Liha töötlemine
investigated the influence of electrolyzed ing them to slowly migrate to the product
oxidizing water (pH 2.3 to 2.7, 1150 mV surface over extended periods of time without
ORP, ∼50 ppm free chlorine) on L. monocy- deactivating them. Siragusa and Dickson
togenes inoculated on beef frankfurters (1992) investigated the possibility of organic
stored for 7 days at 4°C. Electrolyzed oxidiz- acid use in bioactive edible packaging in the
ing water caused only a slight reduction form of calcium alginate gels. On lean beef
(<0.5 log10 CFU/g) in pathogen numbers, but tissues inoculated with L. monocytogenes,
was more effective than 2% acetic acid they showed that lactic acid (1.7% v/v)
and 10% trisodium phosphate. Similarly, immobilized in alginate reduced pathogen
Fabrizio and Cutter (2004) showed no sig- counts by 1
annaabi.ee 
