Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat

Abstract

Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration electrolyzed water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH.

Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro

“…It was reported that SAEW dipping for 10 min and rinsing in running tap water for 2 min had an equivalent (in case of total aerobic bacteria) or higher (in case of moulds and yeasts) disinfectant efficacy for fresh cut cabbage compared to NaClO solution (Koide et al, 2009). Recently, the strong disinfection efficacies of SAEW against pathogens on farm produce were recognized (Quan, Choi, Chung, & Shin, 2010;Rahman et al, 2012;Zhang et al, 2011). The strong disinfection ability of AcEW and SAEW also were demonstrated by our research in this paper.…”

“…Recently, the stronger disinfection efficacy of SAEW on farm products had been reported (Hao et al, 2011;Rahman, Ding, & Oh, 2010b;Rahman, Park, Song, Al-Harbi, & Oh, 2012;Rahman, Wang, & Oh, 2013;Zhang et al, 2011).…”

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

“…For example, the EW can be used to reduce the concentration of E. coli O157:H7, Salmonella spp., L. monocytogenes and Yersinia enterocolitica, conveyed through the faeces, on shell eggs. Rahman et al (2012) used both slightly acidic EW (pH 6.2-6.5, 10 mg/L of available chlorine) and strong acidic EW (pH 2.5-2.7, 50 mg/L of available chlorine) for dipping treatment of fresh chicken breast meat. Although effective, these treatments may have toxic effects, not only on the operator who uses them but also on the chick.…”

Combined effects of chlorine and thiamine dilauryl sulfate on reduction of Listeria monocytogenes in chicken breast and development of predictive growth models

“…The increased popularity may be because chicken breast is a healthy food and provides many nutrients and fat-burning potential with few calories at a relatively low price (Chouliara et al, 2007). Due to the increasing chicken consumption, sanitation during processing and storage is becoming more important (Chouliara et al, 2007;Hong et al, 2007Hong et al, , 2008Rahman et al, 2012). Salmonella, Campylobacter, Listeria, and Escherichia coli are major pathogens in chicken (Anang et al, 2007;Hong et al, 2007).…”