Summary
Abstract
Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13, 1.24, and 1.37 log CFU/mL microbial reductions in Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Aspergillus fumigatus, respectively, at room temperature. A combination of SAEW treatment with ultrasound (SAEWultrasound) resulted in 1.87, 1.67, 1.71, and 1.91 log CFU/mL reductions in S. aureus, B. cereus, E. coli, and A. fumigatus, respectively. The developed hurdle approach can be a useful tool for sanitization of kashk and similar products. Application of SAEWultrasound in dairy microbial decontamination is first reported herein.
Study details
- Published in: Food Science and Biotechnology 24.3 (2015): 1011-1016
- Microbes studied: Staphylococcus aureus, Bacillus cereus, Escherichia coli, Aspergillus fumigatus
Source
Source: Food Science and Biotechnology 24.3 (2015): 1011-1016
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Aspergillus spp., Bacillus spp., Escherichia coli, Staphylococcus spp. |
| Relevant sectors | Food Processing |
| Publication | Food Science and Biotechnology, 2015 |
Reading this responsibly
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