Work

Hygiene Indicators of Pork Meat Treated With Electroactivated Water

Year: 2025

Type: article

Abstract: Electroactivated water (EAW) has been growing in popularity in recent years in many countries. The use of EAW during meat production improves some hygiene indicators, and is a cheap, safe, non-toxic and effective option for improving the quality and extending the shelf life of meat.In the present study, the influence of different types of EAW on some hygienic indicators of pork meat was studied. The following indicators were studied: total microbial count (TMC), amount of Escherichia coli and coagulase-positive staphylococci, as well as the presence of Salmonella spp. and Listeria monocytogenes.All tested EAW solutions can be used to improve the hygiene in pork meat production, with the most effective in long term being the treatment with acidic water (AW), and in short term – the treatment with highly alkaline water (HALW).

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.18009148

Authors: Radanski, Stanislav, Ivanov, Svetlin, Krumova-Valcheva, Gergana

Institution: University of Forestry

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Clean water and sanitation, Good health and well-being, Zero hunger

Open Access status: green

OpenAlex ID: W7116651781