18/01/2017

Giacomo Marchetti - Federica Giacometti* - Roberto Rosmini - Andrea Serraino
Università di Bologna - Dipartimento di Scienze Mediche Veterinarie - Via Tolara di Sopra 50 -
40064 Ozzano Emilia - Bologna - Italia

Paolo Daminelli - Marina Nadia Losio - Elena Dalzini - Paola Monastero
Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna - Dipartimento di Microbiologia -
Via Bianchi 7/9 - 25124 Brescia - Italia

INDUSTRIE ALIMENTARI anno 52 - n. 538 - settembre 2013

The aim of this study was to evaluate the efficacy of acid electrolysed oxidizing water (EOW) in reducing contamination by spoilage bacteria in bovine meat in order to determine if the treatment can limit microbial growth and extend the shelf life of fresh meat.

Five batches of bovine meat were collected. Samples were treated with EOW, vacuum-packed and analysed to determine the mesophilic microbial load, count of Enterobacteriaceae, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp. during 20 days of storage at different temperatures (4°, 8°, 12°C).

Comparison between data obtained from the analysis of untreated and treated samples showed no significant difference in the samples analysed immediately after treatment and during storage. Treatment by immersion of bovine meat cuts for 45 seconds in EOW has shown
to be ineffective in reducing contamination by the bacteria more frequently involved in meat spoilage.