Printer Friendly

Electrolyzed oxidizing water reduces Salmonella on poultry.

Electrolyzed oxidizing (EO) water has been shown to significantly reduce the number of foodborne pathogens associated with cutting boards, vegetables and cell suspensions. EO water is generated by passing a dilute salt solution through an electrical field. This creates a solution with a pH of approximately 2.6, a residual chlorine level of 10 mg per L to 60 mg per L, and an oxidation-reduction potential of about 1,150 mV. The oxidation-reduction potential, or redox, indicates the relative capacity of a solution to oxidize or reduce.

Scientists at Pennsylvania State University used EO water, chlorine (CL), ozonated water (OZ), acetic acid (AA) and trisodium phosphate (TSP) to treat freshly slaughtered chicken carcasses inoculated with S. Typhimurium ATCC 13311. The antimicrobials were applied to inoculated carcasses either by submersing them at 4 C for 45 min or by spray-washing them for 15 sec.

Following these treatments, researchers determined the remaining bacterial populations and compared them at the start of the test period and after seven days of refrigerated storage. Immediately following the submersion experiments, treatments with TSP and AA achieved a 1.41 log CFU per [cm.sup.2] reduction of S. Typhimurium, while EO water reduced the pathogen approximately 0.86 log CFU per [cm.sup.2].

After seven days of aerobic storage at 4 C, EO water, OZ, TSP and AA significantly reduced the amount of the pathogen. Investigators were able to detect the pathogen only after they performed a selective enrichment. The remaining bacterial populations immediately following spray-washing experiments were not statistically significant. TSP and EO water exhibited a 0.9-log and 0.59-log reduction of S. Typhimurium, respectively. After seven days of refrigerated storage, treatments with TSP, AA and EO water resulted in 2.17, 2.31 and 1.06 log CFU/[cm.sup.2] reductions, respectively.

While TSP and AA are effective in reducing S. Typhimurium levels in these experiments, these compounds may be expensive for processors to use and can adversely affect the environment after their disposal. The data from this research suggest that EO water, delivered to contaminated surfaces by using a submersion or spray-washing technique, can effectively control pathogens on poultry surfaces, especially after an extended period of refrigerated storage. But more research is needed to improve the immediate and long-term effect of EO water spray-washing treatments against S. Typhimurium associated with poultry surfaces.

Further information. Catherine Cutter, Department of Food Science, 119 Borland Laboratory, University Park, PA 16802; phone: 814-865 8862; fax: 814-863 6132; email:
COPYRIGHT 2005 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2005, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Microbial Update International
Date:Oct 1, 2005
Previous Article:Segmented-flow aseptic processing.
Next Article:Use high pressure to extend shelf life of pasteurized fluid milk products.

Related Articles
The Egg and "I".
New solution for kitchen germs.
Electrolyzed water may be better at killing bacteria.
Shocking Food Treatment.
Hot pepper oil may inhibit Salmonella in poultry.
Electrolyzed water significantly reduces bacterial levels on chicken carcasses.
A "Cowabunga!" moment for farmers.
Toshiba, Shibaura Mechatronics, Chlorine Engineers Announce First Practical Application of Electrolyzed Sulfuric Acid Method.
Antimicrobial interventions.

Terms of use | Privacy policy | Copyright © 2021 Farlex, Inc. | Feedback | For webmasters |