Meat - iClean

Food Science and Biotechnology 21.6 (2012): 1549-1555

Modeling the response of Listeria monocytogenes at various storage temperatures in pork with/without electrolyzed water treatment
Microbe(s): Listeria monocytogenes


ABSTRACT
The objective of this study was to develop a model of the growth of Listeria monocytogenes in pork untreated or treated with low concentration electrolyzed water (LcEW) and strong acid electrolyzed water (SAEW), as a function of temperature. The experimental data obtained under different temperatures (4, 10, 15, 20, 25, and 30 C) were fitted into the modified Gompertz model to generate the growth parameters including specific growth rate (SGR) and lag time (LT) with high coefficients of determin...

Foods 5.2 (2016): 42

Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Microbe(s): Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella sp.


ABSTRACT
Electrolyzed water generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free available chlorine (FAC) and achieved greater than 6-log reductions in 2 min. Lower EW values were examined as antimicrobial interventions for fresh me...

Food control 60 (2016): 505-510

Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.
Microbe(s): Staphylococcus aureus


ABSTRACT
Slightly acidic electrolyzed water (SAEW), considered as a broad-spectrum and high-performance bactericide are increasingly applied in the food industry. However, its disinfection mechanism has not been completely elucidated. This study aims to examine the disinfection efficacy and mechanism of SAEW on Staphylococcus aureus, compared with that of sodium hypochlorite (NaClO) and hydrochloric acid (HCl). SAEW treatment significantly reduced S. aureus by 5.8 log CFU/mL in 1 min, while 3.26 and 2.73...