Pseudomonas is considered as the specific spoilage bacteria in meat and meat products. The purpose of this study was to evaluate the inactivation efficiency and mechanisms of slightly acidic electrolyzed water (SAEW) against Pseudomonas deceptionensis CM2, a strain isolated from spoiling chicken breast. SAEW caused time-dependent inactivation of P. deceptionensis CM2 cells. After exposure to SAEW (pH 5.9, oxidation–reduction potential of 945 mV, and 64 mg/L of available chlorine concentration) for 60 s, the bacterial populations were reduced by 5.14 log reduction from the initial load of 10.2 log10 CFU/mL. Morphological changes in P. deceptionensis CM2 cells were clearly observed through field emission-scanning electron microscopy as a consequence of SAEW treatment. SAEW treatment also resulted in significant increases in the extracellular proteins and nucleic acids, and the fluorescence intensities of propidium iodide and n-phenyl-1-napthylamine in P. deceptionensis CM2 cells, suggesting the disruption of cytoplasmic and outer membrane integrity. These findings show that SAEW is a promising antimicrobial agent.
Plasma-activated water (PAW) is a new sanitizer, which has received great attention for application in food industries. This research aimed to evaluate the effect of PAW on the inactivation of Shewanella putrefaciens and quality attributes of Yellow River carp ( Cyprinus carpio ) fillets. The carp fillet samples were immersed in sterile deionized water (SDW) or PAW120 (plasma discharge on the deionized water surface for 120 s) for 1.5, 3.0, 4.5, and 6.0 min, respectively. After being treated by PAW120 for 6 min, the population of Shewanella putrefaciens on carp fillets was significantly decreased by 1.03 log 10 CFU/g ( p < 0.05). Compared with SDW-treated samples, the L * value of carp fillets increased, whereas the a * value was decreased following PAW120 treatment, while there was no significant difference in the b * value ( p > 0.05). Compared with SDW, PAW120 caused no significant changes in sensory properties and texture attributes of carp fillets including hardness, springiness, gumminess, and cohesiveness ( p > 0.05). However, for 6-min treatment of PAW120 caused a significant increase in the lipid oxidation level and a decrease in the pH value of the carp fillets. This work provides a basis for the potential application of PAW in the preservation of aquatic products.
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