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

AimsTo evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. Methods and ResultsInoculated samples was dipped for 1, 3 and 5min and immersed at 25, 40 and 60 degrees C in SAEW, strong acidic electrolysed water (StAEW) and SAWE+FA. Treated meat was air-packaged and stored at 4 or 10 degrees C. During storage, sampling was performed at 2-day intervals for microbiological and sensory changes. TVC was decontaminated at 40 degrees C for 3min by more than 370logCFUg(-1), and examined pathogens were reduced by more than 260logCFUg(-1) with SAEW+FA treatment. This treatment prolonged shelf life of beef meat up to 9 and 7days when stored at 4 and 10 degrees C, respectively. ConclusionThe combined treatment of SAEW+FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments. Significance and impact of the studyCombined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage.