Özet:

Salmonella is the most frequent causes of food poisoning in humans. Eggs and poultry are the main common sources of such outbreaks. One of the most commonly isolated sero-types from poultry is S. Typhimurium. A number of interventions are used extensively by the meat and poultry industries to reduce bacterial contamination. Organic acids, chlorinated compounds, trisodium phosphate, heat, steam or hot water are generally recognized as safe (GRAS) interventions and are used extensively by the meat and poultry industries to reduce bacterial contamination on carcass surfaces. Electrolyzed Water (EW) is currently gaining popularity as a sanitizer in the food industry. Generation of EW, in general, involves reactions in a cell containing inert positively charged (anode) and negatively charged (cathode) electrodes, respectively, separated by a membrane, and through which a dilute salt solution passes. The objective of this study was to determine the effi cacy of EW in the inactivation of Salmonella Typhimurium in chicken meat and monitor the effects during the shelf –life. Chicken wings were inoculated with two types of Salmonella Typhimurium, ATCC 14028 and a wild strain. Inoculated samples dipped in three different EW that include 30, 60 and 70 ppm chlorine, for 15, 30 and 60 seconds. Chicken wings were sampled at day 0 in order to determine the antimicrobial effect, the rest of the samples stored in 7 °C for 3 and 7 days to monitor the effect of shelf-life. As a result, EW reduced the Salmonella Typhimurium approximately 2 log CFU/ml on day 0

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