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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.