TY - JOUR
T1 - Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork
AU - Fabrizio, K. A.
AU - Cutter, C. N.
N1 - Funding Information:
This research was supported by the Pennsylvania State University, College of Agricultural Sciences Seed Grant Program, Pennsylvania Agricultural Experiment Station, and a grant from the National Pork Board. We are thankful to Drs. Beelman, Demirci, and Mills for their advice on the project. We also thank Hoshizaki Electric Co. Ltd., Sakae, Toyoake, Aichi, Japan, for providing the EO water generator used in this study.
PY - 2004/11
Y1 - 2004/11
N2 - To date, the effectiveness of electrolysed 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 (IS 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.
AB - To date, the effectiveness of electrolysed 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 (IS 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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U2 - 10.1016/j.meatsci.2004.04.013
DO - 10.1016/j.meatsci.2004.04.013
M3 - Article
C2 - 22062415
AN - SCOPUS:9644295684
SN - 0309-1740
VL - 68
SP - 463
EP - 468
JO - Meat Science
JF - Meat Science
IS - 3
ER -