Inactivation of<i>E. coli</i>O157:H7 on Goat Meat Surface Using Ozonated Water Alone and in Combination with Electrolyzed Oxidizing Water

Degala, Hema L.; Scott, Jasmine R.; Nakkiran, Priya; Mahapatra, Ajit K.; Kannan, Govind

doi:10.13031/aim.20162462209

Cited by 4 publications

(5 citation statements)

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“…In the near future, with the development of meat science and technology, more modern technologies will be implemented for goat and sheep meat in Indonesia. As shown in Table 4, ozonized water, electrolyzed oxidizing water [93], spectroscopy [93], cold plasma technology [94], ultrasonic technology [94], and pulsed electric fields [95] are all some of the technologies that have been tested on goat and sheep meat. Further development of these technologies will facilitate the enhancement of the production of goat and sheep meat, thereby further encouraging the growth of the Indonesian sheep and goat industry.…”

Section: The Effect Of Different Post-mortem Processing Methods On Th...mentioning

confidence: 99%

Review: Goat and Sheep Meat Production in Indonesia

Sujarwanta,

Afidah,

Suryanto

et al. 2024

Sustainability

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This review describes the production systems and products pertaining to goats and sheep (GS) in Indonesia. These small ruminant species are found across 38 provinces in Indonesia. Almost 99% of the GS are farmed by smallholders, with the animals either being housed in an enclosure (small shed near the farmer’s house) or in a mix of both grazing and confinement. The livestock are typically fed natural and/or artificial feed. Two sheep types, thin-tailed and fat-tailed are the most popular with smallholder producers, while Bali, Etawah, Boerawa, Jawa Randu Kosta, and Gembrong are the dominant goat breeds. As one of the biggest Muslim countries in the world, Indonesian production and consumption of GS is influenced by culture and religious systems. The Halal slaughter method applied is described, as are the religious/cultural festivals in Indonesia, which have a significant relationship on the GS demand and consumption, such as Eid al-Adha and Aqiqah. The preparation, processing, and consumption of GS meat in Indonesia are strongly influenced by the use of spices, being part of the Moluccas archipelago, also known as the “Spice islands” with over 30,000 species of spices grown. Some traditional meats and meat processing technologies in Indonesia are presented to provide insight into how GS meat is processed. The main challenges in the processing of GS meat in Indonesia and some current research on the development of GS production are presented in this paper. Implications: Goat and sheep belong to the most widely consumed meats in the world after pork, poultry, and beef. There are some reasons why GS meat has become one of the more popular protein choices for many families, of which its low-fat levels are one. GS meat is also considered one of the only meats with minimal religious taboos in the world. For these reasons, GS meat is also favored by Indonesian people in the most populous Muslim-majority country. However, information regarding goat and sheep in Indonesia is still lacking. This review aims to provide information on the distribution of GS in Indonesia over 38 provinces, the breed types that grow there, their production, and Indonesian consumption behavior, highlighting the religious festivals that cause the highest demand for these meats. This review provides information to the stakeholders of goat and sheep production chains.

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Section: The Effect Of Different Post-mortem Processing Methods On Th...mentioning

confidence: 99%

Review: Goat and Sheep Meat Production in Indonesia

Sujarwanta,

Afidah,

Suryanto

et al. 2024

Sustainability

View full text Add to dashboard Cite

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“…Although several studies reported use of ozone in gaseous or aqueous form on fruits, vegetables, and greens, studies in meat, especially in red meat, are limited (Table 3). Degala et al [31] reported that ozonated water (pH 6.80, oxygen-reduction potential 562.75 mV, ozone concentration 0.68 mg L -1 ) treatment of chevon samples (20 ± 1 g) for 2, 4, 6, 8, 10, or 12 min resulted in an initial reduction of E. coli O157:H7 by 0.19 log 10 CFU mL -1 after 2 min treatment, and by 0.52 log 10 CFU mL -1 after 10 min treatment. However, the possible discoloration of meat at higher ozone concentrations, and ozone's rapid degradation to oxygen may limit its application in the meat industry.…”

Section: Ozonated Watermentioning

confidence: 99%

“…Ozone is an effective antimicrobial for the treatment of meat due to several advantages, including its reactivity, penetrability, and spontaneous decomposition into a nontoxic product. Several researchers have assessed the antimicrobial efficacy of ozone, as it decomposes to oxygen continuously without leaving any residue in meat [29,31]. After production, ozone water must be used within 15 min for the decontamination of foods [80] as its half-life at room temperature is short due to instability in aqueous solutions [81].…”

Section: Ozonated Watermentioning

confidence: 99%

“…Electrolyzed water can be produced on site by passing a diluted salt solution through an electrolytic cell that contains anode and cathode electrodes separated by a bipolar membrane. Electrolysis of sodium chloride (NaCl) solution yields Na + and Cl − ions [31,83] and results in acidic electrolyzed water (pH range 2.0-4.0; oxidation-reduction potential > 1000 mV) and alkaline electrolyzed water (pH range 10-11.5; oxidation-reduction potential 800-900 mV).…”

Section: Electrolyzed Watermentioning

confidence: 99%

“…Ozonated water was used along with electrolyzed water to reduce contamination of cattle hide prior to slaughter [111]. Degala et al [31] observed an E. coli K12 reduction of 0.86 log 10 CFU mL −1 on goat meat with a 12 min combination treatment comprising ozonated water and acidic electrolyzed water. This study also revealed that the combination treatment was significantly more effective than ozonated water treatment alone based on log reductions.…”

Section: Hurdle Technologiesmentioning

confidence: 99%

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Preharvest Management and Postharvest Intervention Strategies to Reduce Escherichia coli Contamination in Goat Meat: A Review

Kannan

Mahapatra

Degala

2021

Animals

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Goat meat is the main source of animal protein in developing countries, particularly in Asia and Africa. Goat meat consumption has also increased in the US in the recent years due to the growing ethnic population. The digestive tract of goat is a natural habitat for Escherichia coli organisms. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies. In goats, these include minimizing animal stress, manipulating diet a few weeks prior to processing, feeding diets high in tannins, controlling feed deprivation times while preparing for processing, and spray washing goats prior to slaughter. Postharvest intervention methods studied in small ruminant meats have included spray washing using water, organic acids, ozonated water, and electrolyzed water, and the use of ultraviolet (UV) light, pulsed UV-light, sonication, low-voltage electricity, organic oils, and hurdle technologies. These intervention methods show a strong antimicrobial activity and are considered environmentally friendly. However, cost-effectiveness, ease of application, and possible negative effects on meat quality characteristics must be carefully considered before adopting any intervention strategy for a given meat processing operation. As discussed in this review paper, novel pre- and post-harvest intervention methods show significant potential for future applications in goat farms and processing plants.

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