BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY
| Autor: | Raffaela Riu, Teresa Gazzotti, Andrea Serraino, Federica Giacometti, Annamaria Coccollone, Riccardo Matera, Barbara Lugoboni, Roberto Rosmini |
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| Přispěvatelé: | Serraino A., Giacometti F., Lugoboni B., Matera R., Gazzotti T., Riu R., Coccollone A., Rosmini R. |
| Rok vydání: | 2008 |
| Předmět: |
Salmonella
lcsh:TP368-456 Microorganism Disinfectant Biology Contamination medicine.disease_cause Microbiology lcsh:Food processing and manufacture Electrolyzed oxidizing water meat poultry pathogens food Listeria monocytogenes Staphylococcus aureus Oxidizing agent medicine Food science Escherichia coli Food Science |
| Zdroj: | Italian Journal of Food Safety, Vol 1, Iss 1, Pp 25-30 (2008) Italian Journal of Food Safety, Vol 1, Iss 1, Pp 25-30 (2013) |
| ISSN: | 2239-7132 |
| DOI: | 10.4081/ijfs.2008.1.25 |
| Popis: | Electrolyzed oxidizing water (EOW) has potential application as a residue free sanitizing agent for food of animal origin. Meat and poultry were contaminated with microorganism, pathogens or not, and different types of electrolyzed oxidizing water treatement were investigated to evaluate the activity of each of these method. In detail, this study is aiming at evaluating the effectiveness of EOW in reducing microbial count, including total bacterial count, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli on meat and poultry. EOW has a very strong disinfectant activity which, along with its easy and safe use, makes a good alternative to many other more widely used disinfectants. |
| Databáze: | OpenAIRE |
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