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The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver
The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798,...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867763/ https://www.ncbi.nlm.nih.gov/pubmed/27247773 http://dx.doi.org/10.1002/fsn3.305 |
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author | Shimamura, Yuko Shinke, Momoka Hiraishi, Miki Tsuchiya, Yusuke Masuda, Shuichi |
author_facet | Shimamura, Yuko Shinke, Momoka Hiraishi, Miki Tsuchiya, Yusuke Masuda, Shuichi |
author_sort | Shimamura, Yuko |
collection | PubMed |
description | The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798, Staphylococcus aureus FDA209P, and S. aureus C‐29 [staphylococcal enterotoxin A (SEA) productive strain] and subjected to a dipping combination treatment (4°C and 25°C for 3 min) with AlEW and StAEW. Combination treatment with AlEW and StAEW significantly reduced the bacteria, and reduction of more than 1 log colony‐forming units (CFU)/g was achieved. Furthermore, this combination treatment significantly decreased the SEA gene expression level in samples. Some quality variables of the meat samples such as pH, lipid oxidation, color, amino‐acid content, texture, and sensory characteristics showed no significant differences between the combination treatment with AlEW and StAEW and the untreated control. |
format | Online Article Text |
id | pubmed-4867763 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-48677632016-05-31 The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver Shimamura, Yuko Shinke, Momoka Hiraishi, Miki Tsuchiya, Yusuke Masuda, Shuichi Food Sci Nutr Original Research The sterilization effect of a combination treatment with alkaline electrolyzed water (AlEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breasts and beef liver was evaluated. Samples (1, 5, and 10 g) were inoculated with Salmonella Enteritidis NBRC3313, Escherichia coli ATCC 10798, Staphylococcus aureus FDA209P, and S. aureus C‐29 [staphylococcal enterotoxin A (SEA) productive strain] and subjected to a dipping combination treatment (4°C and 25°C for 3 min) with AlEW and StAEW. Combination treatment with AlEW and StAEW significantly reduced the bacteria, and reduction of more than 1 log colony‐forming units (CFU)/g was achieved. Furthermore, this combination treatment significantly decreased the SEA gene expression level in samples. Some quality variables of the meat samples such as pH, lipid oxidation, color, amino‐acid content, texture, and sensory characteristics showed no significant differences between the combination treatment with AlEW and StAEW and the untreated control. John Wiley and Sons Inc. 2015-11-01 /pmc/articles/PMC4867763/ /pubmed/27247773 http://dx.doi.org/10.1002/fsn3.305 Text en © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Shimamura, Yuko Shinke, Momoka Hiraishi, Miki Tsuchiya, Yusuke Masuda, Shuichi The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver |
title | The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver |
title_full | The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver |
title_fullStr | The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver |
title_full_unstemmed | The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver |
title_short | The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver |
title_sort | application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4867763/ https://www.ncbi.nlm.nih.gov/pubmed/27247773 http://dx.doi.org/10.1002/fsn3.305 |
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