Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry

Use of Acid Water to reduce Foodborne Pathogens

Poult Sci.

2002 OctP81(10):1598<605.

Fabrizio KA, Sharma RR, Demirci A, Cutter CN.

Department of Food Science, The Pennsylvania State University, University Park 16802, USA.

Foodborne pathogens in cell suspensions or attached to surfaces can be reduced by electrolyzed oxidizing (EO) waterP however, the use of EO water against pathogens associated with poultry has not been explored.

In this study, acidic EO water [EO<AP pH 2.6, chlorine (CL) 20 to 50 ppm, and oxidation<reduction potential (ORP) of 1,150 mV], basic EO water (EO<BP pH 11.6, ORP of <795 mV), CL, ozonated water (OZ), acetic acid (AA), or trisodium phosphate (TSP) was applied to broiler carcasses inoculated with Salmonella Typhimurium (ST) and submerged (4 C, 45 min), spray<washed (85 psi, 25 C, 15 s), or subjected to multiple interventions (EO<B spray, immersed in EO<AP AA or TSP spray, immersed in CL). Remaining bacterial populations were determined and compared at Day 0 and 7 of aerobic, refrigerated storage. At Day 0, submersion in TSP and AA reduced ST 1.41 log10, whereas EO<A water reduced ST approximately 0.86 log10. After 7 d of storage, EO<A water, OZ, TSP, and AA reduced ST, with detection only after selective enrichment. Spray<washing treatments with any of the compounds did not reduce ST at Day 0. After 7 d of storage, TSP, AA, and EO<A water reduced ST 2.17, 2.31, and 1.06 log10, respectively. ST was reduced 2.11 log10 immediately following the multiple interventions, 3.81 log10 after 7 d of storage. Although effective against ST, TSP and AA are costly and adversely affect the environment.

This study demonstrates that EO water can reduce ST on poultry surfaces following extended refrigerated storage.

PMID: 12412930 [PubMed < indexed for MEDLINE]

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