Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat
This study was conducted to evaluate the antimicrobial efficacy of near-neutral electrolyzed water (NEW) and peroxyacetic acid (PAA) alone and in combination for reducing the foodborne pathogens Salmonella Typhimurium, Escherichia coli, and Listeria monocytogenes in pure culture and fresh chicken meat. The NEW treatments resulted in 100% inactivation of these organisms in pure culture at concentrations of 50, 100, and 200 μg/mL and 2 min of contact time at room temperature. The PAA treatments at concentrations of 100 and 200 μg/mL resulted in 100% inactivation of the tested pathogens. The combination of NEW and PAA had a greater bactericidal effect than did each individual treatment. The inoculated chicken meat samples were dipped for 10 min in each treatment solutions (100 and 200 μg/mL NEW, 200 and 400 μg/mL PAA, 100 μg/mL NEW + 200 μg/mL PAA) at room temperature. Samples dipped in water were used as a control. The greatest reduction was achieved with the combined treatment, which significantly (P < 0.05) reduced total cells and healthy cells of Salmonella Typhimurium, E. coli, and L. monocytogenes by 2.79 and 3.01, 2.63 and 2.75, and 1.47 and 1.99 log CFU/g, respectively. The findings of this study indicate that a combined treatment with NEW and PAA has potential as a novel antimicrobial agent to improve the microbial safety of fresh chicken meat.
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