Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Daiane Elisa Wilsmann, Thales Quedi Furian, Daiane Carvalho, Aline Brackmann, Karen Apellanis Borges, Abrahão Carvalho Martins, Daniela Tonini da Rocha, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento
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引用次数: 0

Abstract

Salmonella spp. are one of the most common causes of foodborne disease outbreaks worldwide. Disinfectants are widely used in the food industry to reduce pathogen contamination, but the increase in antimicrobial resistance has reinforced the global need for effective and environmentally friendly alternatives. In addition, Salmonella Heidelberg, an emergent serotype, has been described as highly persistent in facilities of poultry production chain. In this context, the present study aimed to evaluate the action of electrochemically activated water (ECAW), a biocide produced from water, salt, and electricity, against aerobic bacteria, including S. Heidelberg, experimentally inoculated in chicken breasts. Chicken breasts fragments (2 g) were inoculated by immersion in the bacterial inoculum solution and then were left in a petri dish for 10 min to allow microbial attachment. Fragments were treated by immersion in ECAW (treated group) or 0.1% sterile peptone water solution (control group) at 25 °C for 10 min. After, chicken breasts slices were transferred to sterile tubes and were incubated at 7 °C and at three contact times of 5, 30, and 60 min to simulate chiller environment. The average reduction was 1.07 log10 CFU/g after treatment, and the bacterial counts decreased significantly (p < 0.05) with increasing contact time. These results demonstrate the potential use of this technology in chicken slaughter plants.

电化学活化水可减少鸡胸肉中海德堡沙门氏菌的污染。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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