Abstract
In this paper, anolyte is considered as a possible disinfectant for inhibiting the growth of bacteria in meat (beef cuts and minced pork). Meat cuts were contaminated with two concentrations of L. monocytogenes and S. Typhimurium, as these are the most common meat pathogens that are closely regulated by the EU, and treated with two different concentrations of anolyte: 20% for beef cuts and 18% for minced pork. Then, the total viable count (TVC), L. monocytogenes count and S. Typhimurium count were determined. In meat cuts and minced pork, anolyte was able to reduce TVC, S. Typhimurium and L. monocytogenes counts effectively, significantly decreasing L. monocytogenes and S. Typhimurium counts after spraying and throughout 29 days of incubation at 0–4 °C. TVC was reduced after spraying and for 10 days of incubation but later increased to be the same as before spraying with anolyte. Anolyte was effective when spraying beef cuts with a 20% solution for 60 s against pathogenic bacteria L. monocytogenes and Salmonella spp. and also when using it at a concentration of 18% from the minced meat mass. Initially, anolyte significantly decreased TVC, however during the storage period (10–29 days) TVC increased but remained significantly lower compared to control. Anolyte was effective in reducing L. monocytogenes and S. Typhimurium counts throughout the study, and after 29 days of incubation, these bacteria could not be detected in the samples treated with anolyte.
Highlights
Bacteria and yeasts play an important role in food spoilage
Because Salmonella and L. monocytogenes are two of the main pathogens in food spoilage and anolyte could potentially be used for reducing bacteria counts, extending the shelf-life of meat, the aim of this study is to evaluate the effect of anolyte on the criteria of food safety for Salmonella and L. monocytogenes in semi-finished meat products, as these two bacteria have been identified as the main contaminants of meat and their levels in food products are tightly regulated in the EU [15]
Typhimurium), two controls were used: Control 1 was raw meat not contaminated by pathogenic bacteria and not treated by anolyte, and control 2 was raw meat contaminated by the analogous bacterial suspension used for experimental meat but not treated by anolyte
Summary
Over the recent years, a lot of attention has been given to the control and prevention of their growth in food products to prolong their shelf life. The most commonly used means for preservation in the food industry are chlorinated water, organic acids, hydrogen peroxide, ozone and ultraviolet light. In recent years, increased attention has been drawn to electrolyzed oxidizing water and its antimicrobial effects. Electrolyzed water ( called anolyte, acid water and non-living water) is gaining popularity as a sanitizer in the food industry of many countries. The anolyte dipping treatment was found to be as effective as chlorinated solutions in controlling the growth of aerobic bacteria, molds, yeasts and coliform bacteria during storage. Since the anolyte has the non-destructive properties of other organic materials, it is not harmful and can be used in food sanitation
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