Summary
Abstract
This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium in fresh pork as well as to study the shelf life and sensory quality (color, odor, and texture) of pork during storage at 4 and 10 C. The inoculated pork samples (10 g) were dipped for 3 min in each treatment (tap water [TW], SAcEW, strong acidic electrolyzed water [StAEW], 0.5% FA, or SAcEW + 0.5% FA) with or without mild heat (40 C). Decontamination of fresh pork with SAcEW +0.5% FA at 40 C for 3 min showed greater bactericidal effect compared to other treatments, which significantly (P
Study details
- Published in: Food Control 47 (2015): 277-284
- Microbes studied: Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium
Source
Source: Food Control 47 (2015): 277-284
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli, Listeria monocytogenes, Salmonella, Staphylococcus spp. |
| Relevant sectors | Food Processing, Meat |
| Publication | Food Control, 2015 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
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