Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Abstract

Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13, 1.24, and 1.37 log CFU/mL microbial reductions in Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Aspergillus fumigatus, respectively, at room temperature. A combination of SAEW treatment with ultrasound (SAEW+ultrasound) resulted in 1.87, 1.67, 1.71, and 1.91 log CFU/mL reductions in S. aureus, B. cereus, E. coli, and A. fumigatus, respectively. The developed hurdle approach can be a useful tool for sanitization of kashk and similar products. Application of SAEW+ultrasound in dairy microbial decontamination is first reported herein.

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Correspondence to Deog-Hwan Oh.

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Forghani, F., Eskandari, M. & Oh, DH. Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk. Food Sci Biotechnol 24, 1011–1016 (2015). https://doi.org/10.1007/s10068-015-0129-5

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Keywords

  • slightly acidic electrolyzed water
  • kashk
  • ultrasound
  • microbial decontamination
  • hurdle