Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry

Abstract

Foodborne pathogens in cell suspensions or attached to surfaces can be reduced by electrolyzed oxidizing (EO) water; however, the use of EO water against pathogens associated with poultry has not been explored. In this study, acidic EO water [EO-A; pH 2.6, chlorine (CL) 20 to 50 ppm, and oxidation-reduction potential (ORP) of 1,150 mV], basic EO water (EO-B; pH 11.6, ORP of -795 mV), CL, ozonated water (OZ), acetic acid (AA), or trisodium phosphate (TSP) was applied to broiler carcasses inoculated with Salmonella Typhimurium (ST) and submerged (4 C, 45 min), spray-washed (85 psi, 25 C, 15 s), or subjected to multiple interventions (EO-B spray, immersed in EO-A; AA or TSP spray, immersed in CL). Remaining bacterial populations were determined and compared at Day 0 and 7 of aerobic, refrigerated storage. At Day 0, submersion in TSP and AA reduced ST 1.41 log10, whereas EO-A water reduced ST approximately 0.86 log10. After 7 d of storage, EO-A water, OZ, TSP, and AA reduced ST, with detection only after selective enrichment. Spray-washing treatments with any of the compounds did not reduce ST at Day 0. After 7 d of storage, TSP, AA, and EO-A water reduced ST 2.17, 2.31, and 1.06 log10, respectively. ST was reduced 2.11 log10 immediately following the multiple interventions, 3.81 log10 after 7 d of storage. Although effective against ST, TSP and AA are costly and adversely affect the environment. This study demonstrates that EO water can reduce ST on poultry surfaces following extended refrigerated storage.

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

“…Organic acids spray such as lactic acid and acetic acid at 1-2 % are also effective in reducing bacterial load in poultry but higher concentration of these acids tends to bleach the carcasses. Spraying or adding in chill water containing chemicals such as trisodium phosphate at 8-12 % (Capita et al 2002), cetylpyridinium chloride at 0.5 %, ozonated water @ 0.03 ppm for chill water (Fabrizio et al 2002), hydrogen peroxide (5 % for spray and 0.5-1.5 % for chill water), bacteriocins and activated lactoferrin are also permitted for decontamination of poultry carcass (Loretz et al 2010). Reducing carcass temperature to <4°C in chill water quickly after slaughter is the primary means of preventing proliferation of pathogens in poultry (Table 2).…”

Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

“…The alkaline EO water so collected has a pH of approximately 11.4 and ORP of 795 mV, while acidic EO water has a pH of approximately 2.6, ORP of 1150 mV and a chlorine concentration 40 and 90 ppm. EO water has been utilized to disinfect kitchen cutting boards, and other surfaces, fresh cut vegetables, alfalfa seeds and sprouts, broccoli, strawberry, lettuce, tomatoes, apple and poultry [6,7]. Electrolyzed oxidizing water (EOW) has been reported to have strong bactericidal effects on many pathogenic bacteria, such as Escherichia coli O157:H7 [8], Listeria monocytogenes [9], Bacillus cereus [10], and Salmonella sp.…”

Organic and Inorganic Salts as Postharvest Alternative Control Means of Citrus

“…When compared to the effect of alkaline electrolysis water [107], the author suggested that using amended salt solutions would improve the biocidal effect of electrolyzing. Further studies have suggested the higher biocide effect of acidic water and also suggested alkaline water to be used in cleaning and degreasing before application of acidic electrolyzed water [108][109][110][111][112].…”