title: Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat.
abstract: Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 ± 0.2 g in weight and 2.5 × 2.5 cm² in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to dipping treatment (22 ± 2 °C for 10 min) with SlALcEW and StAEW. Shelf-life study was conducted for inoculated and noninoculated meat samples treated with SlALcEW and StAEW at storage temperatures of 5, 15, and 25 °C. Dipping treatment with electrolyzed water significantly (P < 0.05) reduced the background and inoculated pathogens compared to untreated controls. The reduction of 1.5 to 2.3 log CFU/g was achieved by SlALcEW and StAEW against background flora, L. monocytogenes and Salmonella Typhimurium. There was no significant difference (P > 0.05) between the SlALcEW and StAEW treatments efficacy. Comparing treated samples to untreated controls showed that SlALcEW and StAEW treatments extended the shelf life of chicken meat at different temperatures with marginal changes of sensory quality. Although SlALcEW and StAEW treatments showed similar antimicrobial effects but SlALcEW was more beneficial in practical application for its semineutral pH and low chlorine content.
  
  
  CONCLUSIONS
  Food safety issues have led to development of new sanitizers to eliminate spoilage and pathogenic organisms in food. This study provides the foundation for further application of slightly acidic low concentration electrolyzed water (SlALcEW) as a sanitizing agent in meat industry. SlALcEW can be produced on site on demand and no chemicals are necessary except NaCl solution. It does not leave any residue in food due to low chlorine concentration and it is safe to handle for its semineutral pH.
authors.affiliation: Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Gangwon, Republic of Korea.
authors.forename: S M E
authors.initials: SM
authors.lastname: Rahman
authors.forename: Jiyong
authors.initials: J
authors.lastname: Park
authors.forename: Kyung Bin
authors.initials: KB
authors.lastname: Song
authors.forename: Naif A
authors.initials: NA
authors.lastname: Al-Harbi
authors.forename: Deog-Hwan
authors.initials: DH
authors.lastname: Oh
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D002645:Chickens / Q000382:microbiology*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D004572:Electrolysis; D004573:Electrolytes / Q000737:chemistry*; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008089:Listeria monocytogenes / Q000254:growth & development / Q000302:isolation & purification; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D050296:Microbial Viability; D018482:Muscle, Skeletal / Q000737:chemistry / Q000382:microbiology; D011786:Quality Control; D012486:Salmonella typhimurium / Q000254:growth & development / Q000302:isolation & purification; D012677:Sensation; D012965:Sodium Chloride / Q000737:chemistry*; D013909:Thorax
chemical_list: D004573:Electrolytes; D012965:Sodium Chloride