf life/sensory study of pork. Pork samples were inoculated with approximately 5 log cfu/g of afore mentioned pathogens and dip treated with distilled water (DW), aqueous ozone (AO), 3% lactic acid (LA), 3% calcium lactate (CaL), sodium hypochlorite solution (NaOCl), LcEW, strong acidic electrolyzed water (SAEW), and LcEW + CaL for 5 min at room temperature (23 2 C). The greatest reduction (3.0 3.2 log cfu/g) was achieved with LcEW + CaL against pathogens and significantly differed (p < 0.05) from other treatments. This combination also extended shelf life of pork up to 6 days at 4 C storage.


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Microbe(s): Listeria monocytogenes


The objective of this study was to develop a model of the growth of Listeria monocytogenes in pork untreated or treated with low concentration electrolyzed water (LcEW) and strong acid electrolyzed water (SAEW), as a function of temperature. The experimental data obtained under different temperatures (4, 10, 15, 20, 25, and 30 C) were fitted into the modified Gompertz model to generate the growth parameters including specific growth rate (SGR) and lag time (LT) with high coefficients of determination (R2 >0.97). The obtained SGR and LT were employed to develop square root models to evaluate the effects of storage temperature on the growth kinetics of L. monocytogenes in pork. The values of bias factor (0.924-1.009) and accuracy factor (1.105-1.186), which were regarded as acceptable, demonstrated that the obtained models could provide good and reliable predictions and be suitable for the purpose of microbiological risk assessment of L. monocytogenes in pork.


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Microbe(s): Listeria monocytogenes, Salmonella Typhimurium


Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 0.2 g in weight and 2.5 2.5 cm2 in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to dipping treatment (22 2 C for 10 min) with SlALcEW and StAEW. Shelf-life study was conducted for inoculated and noninoculated meat samples treated with SlALcEW and StAEW at storage temperatures of 5, 15, and 25 C. Dipping treatment with electrolyzed water significantly (P < 0.05) reduced the background and inoculated pathogens compared to untreated controls. The reduction of 1.5 to 2.3 log CFU/g was achieved by SlALcEW and StAEW against background flora, L. monocytogenes and Salmonella Typhimurium. There was no significant difference (P > 0.05) between the SlALcEW and StAEW treatments efficacy. Comparing treated samples to untreated controls showed that SlALcEW and StAEW treatments extended the shelf life of chicken meat at different temperatures with marginal changes of sensory quality. Although SlALcEW and StAEW treatments showed similar antimicrobial effects but SlALcEW was more beneficial in practical application for its semineutral pH and low chlorine content.


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Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes


Low concentration electrolyzed water (LcEW) has been proved to be an effective sanitizer against pathogens in cell suspensions as well as pathogens and spoilage organisms attached to vegetables, poultry and meat. In this study, effect of current, electrolysis time and salt concentration on physical properties (pH, ORP and ACC) and inactivation efficacy of LcEW was monitored. Pure cultures of Escherichia coli O157:H7 and Listeria monocytogenes were prepared and exposure treatment was performed for bacteria inactivation study in cell suspensions at room temperature (23 2 C). Our results showed increased reduction of both pathogens with the increase in current. Changes of current also affected the ACC, pH and ORP values of the tested solution. Values of ACC, pH and ORP were increased with the increase in current. Log reduction of 4.9 5.6 log CFU/mL for both pathogens was achieved when the current was increased from 1.15 to 1.45 A. Electrolysis time and percent of salt concentration also influenced the physical properties of LcEW. Stability of LcEW was also investigated under different conditions and it was observed that LcEW produced with increased electrical current was more stable during storage. Therefore, current might influence the properties and sanitizing effect of LcEW.


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Microbe(s): Multiple


Electrolyzed water (EW) has attracted much recent attention as a high-performance, new technology for potential use in the food industry. However, this is the first review which examines the potential of the antimicrobial effect of electrolyzed water solutions in many different food models such as vegetable, fruits, meat, poultry, fish, and other products. Production, theoretical of the chemical reactions in the production of EW, theories of disinfectant effect of EW and advantage of using EW would be reviewed. The purpose of this review is to introduce simple information about the use of this new technology in the field of food disinfection, for both readers and food industry.


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Microbe(s): Total Microbial Count, Total Aerobic Bacteria, Coliforms, Escherichia coli


