No abstract

Acidic and alkaline electrolyzed water (EW) were investigated for their bactericidal effects when sprayed on the surface of beef, chevon (goat meat), and pork inoculated with Escherichia coli K12. Inoculated meat samples were subjected to different treatment times ranging from 2 to 12 min and enumerated on tryptic soy agar to determine the effective log reductions of microbial populations. Acidic EW treated beef, chevon, and pork samples resulted in the highest log reductions of approximately 1.16 (4 min), 1.22 (12 min), and 1.30 log10 CFU/mL (10 min), respectively; and alkaline EW treatments resulted in 1.61, 0.96, and 1.52 log10 CFU/mL reductions at 12 min treatment, respectively. In general, no significant difference in bacterial reduction (p > .05) among the different types of meat was observed. Experimental data were used to fit two microbial reduction models. The Weibull model best described E. coli reduction from meat surfaces. Practical applications Foodborne microorganisms are responsible for a large number of outbreaks and foodborne illnesses. Several conventional methods such as heat and chemicals have been used for many years to ensure the safety of food. Meat is the most consumed food as a source of protein. Since meat is usually marketed raw, chlorine‐based washing technologies are commonly preferred for surface decontamination. However, these technologies may leave some chemical residues in meat that might alter its color, flavor, and texture. Electrolyzed oxidizing water is an alternative nonthermal technology that has been used in recent years to improve the safety of food products. This study thus focuses on determining the efficacy of acidic and alkaline electrolyzed water in inactivating Escherichia coli on beef, chevon, and pork surfaces.

Abstract. The bioactivity of Sericea lespedeza (SL) condensed tannins, including suppression of gastrointestinal nematodes, has contributed to a surge in interest of use of this plant in livestock production systems worldwide. Physical and thermal properties of SL seeds (AU Grazer™ and Serala cultivars) were determined as a function of moisture content for a moisture range from 8.57% to 26.53%, wet basis. The length, width, arithmetic mean diameter, geometric mean diameter, surface area, volume, and 1000 seed mass of both the seeds increased as the moisture content increased. Bulk density and unit density decreased as the moisture content increased. The sphericity of SL seeds decreased with increasing moisture content. Serala seeds were characterized by a higher aspect ratio than AU Grazer™. The angle of repose of SL seeds increased, while the compressibility index decreased in the moisture range. For color, the L* values of SL seeds decreased while the a* values increased with the increase in moisture content. A decrease in the b* values was insignificant. The thermal conductivity and specific heat of SL seeds decreased, whereas, thermal diffusivity increased as the moisture content of SL seeds increased. Serala seeds were characterized by higher values of thermal conductivity and volumetric specific heat than AU Grazer™. Keywords: Engineering properties, Moisture content, Physical properties, Seeds, Thermal properties.

Ozonated and electrolyzed water have been reported to have bactericidal activities against most pathogenic and spoilage microorganisms associated with fresh meat and contact surfaces in meat processing facilities at room temperature. However, antimicrobial effects of these two treatments combined are not known. Therefore, the objective of this study was to evaluate the effectiveness of ozonated and electrolyzed water in combination for inactivating Escherichia coli K12 on goat meat. The combination of ozonated water and alkaline electrolyzed water resulted in higher log reductions (1.03 CFU/ml) compared to ozonated water alone (0.53 CFU/ml). Regression analysis performed using the GInaFiT tool showed that nonlinear Weibull models were more effective than log-linear models for describing the inactivation kinetics of E. coli K12 on goat meat.

No abstract