Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats

K. A. Fabrizio, C. N. Cutter

Research output: Contribution to journalArticle

47 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)327-333
Number of pages7
JournalMeat Science
Volume71
Issue number2
DOIs
StatePublished - Oct 1 2005

All Science Journal Classification (ASJC) codes

  • Food Science

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