Sanitizing effect of salts on experimentally inoculated organisms on pork carcasses

Latha, C.; Sherikar, A. T.; Waskar, V. S.; Dubal, Z. B.; Ahmed, Shaikh Nadeem

doi:10.1016/j.meatsci.2009.08.033

Cited by 16 publications

(9 citation statements)

References 12 publications

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“…Latha et al . () observed that using salts causes reduction of 2.88 and 3.29 log CFU g −1 for Listeria monocytogenes and Escherichia coli, respectively, on pork carcasses. The study of Fabrizio & Cutter () demonstrates that a 15‐s spray with acidic electrolysed water has the ability to reduce Campylobacter coli associated with fresh pork surfaces.…”

Section: Resultsmentioning

confidence: 99%

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

Brychcy

Malik

Drożdżewski

et al. 2015

Int J of Food Sci Tech

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Summary The study analysed the effect of low‐concentrated acidic electrolysed water (LCAEW) treatment on meat. Microbiological analysis and colour and sensory quality testing during storage were performed on Longissimus thoracis. FT‐IR and FT‐Raman spectroscopy were used to detect eventual changes in the structure of meat after treatment. Meat samples were sprayed for 120 s with LCAEW (0.001%, 0.01% or 0.1% NaCl solution were electrolysed for 0, 5 or 10 min). The highest reduction in total number of micro‐organisms (3.25 log reduction), yeast and moulds (2.68 log reduction) and psychrotrophs (3.10 log reduction) was observed after spraying the meat samples with 0.1% NaCl electrolysed for 10 min. LCAEW caused a decrease in deoxymyoglobin and metmyoglobin concentration in unstored meat samples. The preliminary sensory studies proved that colour changes are not significant for consumers. The IR and Raman spectra indicate that the structure of compounds of meat tissues are not affected by chlorine and chlorine compounds (LCAEW components). LCAEW has no influence on denaturation of meat protein.

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Section: Resultsmentioning

confidence: 99%

Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

Brychcy

Malik

Drożdżewski

et al. 2015

Int J of Food Sci Tech

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“…Alternative methods of treating pork carcasses may be helpful. For example, potassium sorbate alone, or in combination with another salt, such as sodium citrate or sodium lactate, was reported to be effective in reducing the L. monocytogenes load on pork carcasses (23).…”

Section: Resultsmentioning

confidence: 99%

Pathogenic Microbiological Baseline Survey of Pork Carcasses in Taiwan

Wang

Yeh

Hsieh

et al. 2013

Journal of Food Protection

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From 2004 to 2010, pork carcass swabs from state-inspected slaughter plants in Taiwan were intermittently analyzed to determine the prevalence of selected pathogenic microorganisms associated with foodborne illness. The prevalences of Staphylococcus aureus each year from 2006 to 2010 were 6.6, 10.8, 5.1, 6.4, and 7.4%, respectively, while those of Listeria monocytogenes were 1.2% in 2004, 1.3% in 2005, and 3.5% in 2008. The prevalences of Clostridium perfringens were 0.9% in 2004, 3.2% in 2005, and 1.1% in 2008. Campylobacter jejuni and Campylobacter coli had a higher recovery rate than the other surveyed microorganisms, with prevalences during 2004, 2005, and 2008 of 21.1, 13.7, and 8.1%, respectively. Salmonella strains were analyzed each year, and their prevalences ranged between 3.0 and 6.9%. Derby, Typhimurium, Anatum, Choleraesuis, and Agona were the five serovars most frequently identified among the Salmonella isolates. Escherichia coli O157:H7 was not detected in 2004, 2005, or 2010. Routine baseline surveying of pork carcasses to determine the prevalence of selected pathogens of concern for food safety can provide valuable information regarding the effectiveness of the slaughtering procedures or the need for interventions.

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“…Furthermore, spraying of inoculated pig carcass surface parts with acidic electrolyzed water (15 s) and sodium hypochlorite (20 ppm, 15 s) reduced various bacterial species by 0.9e1.8 log CFU cm À2 (Fabrizio & Cutter, 2004). In another study (Latha et al, 2009), potassium sorbate spraying (5%, 2e4 min) yielded reductions of aerobic bacteria inoculated on pig carcass surface parts by about 1.0 log CFU g À1 , whereas other bacteria (e.g. L. monocytogenes, S. Typhimurium, Staphylococcus aureus, Yersinia enterocolitica) were reduced from the inoculation level (about 2.9e3.8 log CFU g À1 ) to non-detectable levels.…”

Section: Other Chemical Treatmentsmentioning

confidence: 91%

“…Occasionally, the antibacterial activity of chemicals such as electrolyzed water, potassium sorbate, sodium hypochlorite (NaClO), trisodium phosphate (TSP) or of chemical combination treatments was evaluated for the decontamination of pig carcasses (Fabrizio & Cutter, 2004;Latha, Sherikar, Waskar, Dubal, & Ahmed, 2009;Morris, Lucia, Savell, & Acuff, 1997). The mentioned chemicals were mainly investigated under laboratory conditions.…”

Section: Other Chemical Treatmentsmentioning

confidence: 99%

“…L. monocytogenes, S. Typhimurium, Staphylococcus aureus, Yersinia enterocolitica) were reduced from the inoculation level (about 2.9e3.8 log CFU g À1 ) to non-detectable levels. Latha et al (2009) also investigated a combination of different chemicals (potassium sorbate, sodium acetate, sodium citrate, sodium chlorite, sodium lactate). Reductions obtained were thereby comparable to those for single potassium sorbate spraying.…”

Section: Other Chemical Treatmentsmentioning

confidence: 99%

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