期刊
MEAT SCIENCE
卷 68, 期 3, 页码 463-468出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2004.04.013
关键词
Salmonella typhimurium; Listeria monocytogenes; Campylobacter coli; electrolyzed oxidizing water; pork
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 degreesC 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. (C) 2004 Elsevier Ltd. All rights reserved.
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