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Inactivation of E. coli O157:H7 on Goat Meat Surface Using Ozonated Water Alone and in Combination with Electrolyzed Oxidizing Water

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2016 ASABE Annual International Meeting  162462209.(doi:10.13031/aim.20162462209)
Authors:   Hema L Degala, Jasmine R Scott, Priya Nakkiran, Ajit K Mahapatra, Govind Kannan
Keywords:   Electrolyzed oxidizing water, E. coli O157:H7, goat meat, inactivation, ozonated water

Abstract.

The demand for goat meat in the U.S. is rising due to its greater nutritional value and other health benefits. However, goat meat is susceptible to Salmonella enteritidis, Escherichia coli O157:H7, Listeria monocytogenes, and Shigella species, which are major causes of foodborne illness in other red meat. Ozonated water and electrolyzed oxidizing water are FDA- approved techniques for reduction of pathogens on food surfaces. This study evaluated the efficacy of 1) ozonated water alone and 2) ozonated water in combination with electrolyzed oxidizing water in inactivating Escherichia coli O157:H7 on goat meat. Electrolyzed oxidizing water and ozonated water were produced using low-cost household systems. Treatments were conducted for 2, 4, 6, 8, 10, and 12 min. Ozonated water treatment reduced the initial population of Escherichia coli O157:H7 by 0.19 log10 CFU mL-1 for 2 min and by 0.52 log10 CFU mL-1for 10 min on goat meat. The combination of 6 min ozonated water treatment followed by 6 min electrolyzed oxidizing water treatment reduced the initial population of Escherichia coli O157:H7 by 0.86 log10 CFU mL-1.

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