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50 mg/L) with 100 rpm agitation for 30 min has achieved reduction by 3 log CFU/g. Since pathogens were attached to a water-skin interfaces and further entrapped in folds, crevices and follicles, no viable cell of C. jejuni was recov- ered in EO water after treatment. Kim, Hung, and Russell (2005) recommended to spray-wash chicken with ER water before defeathering and evisceration to reduce the potential cross-contamination. However, combining immersion with spray-washing did not significantly improve the bacterici- dal effect of EO water as compared to the immersion-only treatment. Fabrizio et al. (2002) reported that spray-wash- ing with EO water, ozone, 2% acetic acid (AA) or 10% tri- sodium phosphate (TSP) did not show any significant microbicidal effectiveness. However, spray-washing with ER water followed by immersion in EO water had a better effectiveness than spraying with AA and TSP followed by immersion in chlorine solution at the end of a 7-day refrig- erated storage. Fabrizio and Cutter (2004) had recently examined the spray-washing with EO water for 15 s to disinfect pork bel- lies inoculated with feces containing L. monocytogenes, S. Typhimurium and Campylobacter coli. This study dem- onstrated that a 15-s spraying with EO water (pH of 2.4, ORP of 1160 mV and free chlorine of 50 mg/L) had the ability to reduce the populations of L. monocytogenes, S. Typhimurium and C. coli (1.23, 1.67 and 1.81, respec- tively) on the pork surfaces and inferred that longer contact times might strengthen the disinfection effectiveness. For sterilizing hides of cattle before slaughtering, Bosilevac, Shackelford, Brichta, and Koohmaraie (2005) reported that sequentially applied ER water and EO water contain- ing 70 mg/L free chlorine at 60 °C for a 10-s spraying could reduce aerobic bacteria counts by 3.5 log CFU/100 cm2 and reduced Enterobacteriaceae counts by 4.3 log CFU/ 100 cm2. Recently, Fabrizio and Cutter (2005) dipped or sprayed frankfurters and ham inoculated with L. monocyt- ogenes with EO water (pH of 2.3, ORP of 1150 mV and free chlorine of 45 mg/L) and/or ER water for 30 min. No significant difference (p < 0.05) between treatments on Hunter L*, a*, b* values for frankfurters and ham at the end of 7 days storage at 4 °C was found. The results indi- cated that EO water has no detrimental ‘‘bleaching’’ effects on the surface of tested read-to-eat meats. 8.5. Use of EO water for seafood Using EO water for inactivating bacteria in raw seafood have been reported (Table 5). Ozer and Demirci (2006) found that treating raw salmon with EO water (pH of 2.6, ORP of 1150 mV and free chlorine of 90 mg/L) at 35°C for 64min resulted in a 1.07logCFU/g (91.1%) and 1.12 log CFU/g (92.3%) reduction in E. coli O157:H7 and L. monocytogenes, respectively. Recently, Liu and Su (2006) stated that gloves used in handling food for protec- tion of the worker and seller could become a carrier of pathogens through the contact of raw materials or contam- inated surfaces. However, applications of EO water follow- Table 5 (continued) Materials water property (mV) Ref. Natural rubber latex glove containing seafood residue 5minEO 5minEO 5minEO 5minEO 5minEO 5minEO Listeria monocytogenes Listeria monocytogenes Listeria monocytogenes Listeria monocytogenes Listeria monocytogenes Listeria monocytogenes +++ 2.6 ++ 2.6 ++ 2.6 +++ 2.6 +++ 2.6 ++++ 2.6 1125 1125 1125 1125 1125 1125 Free chlorine (mg/L) Temperature (°C) 40 23 Liu and Su (2006b) Liu and Su (2006b) Liu and Su (2006b) Liu and Su (2006b) Liu and Su (2006b) Liu and Su (2006b) Natural latex glove containing seafood residue Nitrile containing seafood residue Latex (disposable) containing seafood residue Nitrile (disposable) containing seafood residue Above 5 clean food processing gloves 40 23 40 23 40 23 40 23 40 23 Immersion condition Indicator Effectiveness EO pH ORP ++++, bacterial reduction being more than 4 log CFU/ per unit; +++, bacterial reduction being between 2 and 4 +, bacterial reduction being less than 1 log CFU/ per unit. CFU/ per unit; ++, bacterial reduction being between 1 and 2 CFU/ per unit;PDF Image | electrolyzed water in the food industry ROC
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