Main content area

Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food‐borne pathogens and extending the shelf life of fresh beef

Tango, C.‐N., Mansur, A.‐R., Kim, G.‐H., Oh, D.‐H.
Journal of applied microbiology 2014 v.117 no.6 pp. 1709-1720
Escherichia coli O157, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, antibacterial properties, bacteria, beef, beef quality, electrolysis, food pathogens, fumaric acid, sensory properties, shelf life, synergism
AIMS: To evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. METHODS AND RESULTS: Inoculated samples was dipped for 1, 3 and 5 min and immersed at 25, 40 and 60°C in SAEW, strong acidic electrolysed water (StAEW) and SAWE + FA. Treated meat was air‐packaged and stored at 4 or 10°C. During storage, sampling was performed at 2‐day intervals for microbiological and sensory changes. TVC was decontaminated at 40°C for 3 min by more than 3·70 log CFU g⁻¹, and examined pathogens were reduced by more than 2·60 log CFU g⁻¹with SAEW + FA treatment. This treatment prolonged shelf life of beef meat up to 9 and 7 days when stored at 4 and 10°C, respectively. CONCLUSION: The combined treatment of SAEW + FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments. SIGNIFICANCE AND IMPACT OF THE STUDY: Combined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage.