Impact of slightly acidic and alkaline electrolyzed water on shelf-life of the chilled chicken fillet

Electrolyzed Water is a potent multifunctional antibacterial agent with numerous applications in food safety via processing, storage as well as it has great importance in agriculture and medicinal applications. The current study investigate the powerful of the sanitizing effect of slightly acidic (SAcEW) as well as the detergent effect of slightly alkaline electrolyzed water (SAlEW) (individually and in combination) on chilled chicken fillets subjected to a dipping treatment for 5 min and stored refrigerated at 4±1°C. When treated were compared to untreated samples, it was turned out to be that SAlEW and SAcEW treatments increased the shelf life of chilled chicken fillet and remained fit for consumption till 7th and 9th days, recorded APC 4.89±0.01 and 4.9±0.0, psychrophilic plate count 3.8±0.02 and 2.18±0.03, E. coli count 1.97±0.03 and 1.98±0.02 and Molds count 3.84±0.02 and 3.56±0.68, respectively. Moreover, dipping of chicken fillet in SAlEW followed by SAcEW resulted in prolong the shelf-life until the 11th day of storage, recorded APC 4.94±0.01, psychrophilic plate count 4.67±0.02, E. coli count 1.98±0.03 and Molds count 3.88±0.03. All treatments were effective in reducing microbial populations throughout the storage, with combined treatment showing the strongest antimicrobial activity. So, EW can be effectively used to eliminate or at least to reduce bacterial contamination to an acceptable Food safety limits listed in national and international standards, references and recognized food constitutions that considered being safe for human consumption and subsequently, extending shelf life of chilled foods including chicken fillet during processing, distribution, storage and marketing.