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Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food‐borne pathogens and extending the shelf life of fresh beef
Author(s) -
Tango C.N.,
Mansur A.R.,
Kim G.H.,
Oh D.H.
Publication year - 2014
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12658
Subject(s) - shelf life , listeria monocytogenes , food science , fumaric acid , salmonella , total viable count , chemistry , staphylococcus aureus , escherichia coli , bacteria , biology , biochemistry , genetics , gene
Aims To evaluate synergetic effect of slight acidic electrolysed water ( SAEW ) and fumaric acid ( FA ) on inactivation of total viable count ( TVC ) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. Methods and Results Inoculated samples was dipped for 1, 3 and 5 min and immersed at 25, 40 and 60°C in SAEW , strong acidic electrolysed water (StAEW) and SAWE + FA . Treated meat was air‐packaged and stored at 4 or 10°C. During storage, sampling was performed at 2‐day intervals for microbiological and sensory changes. TVC was decontaminated at 40°C for 3 min by more than 3·70 log CFU g −1 , and examined pathogens were reduced by more than 2·60 log CFU g −1 with SAEW + FA treatment. This treatment prolonged shelf life of beef meat up to 9 and 7 days when stored at 4 and 10°C, respectively. Conclusion The combined treatment of SAEW + FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments. Significance and impact of the study Combined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage.