https://doi.org/10.4081/ijfs.0.1017

BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY

AIVI - September 2008 - Issue 1
Submitted: 7 February 2013
Accepted: 7 February 2013
Published: 21 September 2008
Electrolyzed oxidizing water, meat, poultry, pathogens, food
Abstract Views: 834
PDF: 1049
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Authors

A. Serraino
lucia.zoppi@pagepress.org
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale, Università di Bologna, Italy.
F Giacometti
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale, Università di Bologna, Italy.
B. Lugoboni
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale, Università di Bologna, Italy.
R Matera
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale, Università di Bologna, Italy.
T Gazzotti
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale, Università di Bologna, Italy.
R Riu
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale, Università di Bologna, Italy.
A. Coccollone
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale, Università di Bologna, Italy.
R Rosmini
Dipartimento di Sanità Pubblica Veterinaria e Patologia Animale, Università di Bologna, Italy.
Electrolyzed oxidizing water (EOW) has potential application as a residue free sanitizing agent for food of animal origin. Meat and poultry were contaminated with microorganism, pathogens or not, and different types of electrolyzed oxidizing water treatement were investigated to evaluate the activity of each of these method. In detail, this study is aiming at evaluating the effectiveness of EOW in reducing microbial count, including total bacterial count, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli on meat and poultry. EOW has a very strong disinfectant activity which, along with its easy and safe use, makes a good alternative to many other more widely used disinfectants.

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How to Cite

1.
Serraino A, Giacometti F, Lugoboni B, Matera R, Gazzotti T, Riu R, Coccollone A, Rosmini R. BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY. Ital J Food Safety [Internet]. 2008 Sep. 21 [cited 2024 Nov. 26];1(1):25-30. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.1.25

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