Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

Rahman, S. A.; Wang, Jun; Oh, Deog‐Hwan

doi:10.1016/j.foodcont.2012.06.041

Cited by 68 publications

(39 citation statements)

References 47 publications

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“…As an effective gas with sterilizing power, it exists in the form of base gas, HOCl, ClO -, etc., components known to inhibit the growth of microorganisms [35]. HOCl has high usability because it has high sterilizing power without being harmful to the human body [36].…”

Section: Discussionmentioning

confidence: 99%

Comparison of the preventive effects of slightly acidic HOCl mouthwash and CHX mouthwash for oral diseases

Kim¹,

Nam²

2018

biomedicalresearch

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The purpose of this study was to compare the preventive effects of the slightly acidic hypochlorous acid (HOCl) mouthwash and chlorhexidine (CHX) mouthwash as a chemical plaque control agent for oral diseases. This study was conducted for 15 patients who had no systemic disease among the patients who visited M Dental Clinic in Busan, South Korea, excluding the patients with incomplete data. The patients were divided into three groups: five patients in the 0.005% CHX (Bukwang Pharm Co., Ltd.) gargling group, five in the slightly acidic HOCl gargling group, and five in the saline gargling group. The patients were instructed to gargle with 15 ml of each mouthwash for 1 minute, and to then spit saliva for 1 min to remove the remaining gargling solution. Then the halitosis, O'Leary index, dental caries activity, bacterial species, and motility were measured. As a result, these decreased in the CHX gargling group compared to the saline gargling group, but the difference was not statistically significant (P>0.005), while there were significant decreases in the HOCl gargling group. The O'Leary index, Snyder test, bacterial motility, and Filamentous more distinctly and effectively decreased in the HOCl gargling group than in the CHX gargling group, showing statistically significant differences (p<0.05). Based on this study, CHX, which is currently widely used in dentistry, can be said to be inconvenient to use due to its strong fragrance and taste, and there have been many reports on the side effects on the oral cavity of its long-term use. Therefore, if HOCl, which is harmless to the human body and has an extensive sterilizing power, is used instead of CHX, safe and effective oral care will be achieved.

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Section: Discussionmentioning

confidence: 99%

Comparison of the preventive effects of slightly acidic HOCl mouthwash and CHX mouthwash for oral diseases

Kim¹,

Nam²

2018

biomedicalresearch

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“…1% lactic acid solution was used for treatment of pork carcasses pre-chill in Prasai et al (1992) while Fu et al (1994) used either 1.5% lactic or acetic acid for treatment of pork carcasses pre-chill. 1 min in Choi et al (2009), 30 min in DeGeer et al (2016, 1, 3, 5, 7 min in Rahman et al (2013), 120 s in van Netten et al (1998), 1 min in Mabesa et al (1986), 75 s in Castelo et al (2001b) and 2 min in Tibru et al (2009). The concentration of the acetic acid solution used was 0.1 N for treatment of pork carcasses pre-chill in Biemuller et al (1973) and 1% for treatment of pork meat cuts post-chill in Mendonca et al (1989).…”

Section: Study Selection and Identification Of Relevant Experimentsmentioning

confidence: 93%

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

Silano¹,

Baviera²,

Bolognesi³

et al. 2018

EFS2

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Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted of 2-5% solutions at temperatures of up to 80°C applied to carcasses by spraying or up to 55°C applied on cuts by spraying or dipping. Acetic acid treatments consisted of 2-4% solutions at temperatures of up to 40°C applied on carcasses by spraying or on cuts by spraying or dipping. The maximum treatment duration was 30 s. The Panel concluded that: [1] the treatments are of no safety concern, provided that the substances comply with the European Union specifications for food additives; [2] spraying of pork carcasses pre-chill with lactic acid was efficacious compared to untreated control, but based on the available data, the Panel could not conclude whether lactic acid was more efficacious than water treatment when spraying of pork carcasses pre-chill or pork meat cuts post-chill. The Panel concluded that dipping of pork meat cuts post-chill in lactic acid was more efficacious than water treatment. However, it could not conclude on the efficacy of acetic acid treatment of pork carcasses pre-chill and/or pork meat cuts post-chill; [3] the potential selection and emergence of bacteria with reduced susceptibility to biocides and/or resistance to therapeutic antimicrobials linked to the use of the substances is unlikely as long as Good Hygienic Practices are implemented; and [4] the release of both organic acids is not of concern for the environment, assuming that wastewaters released by the slaughterhouses are treated, if necessary, to counter the potentially low pH caused by lactic or acetic acid, in compliance with local rules.

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“…Rahman et al (2013) reported that pork immersed for 10 minutes in SAEW at 25°C with pH 6.8, Eh of 700mV and chlorine concentration of 10 mg/L showed no changes in the formation of TBARS compared to control treatments with distilled water. Mahmoud et al (2006) reported that the immersion of carp filets in basic electrolyzed water (pH 11, Eh -850 mV and 0 mg/L Cl 2 ) at first and then in acidic electrolyzed water (pH 2, Eh 1137mV and 40 mg/L Cl 2 ) at 25°C for 15 minutes, significantly reduced by 3 to 4 meq/kg the amount of peroxides compared to untreated groups.…”

Section: Ultrasound and Slightly Acidic Electrolyzed Water Effects Inmentioning

confidence: 96%

“…However, Cao et al (2009) and Rahman et al (2013) observed that SAEW retained its antimicrobial activity even when it is applied at temperatures between 5°C and 10°C because it reduced 3 log CFU/cm² Listeria spp., Escherichia coli, and Salmonella spp., inoculated on the surface of eggs and pork.…”

Section: Slightly Acidic Electrolyzed Water and Microbiological Contamentioning

confidence: 99%

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

Flores¹,

Athayde²,

Silva³

et al. 2017

Food Res.

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The quality of meat from different animal species is defined by chemical, physical sensory and microbiological characteristics, which can be influenced by procedures during the slaughter of animals. Technologies such as ultrasound (US) and slightly acidic electrolyzed water (SAEW) are being studied in order to assist in food processing and in developing methods that are economically viable and environmentally sustainable. The aim of this paper is to discuss the relationship between US and SAEW in relation to tenderness, microbiology, and oxidation of meat. The meat industry was a pioneer in the use of the ultrasound, which initially aimed to determine the layer of fat on carcasses and subsequently improve the tenderness of the meat. Recently studies mention that the ultrasound and SAEW can influence the microbiological parameters. The combination of both technologies should also be considered, with the possibility of enhancing the antimicrobial effects. However, there is little information regarding oxidative parameters promoted in meat for these two alternative technologies, where the individual or when interspersed use. Knowing the actions and consequences of ultrasound and SAEW in meat will enable the opening of new perspectives about the application of these technologies in the meat industry.

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Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

Cited by 68 publications

References 47 publications

Comparison of the preventive effects of slightly acidic HOCl mouthwash and CHX mouthwash for oral diseases

Comparison of the preventive effects of slightly acidic HOCl mouthwash and CHX mouthwash for oral diseases

Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

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