Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation.

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY Italian Journal of Food Safety Pub Date : 2023-08-01 eCollection Date: 2023-08-02 DOI:10.4081/ijfs.2023.11109
Federica Savini, Federica Giacometti, Sean Alberto Cuomo, Federico Tomasello, Yitagele Terefe Mekonnen, Fulvia Troja, Valentina Indio, Marco Tassinari, Alessandra De Cesare, Andrea Serraino
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Abstract

Dry aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any protective packaging. Animals and humans are usually the major sources of bacterial food contamination in the meat industry, but other routes might be involved. Therefore, procedures to reduce or eliminate pathogens from surfaces are crucial for an effective hazard analysis critical control point program in the food industry and other environments. This study aimed to assess the survival of Listeria monocytogenes, Escherichia coli, Salmonella spp., and Staphylococcus aureus on the inner surface of dry aging chambers. Moreover, we tested the efficacy of alkaline electrolyzed water (REW) for its application within a procedure aimed at reducing foodborne pathogens during meat storage. Environmental conditions inside the dry aging cabinet determine a reduction of circa 3 log CFU/cm2 of the considered microorganisms on the inner surface in 24 hours. Additionally, the nebulization of REW with the smoking system increased the count reduction in 24 hours due to environmental conditions for L. monocytogenes (~1 log CFU/cm2) and for S. aureus (~2 log CFU/cm2). In this context, the use of REW can be justified for routine cleaning procedures of the surfaces, with the added value of being safe to handle, not containing environmental pollutants, and making it unnecessary to rinse surfaces due to its instability.

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使用和不使用碱性电解水熏蒸降低肉类成熟室中的微生物负荷。
干陈是一个过程,在这个过程中,肉被储存在低温和低相对湿度的成熟室中,从而改善嫩度和风味发展。通过将切口悬挂或放置在成熟室的支架上,使其暴露在大气中,而无需任何保护性包装。动物和人类通常是肉类行业中细菌性食品污染的主要来源,但也可能涉及其他途径。因此,减少或消除表面病原体的程序对于食品工业和其他环境中有效的危害分析关键控制点计划至关重要。本研究旨在评估单核细胞增多性李斯特菌、大肠杆菌、沙门氏菌和金黄色葡萄球菌在干燥老化室内表面的存活率。此外,我们测试了碱性电解水(REW)在旨在减少肉类储存过程中食源性病原体的程序中的应用效果。干老化柜内的环境条件决定了内表面上所考虑的微生物在24小时内减少约3 log CFU/cm2。此外,由于单核细胞增多性李斯特菌(~1 log CFU/cm2)和金黄色葡萄球菌(~2 log CFU/cm2)的环境条件,用吸烟系统雾化REW增加了24小时内的计数减少。在这种情况下,REW的使用可以用于表面的常规清洁程序,其附加值是操作安全,不含环境污染物,并且由于其不稳定性而不必冲洗表面。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Italian Journal of Food Safety
Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.50
自引率
0.00%
发文量
37
审稿时长
10 weeks
期刊介绍: The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.
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