Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork

K. A. Fabrizio, C. N. Cutter

Research output: Contribution to journalArticle

54 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)463-468
Number of pages6
JournalMeat Science
Volume68
Issue number3
DOIs
StatePublished - Nov 1 2004

All Science Journal Classification (ASJC) codes

  • Food Science

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