Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

The objectives of this study were to evaluate the effectiveness of low concentration electrolyzed water (LcEW) and other carcass decontaminants against Escherichia coli O157:H7 and Listeria monocytogenes in fresh pork and to conduct the shelf life/sensory study of pork. Pork samples were inoculated with approximately 5 log cfu/g of afore mentioned pathogens and dip treated with distilled water (DW), aqueous ozone (AO), 3% lactic acid (LA), 3% calcium lactate (CaL), sodium hypochlorite solution (NaOCl), LcEW, strong acidic electrolyzed water (SAEW), and LcEW + CaL for 5 min at room temperature (23 ± 2 °C). The greatest reduction (3.0-3.2 log cfu/g) was achieved with LcEW + CaL against pathogens and significantly differed (p < 0.05) from other treatments. This combination also extended shelf life of pork up to 6 days at 4 °C storage.

► Low concentration electrolyzed water as a novel sanitizer. ► Microbial safety, shelf life and sensory quality of fresh pork. ► Synergistic effect of low concentration electrolyzed water and calcium lactate. ► Combination treatment extends the shelf-life of pork meat at refrigeration storage.