title: Evaluation of Electrolytically-Generated Hypochlorous Acid ('Electrolyzed Water') for Sanitation of Meat and Meat-Contact Surfaces.
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 ofListeria monocytogenes, E. coliO157:H7, andSalmonellasp. 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 genericE. coli-inoculated beef carcasses orL. monocytogenes-inoculated frankfurters were showered with EW. Spray application of EW (25 and 250-ppm FAC) ontoL. 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 withL. monocytogenes-inoculated protein-EW solutions demonstrated that protein content as low as 0.1% is capable of eliminating FAC, reducing antimicrobial activity againstL. 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.
authors.affiliation: Department of Animal Science, Monroe Street, Oklahoma State University, Stillwater, OK 74078, USA. s_veasey@outlook.com.|Robert M. Kerr Food & Agricultural Products Centre, 109 FAPC Building, Monroe Street, Oklahoma State University, Stillwater, OK 74078-6055, USA. s_veasey@outlook.com.
authors.forename: Shawnna
authors.initials: S
authors.lastname: Veasey
authors.affiliation: Department of Animal Science, Monroe Street, Oklahoma State University, Stillwater, OK 74078, USA. peter.muriana@okstate.edu.|Robert M. Kerr Food & Agricultural Products Centre, 109 FAPC Building, Monroe Street, Oklahoma State University, Stillwater, OK 74078-6055, USA. peter.muriana@okstate.edu.
authors.forename: Peter M
authors.initials: PM
authors.lastname: Muriana
keywords: Listeria; biofilm; electrolyzed water; hypochlorous acid; sanitation