INFLUENCE OF EXPOSURE TIME TO NEUTRAL ELECTROLYZED WATER ON THE REDUCTION OF CONTAMINATION TO SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI ON SKIN AND FRESH POULTRY FILLETS

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FAZLARA A.; POURMAHDI M.; MALEKZADEH J.

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Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2016 | Volume:3 | Issue:1 Page(s): 11-24

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Title

INFLUENCE OF EXPOSURE TIME TO NEUTRAL ELECTROLYZED WATER ON THE REDUCTION OF CONTAMINATION TO SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI ON SKIN AND FRESH POULTRY FILLETS

Author(s)

FAZLARA A. | POURMAHDI M. | MALEKZADEH J. | Issue Writer Certificate

Keywords

NEUTRAL ELECTROLYZED WATERQ1

ESCHERICHIA COLIQ1

SALMONELLA TYPHIMURIUMQ2

Abstract

From desirable characteristics of electrolyzed water could be noted to inexpensive, safe, and no adverse impact on the environment. The aim of this study was to evaluate the influence of exposure time to NEUTRAL ELECTROLYZED WATER on the reduction of contamination to SALMONELLA TYPHIMURIUM and E. coli on skin and fresh poultry fillets. The neutralized electrolyzed water with 100 ppm free available chlorine was used for the exposure times of 1, 5, 10, 15 and 30 minutes on the inoculated skin (6 log/cm2) and chicken fillets (6 log/g) with mentioned bacteria. The results showed that the reduction of studied bacteria in skin and poultry fillets exposed to NEUTRAL ELECTROLYZED WATER were statistically significant in comparing to distilled water (P<0.01). According to the results, the treated fillets with NEUTRAL ELECTROLYZED WATER for 15 minutes lead to the complete disappearance of E. coli in such a way that the bacterium was not detectable in surface plating. The most reduction of E. coli in treated skin with NEUTRAL ELECTROLYZED WATER was 2.63 log/cm2 after 30 minutes. Also the most reduction of SALMONELLA TYPHIMURIUM in treated fillets and skin with NEUTRAL ELECTROLYZED WATER after 30 minutes were 2.51 log/g and 2.54 log/cm2 respectively. In brief, the obtained results show that the usage of NEUTRAL ELECTROLYZED WATER for washing of slaughtered poultry carcasses in the lines and chillers of slaughterhouses could be in consideration as a suitable method of disinfection.

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APA: Copy

FAZLARA, A., POURMAHDI, M., & MALEKZADEH, J.. (2016). INFLUENCE OF EXPOSURE TIME TO NEUTRAL ELECTROLYZED WATER ON THE REDUCTION OF CONTAMINATION TO SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI ON SKIN AND FRESH POULTRY FILLETS. JOURNAL OF FOOD MICROBIOLOGY, 3(1), 11-24. SID. https://sid.ir/paper/250793/en

Vancouver: Copy

FAZLARA A., POURMAHDI M., MALEKZADEH J.. INFLUENCE OF EXPOSURE TIME TO NEUTRAL ELECTROLYZED WATER ON THE REDUCTION OF CONTAMINATION TO SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI ON SKIN AND FRESH POULTRY FILLETS. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2016;3(1):11-24. Available from: https://sid.ir/paper/250793/en

IEEE: Copy

A. FAZLARA, M. POURMAHDI, and J. MALEKZADEH, “INFLUENCE OF EXPOSURE TIME TO NEUTRAL ELECTROLYZED WATER ON THE REDUCTION OF CONTAMINATION TO SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI ON SKIN AND FRESH POULTRY FILLETS,” JOURNAL OF FOOD MICROBIOLOGY, vol. 3, no. 1, pp. 11–24, 2016, [Online]. Available: https://sid.ir/paper/250793/en

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