Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

Journal of Applied Microbiology

Volumn 117, Issue 6, 2014, Pages 1709-1720

  Tango, C N ^a   Mansur, A R ^a   Kim, G H ^a   Oh, D H ^a  

^a Kangwon National University   (South Korea)

Author keywords

Food borne pathogens; Fumaric acid; Inactivation; Shelf life; Slightly acidic electrolysed water

Indexed keywords

ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD STORAGE; PATHOGENS; SALMONELLA;

COMBINED TREATMENT; FOOD-BORNE PATHOGENS; FUMARIC ACIDS; INACTIVATION; LISTERIA MONOCYTOGENES; SHELF LIFE; SLIGHTLY ACIDIC ELECTROLYSED WATER; STAPHYLOCOCCUS AUREUS; SYNERGETIC EFFECT; TOTAL VIABLE COUNTS;

BEEF;

FUMARIC ACID; SLIGHT ACIDIC ELECTROLYSED WATER; UNCLASSIFIED DRUG; WATER; ANTIINFECTIVE AGENT; FUMARIC ACID DERIVATIVE;

ELECTROKINESIS; FOOD QUALITY; GROWTH RATE; MEAT; MICROBIAL ACTIVITY; PATHOGEN; SYNERGISM;

ARTICLE; BACTERICIDAL ACTIVITY; BEEF; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; LISTERIA MONOCYTOGENES; NONHUMAN; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SHELF LIFE; STAPHYLOCOCCUS AUREUS; WASTE MANAGEMENT; ANIMAL; BACTERIAL COUNT; BOVINE; DRUG EFFECTS; DRUG POTENTIATION; ELECTROLYSIS; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; MEAT; MICROBIOLOGY; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

ANIMALS; ANTI-BACTERIAL AGENTS; CATTLE; COLONY COUNT, MICROBIAL; DRUG SYNERGISM; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FUMARATES; LISTERIA MONOCYTOGENES; MEAT; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; WATER;

EID: 84920885347     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.12658     Document Type: Article

References (41)

