Influence of exposure time to neutral electrolyzed water on the reduction of contamination to Salmonella typhimurium and E.coli on skin and fresh poultry fillets

From desirable characteristics of electrolyzed water could be noted to inexpensive, safe, and no adverse impact on the environment. The aim of this study was to evaluate the influence of exposure time to neutral electrolyzed water on the reduction of contamination to Salmonella typhimurium and E.coli on skin and fresh poultry fillets. The neutralized electrolyzed water with 100 ppm free available chlorine was used for the exposure times of 1, 5, 10, 15 and 30 minutes on the inoculated skin (6 log/cm2) and chicken fillets (6 log/g) with mentioned bacteria. The results showed that the reduction of studied bacteria in skin and poultry fillets exposed to neutral electrolyzed water were statistically significant in comparing to distilled water (P