AI Article Synopsis
- The study assessed the effectiveness of using alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) together to sterilize fresh chicken breasts and beef liver contaminated with harmful bacteria like Salmonella and E. coli.
- Results showed that this combination treatment significantly reduced bacterial levels by over 1 log CFU/g and lowered the expression of a specific toxin-producing gene in Staphylococcus aureus.
- Importantly, the combination treatment did not adversely affect key quality aspects of the meat, such as pH, color, and texture, when compared to untreated samples.
Article Abstract
The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798, Staphylococcus aureus FDA209P, and S. aureus C-29 [staphylococcal enterotoxin A (SEA) productive strain] and subjected to a dipping combination treatment (4°C and 25°C for 3 min) with AlEW and StAEW. Combination treatment with AlEW and StAEW significantly reduced the bacteria, and reduction of more than 1 log colony-forming units (CFU)/g was achieved. Furthermore, this combination treatment significantly decreased the SEA gene expression level in samples. Some quality variables of the meat samples such as pH, lipid oxidation, color, amino-acid content, texture, and sensory characteristics showed no significant differences between the combination treatment with AlEW and StAEW and the untreated control.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867763 | PMC |
| http://dx.doi.org/10.1002/fsn3.305 | DOI Listing |
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