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Foods 2016, 5(2), 42; doi:10.3390/foods5020042

Evaluation of Electrolytically-Generated Hypochlorous Acid (‘Electrolyzed Water’) for Sanitation of Meat and Meat-Contact Surfaces

1
Department of Animal Science, Monroe Street, Oklahoma State University, Stillwater, OK 74078, USA
2
Robert M. Kerr Food & Agricultural Products Centre, 109 FAPC Building, Monroe Street, Oklahoma State University, Stillwater, OK 74078-6055, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Malik A. Hussain
Received: 13 April 2016 / Revised: 22 May 2016 / Accepted: 7 June 2016 / Published: 13 June 2016
(This article belongs to the Special Issue Microbial, Chemical and Physical Contamination of Food Products)
View Full-Text   |   Download PDF [2613 KB, uploaded 13 June 2016]   |  

Abstract

‘Electrolyzed water’ generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free available chlorine (FAC) and achieved greater than 6-log reductions in 2 min. Lower EW values were examined as antimicrobial interventions for fresh meat (beef carcasses), processed meats (frankfurters), and food contact surfaces (slicing blades). Little or no reduction relative to controls was observed when generic E. coli-inoculated beef carcasses or L. monocytogenes-inoculated frankfurters were showered with EW. Spray application of EW (25 and 250-ppm FAC) onto L. monocytogenes-inoculated slicing blades showed that greater reductions were obtained with ‘clean’ (3.6 and 5.7-log reduction) vs. ‘dirty’ (0.6 and 3.3-log reduction) slicing blades, respectively. Trials with L. monocytogenes-inoculated protein-EW solutions demonstrated that protein content as low as 0.1% is capable of eliminating FAC, reducing antimicrobial activity against L. monocytogenes. EW appears better positioned as a surface sanitizer with minimal organic material that can otherwise act as an effective reducing agent to the oxidizing solution rendering it ineffective. View Full-Text
Keywords: electrolyzed water; hypochlorous acid; sanitation; biofilm; Listeria electrolyzed water; hypochlorous acid; sanitation; biofilm; Listeria
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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

Veasey, S.; Muriana, P.M. Evaluation of Electrolytically-Generated Hypochlorous Acid (‘Electrolyzed Water’) for Sanitation of Meat and Meat-Contact Surfaces. Foods 2016, 5, 42.

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