1. Abadias, M., Usall, J., Oliveira, M., Alegre, I. and Viñas, I. (2008) Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally processed vegetables. Intern J Food Microbiol 123, 151-158.
2. Abbassi-Ghozzi, I., Jaouani, A., Hammami, S., Martinez-Urtaza, J., Boudabous, A. and Gtari, M. (2012) Molecular analysis and antimicrobial resistance of Salmonella isolates recovered from raw meat marketed in the area of "Grand Tunis", Tunisia. Pathol Biol (Paris) 60, 49-54.
3. Alakomi, H.L., Skytta, E., Saarela, M., Mattil-Sandholm, T., Latva-Kala, K. and Helander, I.M. (2000) Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane. Appl Environ Microbiol 66, 2001-2005.
4. Bell, M.F., Marshall, R.T. and Anderson, M.E. (1986) Microbiological and sensory tests of beef treated with acetic and formic acids. J Food Prot 49, 207-210.
5. Bodur, T. and Cagri-Mehmetoglu, A. (2012) Removal of Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 biofilms on stainless steel using scallop shell powder. Food Control 25, 1-9.
6. Bruckner, S., Albrecht, A., Petersen, B. and Kreyenschmidt, J. (2012) Influence of cold chain interruptions on the shelf life of fresh pork and poultry. Int J Food Sci Technol 47, 1639-1646.
7. Cao, W., Zhu, Z.W., Shi, Z.X., Wang, C.Y. and Li, B.M. (2009) Efficiency of slightly acidic electrolyzed water for inactivation of S. enteritidis and its contaminated shell eggs. Intern J Food Microbiol 130, 88-93.
8. Carpenter, C.E., Smith, J.V. and Broadbent, J.R. (2011) Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition. Meat Sci 88, 256-260.
9. Comes, J.E. and Beelman, R.B. (2002) Addition of fumaric acid and sodium benzoate as an alternative method to achieve a 5-log reduction of Escherichia coli O157:H7 populations in apple cider. J Food Prot 3, 476-483.
10. Dincer, A.H. and Baysal, T. (2004) Decontamination techniques of pathogen bacteria in meat and poultry. Crit Rev Microbiol 30, 197-204.
11. Gill, C.O. (1983) Meat spoilage and evaluation of the potential storage life of fresh meat. J Food Prot 46, 444-452.
12. Guentzel, J.L., Lam, K.L., Callan, M.A., Emmons, S.A. and Dunham, V.L. (2008) Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiol 25, 36-41.
13. Hirshfield, I.N., Terzulli, S. and O'Byrne, C. (2003) Weak organic acids: a panoply of effects on bacteria. Sci Prog 86, 245-269.
14. Huang, N.Y., Ho, C.P. and McMillin, K.W. (2005) Retailshelf-life of pork dipped in organic acid before modified atmosphere or vacuum packaging. J Food Sci 70, 382-387.
15. Insausti, K., Beriain, M.J., Purroy, A., Alberti, P., Gorraiz, C. and Alzueta, M.J. (2001) Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci 57, 273-281.
16. Issa-Zacharia, A.I., Kamitani, Y., Miwa, N., Muhimbula, H. and Iwasaki, K. (2011) Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts. Food Control 22, 601-607.
17. Jacxsens, L., Devlieghere, F., Ragaert, P., Vanneste, E. and Debevere, J. (2003) Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. Int J Food Microbiol 83, 263-280.
18. Jofré, A., Garriga, M. and Aymerich, T. (2008) Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration. Meat Sci 78, 53-59.
19. Kim, C., Hung, Y.C. and Brackett, R.E. (2000a) Roles of oxidation-reduction potential in electrolyzed oxidizing water and chemically modified water for the inactivation of food-related pathogens. J Food Prot 63, 19-24.
20. Kim, C., Hung, Y.C. and Brackett, R.E. (2000b) Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. Int J Food Microbiol 61, 199-207.
21. Kondo, N., Murata, M. and Isshiki, K. (2006) Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce. J Food Prot 69, 323-329.
22. Koohmaraie, M., Arthur, T.M., Bosilevac, J.M., Guerini, M., Shackelford, S.D. and Wheeler, T.L. (2005) Post-harvest interventions to reduce/eliminate pathogens in beef. Meat Sci 71, 79-91.
23. Kreyenschmidt, J., Hübner, A., Beierle, E., Chonsch, L., Scherer, A. and Petersen, B. (2010) Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain. J Appl Microbiol 108, 510-520.
24. Leistner, L. (2000) Basic aspects of food preservation by hurdle technology. Int J Food Microbiol 55, 181-186.
25. Lingham, T., Samuel Besong, S., Ozbay, G. and Lee, J.L. (2012) Antimicrobial activity of vinegar on bacterial species isolated from retail and local channel catfish (Ictalurus punctatus). J Food Process Technol 11, 2-5.
26. Osaili, T.M., Al-Nabulsi, A., Shaker, R.R., Olaimat, A.N., Jaradat, Z.W. and Holley, A.N. (2013) Thermal inactivation of Salmonella Typhimurium in chicken shawirma. Int J Food Microbiol 166, 15-20.
27. Pathania, A., McKee, S.R., Bilgili, S.F. and Singh, M. (2010) Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp. Int J Food Microbiol 139, 214-217.
28. Patterson, M.F. and Kilpatrick, D.J. (1998) The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J Food Prot 4, 432-436.
29. Pérez-Rodríguez, F., Castro, R., Posada-Izquierdo, G.D., Valero, A., Carrasco, E., García-Gimeno, R.M. and Zurera, G. (2010) Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. Meat Sci 86, 479-485.
30. Pipek, P., Houska, M., Jelenikova, J., Kyhos, K., Hoke, K. and Sikulova, M. (2005) Microbial decontamination of beef carcasses by combination of steaming and lactic acid spray. J Food Eng 67, 309-315.
31. Podolak, R.K., Zayas, J.F., Kastner, C.L. and Fung, D.Y.C. (1996) Reduction of listeria monocytogenes, Escherichia coli O157:h7 and Salmonella Typhimurium during storage on beef sanitized with fumaric, acetic, and lactic acids. J Food Saf 15, 283-290.
32. Pohlman, F.W., Stivarius, M.R., McElyea, K.S., Johnson, Z.B. and Johnson, M.G. (2002) The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef. Meat Sci 61, 307-313.
33. Prendergast, D.M., Crowley, K.M., McDowell, D.A. and Sheridan, J.J. (2009) Survival of Escherichia coli O157:H7 and non-pathogenic E. coli on irradiated and non-irradiated beef surfaces. Meat Sci 83, 468-473.
34. Rahman, S.M.E., Ding, T. and Oh, D.H. (2010) Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions. Int J Food Microbiol 139, 147-153.
35. Ray, B. and Sandine, W.E. (1992) Acetic, propionic, and lactic acids of starter culture bacteria as biopreservatives. In Food Preservatives of Microbial Origin ed. Ray, B. and Daeschel, M. pp. 103-136. Boca Raton, FL: CRC Press.
36. Rogers, H.B., Brooks, J.C., Martin, J.N., Tittor, A., Miller, M.F. and Brashears, M.M. (2014) The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef. Meat Sci 97, 1-10.
37. Salmond, C.V., Kroll, R.G. and Booth, I.R. (1984) The effect of food preservatives on pH homeostasis in Escherichia coli. J Gen Microbiol 130, 2843-2850.
38. Spellman, F.R. (2009) Water and wastewater conveyance. In Handbook of Water and Wastewater Treatment Plant Operations ed. Spellman, F.R. pp. 445-538. Boca Raton, FL: CRC Press LLC.
39. Venkitanarayanan, K.S., Ezeike, O.I., Hung, Y. and Doyle, M.P. (1999) Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes. Appl Environ Microbiol 65, 4276-4279.
40. Warnecke, T. and Gill, R.T. (2005) Organic acid toxicity, tolerance, and production in Escherichia coli biorefining applications. Microb Cell Fact 4, 1-8.
41. Zwietering, M.H., Jongenburger, I., Rombouts, F.M. and van't Riet, K. (1990) Modeling of the bacterial growth curve. Appl Environ Microbiol 56, 1875-1881.