Fabrizio K A, Cutter C N
Department of Food Science, 111 Borland Laboratory, The Pennsylvania State University, University Park, PA 16802, USA.
Meat Sci. 2005 Oct;71(2):327-33. doi: 10.1016/j.meatsci.2005.04.012. Epub 2005 Jun 6.
Experiments were conducted to determine the effectiveness of acidic (EOA) or basic electrolyzed oxidizing (EOB) water, alone or in combination, on ready-to-eat (RTE) meats to reduce Listeria monocytogenes (LM). Frankfurters or ham surfaces were experimentally inoculated with LM and subjected to dipping or spraying treatments (25 or 4°C for up to 30 min) with EOA, EOB, and other food grade compounds. LM was reduced the greatest when frankfurters were treated with EOA and dipped at 25°C for 15 min. A combination spray application of EOB/EOA also resulted in a slight reduction of LM on frankfurters and ham. However, reductions greater than 1log CFU/g were not observed for the duration of the study. Even with a prolonged contact time, treatments with EOA or EOB were not enough to meet regulatory requirements for control of LM on RTE meats. As such, additional studies to identify food grade antimicrobials to control the pathogen on RTE meats are warranted.
开展了实验以确定酸性电解氧化水（EOA）或碱性电解氧化水（EOB）单独或联合使用对即食（RTE）肉类中减少单核细胞增生李斯特菌（LM）的效果。将法兰克福香肠或火腿表面实验性接种LM，并用EOA、EOB和其他食品级化合物进行浸渍或喷雾处理（25或4°C下长达30分钟）。当用EOA处理法兰克福香肠并在25°C下浸渍15分钟时，LM减少最多。EOB/EOA的联合喷雾应用也使法兰克福香肠和火腿上的LM略有减少。然而，在研究期间未观察到减少量大于1log CFU/g。即使延长接触时间，用EOA或EOB处理也不足以满足即食肉类中控制LM的监管要求。因此，有必要开展更多研究以确定用于控制即食肉类中该病原体的食品级抗菌剂。
