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7211115 
Journal Article 
Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork 
Mansur, AR; Tango, CN; Kim, GHee; Oh, DH; , 
2015 
Yes 
Food Control
ISSN: 0956-7135
EISSN: 1873-7129 
ELSEVIER SCI LTD 
OXFORD 
277-284 
WOS:000343612700040 
This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium in fresh pork as well as to study the shelf life and sensory quality (color, odor, and texture) of pork during storage at 4 and 10 degrees C. The inoculated pork samples (10 g) were dipped for 3 min in each treatment (tap water [TW], SAcEW, strong acidic electrolyzed water [StAEW], 0.5% FA, or SAcEW + 0.5% FA) with or without mild heat (40 degrees C). Decontamination of fresh pork with SAcEW +0.5% FA at 40 degrees C for 3 min showed greater bactericidal effect compared to other treatments, which significantly (P < 0.05) reduced E. coli O157:H7, L. monocytogenes, S. aureus, and S. Typhimurium by 2.59, 2.69, 2.38, and 2.99 log CFU/g, respectively. This combined treatment significantly (P <0.05) yielded in a longer lag time of naturally occurring bacteria (TBC) on pork stored at 4 degrees C. This combined treatment also prolonged the shelf life of pork up to 6 days and 4-5 days when stored at 4 degrees C and 10 degrees C, respectively, compared to those of the untreated pork. The results suggest that the combined treatment of SAcEW + 0.5% FA has potential as a novel method to enhance the microbial safety and quality of fresh pork. (C) 2014 Elsevier Ltd. All rights reserved.