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Microorganisms 2015, 3(1), 34-46; doi:10.3390/microorganisms3010034

Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens

Department of Food Science and Biotechnology, College of Biotechnology and Bioscience, Kangwon National University, Hyoja 2 dong, Chuncheon 200-701, Korea
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Author to whom correspondence should be addressed.
Academic Editor: Giuseppe Comi
Received: 29 November 2014 / Accepted: 3 February 2015 / Published: 12 February 2015
(This article belongs to the Special Issue Microbial Activity in Food)
View Full-Text   |   Download PDF [504 KB, uploaded 12 February 2015]   |  

Abstract

Sanitizing effectiveness of slightly acidic electrolyzed water (SAEW) and fumaric acid (FA) at different dipping temperatures (25–60 °C), times (1–5 min), and concentrations (5–30 ppm for SAEW and 0.125%–0.5% for FA) on pure cultures of two Gram positive pathogens Staphylococcus aureus (SA) and Listeria monocytogenes (LM) and two Gram negative pathogens Escherichia coli O157:H7 (EC) and Salmonella Typhimurium (ST) was evaluated. FA (0.25%) showed the strongest sanitizing effect, demonstrating complete inactivation of EC, ST, and LM, while SA was reduced by 3.95–5.76 log CFU/mL at 25–60 °C, respectively, after 1 min of treatment. For SAEW, the complete inactivation was obtained when available chlorine concentration was increased to 20 ppm at 40 °C for 3 and 5 min. Moreover, Gram positive pathogens have been shown to resist to all treatment trends more than Gram negative pathogens throughout this experiment. Regardless of the different dipping temperatures, concentrations, and times, FA treatment was more effective than treatment with SAEW for reduction of foodborne pathogens. This study demonstrated that application of FA in food systems may be useful as a method for inactivation of foodborne pathogens. View Full-Text
Keywords: slightly acidic electrolyzed water; Fumaric acid; inactivation; pure culture; foodborne pathogens slightly acidic electrolyzed water; Fumaric acid; inactivation; pure culture; foodborne pathogens
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Tango, C.N.; Mansur, A.R.; Oh, D.-H. Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens. Microorganisms 2015, 3, 34-46.

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