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Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork

Fabrizio, K.A., Cutter, C.N.
Meat science 2004 v.68 no.3 pp. 463-468
pork, raw meat, decontamination, sanitizing, electrolytes, hydrochloric acid, sodium hydroxide, lactic acid, pH, acidity, antimicrobial agents, Listeria monocytogenes, Salmonella typhimurium, Campylobacter coli, coliform bacteria, biotypes, food contamination, bacterial contamination, food pathogens, pathogen survival
To date, the effectiveness of electrolyzed oxidizing (EO) water against bacteria associated with fresh pork has not been determined. Using a hand-held, food-grade garden sprayer, distilled water (W), chlorinated water (CL; 25 ppm), 2% lactic acid (LA), acidic EO water (EOA), or "aged" acidic EO water (AEOA; stored at 4 °C for 24 h) was sprayed (15 s) onto pork bellies inoculated with feces containing Listeria monocytogenes (LM), Salmonella typhimurium (ST), and Campylobacter coli (CC). Remaining bacterial populations were determined immediately following treatment, after 2 days of aerobic storage, and again after 5 days of vacuum-packaged, refrigerated storage (day 7). While LA and EOA significantly reduced (p<0.05) populations of CC at days 0 and 7, there was no significant difference (p>0.05) between antimicrobial treatments when applied to pork inoculated with ST or LM. This study demonstrates that a 15-s spray with EOA has the ability to reduce CC associated with fresh pork surfaces. However, longer contact times may be necessary to reduce other microbial contaminants.