Controlling microbial population in poultry industry using acidic and slightly acidic electrolysed water as a potential non-thermal food sanitizer

1. The effects of electrolysed water (acidic or slightly acidic) on microbial load and physicochemical properties of chicken carcases were determined. Chicken carcases treated with chemical decontamination solution (chlorine dioxide) on the slaughter line were used as the control group (C). The other two experimental groups consisted of groups A - treated with acidic electrolysed water and B - treated with slightly acidic electrolysed water.2. On d 1 and 7 post slaughter, samples were evaluated for physicochemical and microbiological characteristics. The pH, oxidation reduction potential (ORP) and available chlorine concentration (ACC) values of the solutions used in the application were determined.3. During storage, lipid oxidation remained stable in the samples treated with slightly acidic electrolysed water (<i>p</i> < 0.05). In addition, the application of acidic electrolysed water significantly (<i>p</i> < 0.05) decreased <i>b*</i> (yellowness) colour in the samples. Carcases in the A group had the lowest counts of total coliform bacteria, total mesophilic aerobic bacteria and <i>S. aureus</i> on d 1 (<i>p</i> < 0.05). <i>Campylobacter</i> counts in samples from group B significantly (<i>p</i> < 0.05) decreased during the storage period. The lowest <i>E. coli</i> count was detected in group A on both d 1 and 7 (<i>p</i> < 0.05). The reduction in <i>Salmonella</i> spp. counts during storage was similar in all groups.4. The results suggested that electrolysed water applications may be appropriate as an alternative to the chlorine dioxide solution used on the slaughter line in chicken slaughterhouses.