The effectiveness of electrolyzed oxidizing anode (EOA) water (oxidation-reduction potential, 1,120 mV; pH 2.0) as a sanitizer for use in abattoirs was compared with the iodophor (IOD) Mikroklene (25 ppm), a sanitizer approved for use by regulatory authorities in Canada and the United States. A total of 240 swab (100 cm2) samples were obtained from 4 sites on the kill floor and 16 sites in the secondary processing areas, during two visits within a 4-week period to each of three meat packing plants, processing < or =50 animals per week. Swabs were obtained 12 h after the application of IOD and EOA and were analyzed for the presence of total aerobic bacteria, total coliforms, and total Escherichia coli. Total aerobic bacteria (log CFU/ 100 cm2) recovered from the 20 sample sites were lower (P < 0.0001) in EOA as compared with IOD (2.94 +/- 0.12 versus 3.75 +/- 0.12, respectively). Plant A was 1.5 times more likely (P < 0.0001) to have a sampling site positive for the presence of coliforms and E. coli than plants B and C. There was no difference (P > 0.05) between treatment IOD or EOA in the likelihood of obtaining a positive sample for the presence of total coliforms or E. coli among the three plants. When the kill floor and secondary processing areas are compared, the likelihood of obtaining a sample positive for coliforms or E. coli was similar (P > or = 0.05). Results indicate that EOA was more effective than IOD in reducing populations of total aerobic bacteria on equipment surfaces in the three meat packing plants studied. Because the likelihood of obtaining a positive sample for coliforms or E. coli in EOA as compared with IOD was similar, EOA may be a suitable alternative or complement to IOD as a sanitizer in small- to medium-sized abattoirs. Additional research is required to further evaluate the effectiveness of EOA to sanitize processing equipment on the basis of subsequent isolation of aerobes, coliforms, and E. coli from meat products.


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Microbe(s): Total Microbial Count


Among different fish slices used for sashimi preparation, tuna is the most popular and preferable fish type for Taiwanese people. To improve the hygienic quality of fish slices, electrolyzed (EO) water containing 10, 50, and 100 mg/L chlorine, was used in combination with CO gas treatment. Effect of different treatment on aerobic plate count (APC), volatile basic nitrogen (VBN), K value, and Hunter L*, a*, b* values of yellow-fin tuna steak during storage (4 C and 20 C) were evaluated. It was found that APC, VBN, and K values increased with storage time for all treatment. Except for K value, APC and VBN of tuna steak treated with the combination of more than 50 mg/L chlorine EO water and CO gas had the lowest value after 8 d of refrigerated storage. Hunter a* value of tuna steak treated with only CO gas was the highest, followed by those treated with EO water and CO gas. These results demonstrated that EO water containing 50 mg/L chlorine combined with CO gas treatment in tuna fish steak would be an effective method for enhancing the hygienic quality and freshness for tuna meat and extending refrigerated storage time. Tuna treated with EO water containing 100 mg/L chlorine and CO gas combination had the lowest APC immediately after treatment and reduced further to below detection limit after 1 mo frozen storage at 20 C.


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Microbe(s): Listeria monocytogenes


The effects of electrolyzed oxidizing (EO) water on reducing Listeria monocytogenes contamination on seafood processing surfaces were studied. Chips (5 5 cm2) of stainless steel sheet (SS), ceramic tile (CT), and floor tile (FT) with and without crabmeat residue on the surface were inoculated with L. monocytogenes and soaked in tap or EO water for 5 min. Viable cells of L. monocytogenes were detected on all chip surfaces with or without crabmeat residue after being held at room temperature for 1 h. Soaking contaminated chips in tap water resulted in small-degree reductions of the organism (0.40 0.66 log cfu/chip on clean surfaces and 0.78 1.33 log cfu/chip on dirty surfaces). Treatments of EO water significantly (p < 0.05) reduced L. monocytogenes on clean surfaces (3.73 log on SS, 4.24 log on CT, and 5.12 log on FT). Presence of crabmeat residue on chip surfaces reduced the effectiveness of EO water on inactivating Listeria cells. However, treatments of EO water also resulted in significant reductions of L. monocytogenes on dirty surfaces (2.33 log on SS and CT and 1.52 log on FT) when compared with tap water treatments. The antimicrobial activity of EO water was positively correlated with its chlorine content. High oxidation reduction potential (ORP) of EO water also contributed significantly to its antimicrobial activity against L. monocytogenes. EO water was more effective than chlorine water on inactivating L. monocytogenes on surfaces and could be used as a chlorine alternative for sanitation purpose. Application of EO water following a thorough cleaning process could greatly reduce L. monocytogenes contamination in seafood processing environments.


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Microbe(s): Listeria monocytogenes


The effects of electrolyzed oxidizing (EO) water on reducing Listeria monocytogenes contamination on seafood processing surfaces were studied. Chips (5 5 cm2) of stainless steel sheet (SS), ceramic tile (CT), and floor tile (FT) with and without crabmeat residue on the surface were inoculated with L. monocytogenes and soaked in tap or EO water for 5 min. Viable cells of L. monocytogenes were detected on all chip surfaces with or without crabmeat residue after being held at room temperature for 1 h. Soaking contaminated chips in tap water resulted in small-degree reductions of the organism (0.40 0.66 log cfu/chip on clean surfaces and 0.78 1.33 log cfu/chip on dirty surfaces). Treatments of EO water significantly (p < 0.05) reduced L. monocytogenes on clean surfaces (3.73 log on SS, 4.24 log on CT, and 5.12 log on FT). Presence of crabmeat residue on chip surfaces reduced the effectiveness of EO water on inactivating Listeria cells. However, treatments of EO water also resulted in significant reductions of L. monocytogenes on dirty surfaces (2.33 log on SS and CT and 1.52 log on FT) when compared with tap water treatments. The antimicrobial activity of EO water was positively correlated with its chlorine content. High oxidation reduction potential (ORP) of EO water also contributed significantly to its antimicrobial activity against L. monocytogenes. EO water was more effective than chlorine water on inactivating L. monocytogenes on surfaces and could be used as a chlorine alternative for sanitation purpose. Application of EO water following a thorough cleaning process could greatly reduce L. monocytogenes contamination in seafood processing environments.


