Effect of combined electrolyzed reduced water and slightly acidic electrolyzed water spraying on the control of Salmonella, eggshell quality, and shelf life of eggs during storage.

Slightly acidic electrolyzed water (SAEW) is a safe and effective disinfectant, but its sterilizing efficiency is compromised by organic matter on the egg surface. Electrolyzed reduced water (ERW) is a harmless cleaner with a decontamination effect on a variety of surfaces and can be used to remove organic matter. This study assesses the effectiveness of a combination of ERW and SAEW in eliminating Salmonella and manure mixture from egg surfaces, as well as its impact on egg quality during storage. The results show that ERW (74.14%) was more effective than deionized water (DW, 64.69%) and SAEW (70.20%) (P < 0.05) in removing manure from egg surfaces. The damage to the cuticle of eggshell treated with ERW for 28 s was similar to that of DW (P > 0.05) and less than that of SAEW (P < 0.05). Spraying ERW for 10 s followed by SAEW for 18 s (ERW + SAEW) completely removed Salmonella from the egg surface, with no bacteria detected in the residual wash solution. Additionally, ERW + SAEW demonstrated superior preservation of egg quality during storage at 25℃ than the control and ERW single treatment (P < 0.05). Moreover, ERW + SAEW resulted in less weight loss compared to SAEW single treatment (P < 0.05). In conclusion, the sequential use of ERW and SAEW appears to be a promising approach for sterilizing eggs. It not only removes organic matter and Salmonella from the egg surface but also improves the preservation quality of the egg at 25 ℃.

A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage.

Slightly acidic electrolyzed water (SAEW) is often used on eggs to remove microorganisms, but the cuticle will be damaged, causing bacterial invasion and deterioration of egg quality during preservation. Therefore, a combination of SAEW disinfection with chitosan (CS) and pectin (PT) composite coating (CS + PT) was tried in preventing bacterial invasion and prolonging the shelf life of eggs. The results showed the order of decontamination effectiveness on contaminated eggs was SAEW > Electrolyzed reduced water (ERW) + SAEW > ERW > deionized water. The CS + PT coating used on SAEW-disinfected eggs inhibits the S. enteritidis invasion (reduced by 63.3%) and was successfully used to maintain the quality of eggs (Haugh unit 48.63, Weight loss 7.34%, Yolk index 0.29, pH 8.93) after 8 weeks storage at 25 ℃. The results revealed that the combination of SAEW and CS + PT was a very promising method for egg preservation.

Combined approach consisting of slightly acidic electrolyzed water and chitosan coating to improve the internal quality of eggs during storage.

BACKGROUND: Slightly acidic electrolyzed water (SAEW) has been shown to offer a promising alternative for the inactivation of bacteria on egg surfaces, but the cuticle of the egg is damaged during this disinfection process. However, if SAEW disinfection is followed by chitosan (CS) coating treatment, this will construct a new membrane and prevent the loss of moisture and carbon dioxide through the damaged cuticle. Hence, the objective of this study was to investigate the efficacy of SAEW disinfection followed by CS coating treatment for improving the internal quality of eggs during 6 weeks of storage at 25 °C. RESULTS: Scanning electron microscopy revealed that SAEW-treated eggs had deeper and wider cracks than control eggs stored between 0 and 21 days. Moreover, the depth and width of the cracks in the uncoated eggs increased as storage time increased. However, the CS coating method was successfully used on SAEW-disinfected eggs to construct a barrier against the negative effects of shell damage. After 6 weeks of storage at 25 °C, the yolk index, albumen pH, Haugh unit value and weight loss value of the SAEW + CS group were 0.31%, 9.01%, 63.72% and 5.35%, respectively. CONCLUSIONS: A combination of SAEW and CS was more effective at maintaining internal egg quality than SAEW or CS treatments alone during storage. © 2020 Society of Chemical Industry.

Effects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigeration.

Studies on slightly acidic electrolyzed water (SAEW) for decontamination and shelf life extension of beef are limited. This study aimed to evaluate the effects of SAEW and tea polyphenols (Tpp) on the microbiological, physicochemical, and sensory qualities of fresh beef during storage. The changes in total viable count, thiobarbituric acid content, pH, total volatile basic nitrogen, and sensory scores revealed that the required quality standard of the beef treated with distilled water, Tpp, and SAEW was maintained for up to 6-8, 12-14, and 14-16 days, respectively. These results demonstrated that SAEW could effectively extend the shelf life of beef in comparison with that of other treatments. However, there were no significant differences (p > 0.05) between the untreated and SAEW-treated group in the content of thiobarbituric acid, suggesting that SAEW does not possess antioxidant activity. Therefore, further studies are required to increase its antioxidant activity. This study suggests that SAEW treatment is an effective and promising method to prolong the shelf life of beef by around 8 days at 4°C.