<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The influence of acidic electrolysed water (AEW) treatment on inactivation of pure bacterial cultures inoculated onto the surface of agarised media and surface microbiota of pork meat were examined. Low-concentrated AEW (low concentration of sodium chloride and low current electrolysis) was generated by electrolysis (5 or 10 min) of 0.001% or 0.01% NaCl solution. The number of viable microorganisms was determined using a plate count method. The effect of AEW on bacterial cell morphology were investigated using scanning electron microscopy (SEM). After treatment with AEW, a significant, about 3.00 log reduction of <italic>Pseudomonas fluorescens, Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes,</italic> and <italic>Micrococcus luteus</italic> populations was observed. In the AEW treatment of pork, the highest reduction of total number of microorganisms (2.1 log reduction), yeast and moulds (2.5-2.6 log reduction), and psychrotrophs (more than 1 log reduction) was observed after spraying with 0.001% NaCl subjected to 10 min electrolysis. SEM revealed disruption and lysis of <italic>E. coli</italic> and <italic>S. aureus</italic> cells treated with AEW, suggesting a bactericidal effect. Higher available chlorine concentration (0.37-8.45 mg/L), redox potential (863.1-1049.8 mV), and lower pH (2.73-3.70) had an influence on the shape of bacteria and the number of breaks in the bacterial membrane.</p>
</abstract>

The influence of acidic electrolysed water (AEW) treatment on inactivation of pure bacterial cultures inoculated onto the surface of agarised media and surface microbiota of pork meat were examined. Low-concentrated AEW (low concentration of sodium chloride and low current electrolysis) was generated by electrolysis (5 or 10 min) of 0.001% or 0.01% NaCl solution. The number of viable microorganisms was determined using a plate count method. The effect of AEW on bacterial cell morphology were investigated using scanning electron microscopy (SEM). After treatment with AEW, a significant, about 3.00 log reduction of Pseudomonas fluorescens, Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, and Micrococcus luteus populations was observed. In the AEW treatment of pork, the highest reduction of total number of microorganisms (2.1 log reduction), yeast and moulds (2.5-2.6 log reduction), and psychrotrophs (more than 1 log reduction) was observed after spraying with 0.001% NaCl subjected to 10 min electrolysis. SEM revealed disruption and lysis of E. coli and S. aureus cells treated with AEW, suggesting a bactericidal effect. Higher available chlorine concentration (0.37-8.45 mg/L), redox potential (863.1-1049.8 mV), and lower pH (2.73-3.70) had an influence on the shape of bacteria and the number of breaks in the bacterial membrane.

Impact of low-concentrated acidic electrolysed water obtained by membrane electrolysis on the decontamination of meat microbiota

Department of Animal Products Technology and Quality Management, Faculty of Food Science

Wroclaw University of Environmental and Life Sciences

Department of Animal Hygiene and Ichthyology, Electron Microscope Laboratory, Faculty of Biology and Animal Science

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The influence of acidic electrolysed water (AEW) treatment on inactivation of pure bacterial cultures inoculated onto the surface of agarised media and surface...

Impact of low-concentrated acidic electrolysed water obtained by membrane electrolysis on the decontamination of meat microbiota

Publié en ligne: 30 sept. 2015

Pages: 369 - 376

Reçu: 02 mars 2015

Accepté: 07 sept. 2015

DOI: https://doi.org/10.1515/bvip-2015-0055

Mots clés
meat, bacterial cultures, acidic electrolysed water, antibacterial activity, decontamination

© 2015 National Veterinary Research Institute in Pulawy

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Impact of low-concentrated acidic electrolysed water obtained by membrane electrolysis on the decontamination of meat microbiota

Publié en ligne: 30 sept. 2015

Pages: 369 - 376

Reçu: 02 mars 2015

Accepté: 07 sept. 2015

DOI: https://doi.org/10.1515/bvip-2015-0055

Mots clésmeat, bacterial cultures, acidic electrolysed water, antibacterial activity, decontamination

© 2015 National Veterinary Research Institute in Pulawy

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
meat, bacterial cultures, acidic electrolysed water, antibacterial activity, decontamination