title: 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.
abstract: OBJECTIVE
  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.
  
  
  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.
  
  
  CONCLUSIONS
  The combined treatment of SAEW + FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Food Science and Biotechnology, School of Bioconvergence Science and Technology, Kangwon National Universty, Chuncheon, Gangwon-do, Korea.
authors.forename: C-N
authors.initials: CN
authors.lastname: Tango
authors.forename: A-R
authors.initials: AR
authors.lastname: Mansur
authors.forename: G-H
authors.initials: GH
authors.lastname: Kim
authors.forename: D-H
authors.initials: DH
authors.lastname: Oh
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002417:Cattle; D015169:Colony Count, Microbial; D004357:Drug Synergism; D004572:Electrolysis; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development; D005516:Food Microbiology; D005650:Fumarates / Q000494:pharmacology*; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development; D008460:Meat / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000187:drug effects / Q000254:growth & development; D013211:Staphylococcus aureus / Q000187:drug effects / Q000254:growth & development; D014867:Water / Q000494:pharmacology*
chemical_list: D000900:Anti-Bacterial Agents; D005650:Fumarates; D014867:Water; C032005:fumaric acid
keywords: food-borne pathogens; fumaric acid; inactivation; shelf life; slightly acidic electrolysed water