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Microbe(s): Listeria monocytogenes


Experiments were conducted to determine the effectiveness of acidic (EOA) or basic electrolyzed oxidizing (EOB) water, alone or in combination, on ready-to-eat (RTE) meats to reduce Listeria monocytogenes (LM). Frankfurters or ham surfaces were experimentally inoculated with LM and subjected to dipping or spraying treatments (25 or 4 C for up to 30 min) with EOA, EOB, and other food grade compounds. LM was reduced the greatest when frankfurters were treated with EOA and dipped at 25 C for 15 min. A combination spray application of EOB/EOA also resulted in a slight reduction of LM on frankfurters and ham. However, reductions greater than 1 log CFU/g were not observed for the duration of the study. Even with a prolonged contact time, treatments with EOA or EOB were not enough to meet regulatory requirements for control of LM on RTE meats. As such, additional studies to identify food grade antimicrobials to control the pathogen on RTE meats are warranted.


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Microbe(s): Multiple


Microbial control of postharvest diseases has been extensively studied and appears to be a viable technology. Food safety must be ensured at each postharvest processing step, including handling, washing of raw materials, cleaning of utensils and pipelines, and packaging. Several commercial products are available for this purpose. The time is ripe for developing new techniques and technologies. The use of electrolyzed water (EW) is the product of a new concept developed in Japan, which is now gaining popularity in other countries. Little is known about the principle behind its sterilizing effect, but it has been shown to have significant bactericidal and virucidal and moderate fungicidal properties. Some studies have been carried out in Japan, China, and the USA on the pre- and postharvest application of EW in the field of food processing. EW may be produced using common salt and an apparatus connected to a power source. As the size of the machine is quite small, the water can be manufactured on-site. Studies have been carried out on the use of EW as a sanitizer for fruits, utensils, and cutting boards. It can also be used as a fungicide during postharvest processing of fruits and vegetables, and as a sanitizer for washing the carcasses of meat and poultry. It is cost-effective and environment-friendly. The use of EW is an emerging technology with considerable potential.


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Microbe(s): Salmonella, Listeria, Campylobacter, Escherichia coli


In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths each year. However, the most recent Centers for Disease Control and Prevention report on the sources and incidence of foodborne disease, released in 2004, has shown a dramatic decrease in E. coli O157:H7 infections. Since raw beef products are the most frequently foodborne sources of these pathogens, the results of this report demonstrate that the microbiological quality of raw beef has improved greatly. During the intervening years, post-harvest interventions have continually improved, with new attention to hide decontamination and innovative treatments of carcasses. In addition, a system to hold and test beef trim or ground beef for E. coli O157:H7 before its release into commerce has provided an even greater level of safety. In this paper, we review the latest information on the prevalence of E. coli O157:H7 and other pathogens on beef, the evidence identifying the hide as the primary source of pathogens on beef carcasses, the efficacy of various hide and carcass interventions, and other developments that have led or have the potential to lead to even greater improvements in the microbial quality of beef.


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Microbe(s): Listeria monocytogenes, Salmonella typhimurium, Campylobacter coli


To date, the effectiveness of electrolyzed oxidizing (EO) water against bacteria associated with fresh pork has not been determined. Using a hand-held, food-grade garden sprayer, distilled water (W), chlorinated water (CL; 25 ppm), 2% lactic acid (LA), acidic EO water (EOA), or aged acidic EO water (AEOA; stored at 4 C for 24 h) was sprayed (15 s) onto pork bellies inoculated with feces containing Listeria monocytogenes (LM), Salmonella typhimurium (ST), and Campylobacter coli (CC). Remaining bacterial populations were determined immediately following treatment, after 2 days of aerobic storage, and again after 5 days of vacuum-packaged, refrigerated storage (day 7). While LA and EOA significantly reduced (p<0.05) populations of CC at days 0 and 7, there was no significant difference (p>0.05) between antimicrobial treatments when applied to pork inoculated with ST or LM. This study demonstrates that a 15-s spray with EOA has the ability to reduce CC associated with fresh pork surfaces. However, longer contact times may be necessary to reduce other microbial contaminants.


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Microbe(s): Listeria monocytogenes


An electrochemical treatment system consisting of a pulsed electrical power supply and an electrical treatment chamber was designed and evaluated for inactivation Listeria monocytogenes in recirculated brine for chilling processed bacons. The brine was tested under different currents and temperatures. An average D-value of 1.61 min in the storage tank could be achieved at 7 mA/cm3 current with the fresh brine (t = 0 h). For the spent brine (t = 20 h), the D-value was 2.5 min in the treatment chamber at 35 mA/cm3. The average D-values in the treatment chamber were approximately 2.5 min at all three temperatures (4, 0, -8 8C) at 35 mA/cm3.