Optimization of Electrolyzed Oxidizing Water to Reduce Listeria monocytogenes on Ready-to Eat-Meats

Kerry A. Barstad, and Catherine N. Cutter, Food Science Ali Demirci, Agricultural and Biological Engineering

Abstract

There is a need to identify interventions that can be used to reduce Listeria monocytogenes in ready-to-eat (RTE) meats, such as jerky, frankfurters, sausages, ham, and deli meats. Electrolyzed oxidizing (EO) water is a newly recognized disinfecting compound that has the potential to be used for inactivation of the pathogen in RTE meats.

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