Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats.

Experiments were conducted to determine the effectiveness of acidic (EOA) or basic electrolyzed oxidizing (EOB) water, alone or in combination, on ready-to-eat (RTE) meats to reduce Listeria monocytogenes (LM). Frankfurters or ham surfaces were experimentally inoculated with LM and subjected to dipping or spraying treatments (25 or 4°C for up to 30 min) with EOA, EOB, and other food grade compounds. LM was reduced the greatest when frankfurters were treated with EOA and dipped at 25°C for 15 min. A combination spray application of EOB/EOA also resulted in a slight reduction of LM on frankfurters and ham. However, reductions greater than 1log CFU/g were not observed for the duration of the study. Even with a prolonged contact time, treatments with EOA or EOB were not enough to meet regulatory requirements for control of LM on RTE meats. As such, additional studies to identify food grade antimicrobials to control the pathogen on RTE meats are warranted.

[1]  C. Cutter,et al.  Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella typhimurium and Listeria monocytogenes. , 2003, Journal of food protection.

[2]  W. Quimby,et al.  Postpackage pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes. , 2002, Journal of food protection.

[3]  R. Brackett,et al.  Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. , 2000, Journal of food protection.

[4]  R. Brackett,et al.  Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing. , 2002, International journal of food microbiology.

[5]  Hidemi Izumi,et al.  Electrolyzed water as a disinfectant for fresh-cut vegetables , 1999 .

[6]  C. Cutter,et al.  Efficacy of Organic Acids Against Escherichia coli O157:H7 Attached to Beef Carcass Tissue Using a Pilot Scale Model Carcass Washer1. , 1994, Journal of food protection.

[7]  Y. Hung,et al.  Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes , 1999, Applied and Environmental Microbiology.

[8]  A. Demirci,et al.  Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. , 2002, Poultry science.

[9]  C. Cutter,et al.  Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. , 2004, Meat science.

[10]  A. Audurier,et al.  Low Sensitivity of Listeria monocytogenes to Quaternary Ammonium Compounds , 2000, Applied and Environmental Microbiology.

[11]  James C. Craig,et al.  Steam Surface Pasteurization of Beef Frankfurters , 1994 .

[12]  Y. Hung,et al.  Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water. , 1999, Journal of food protection.