**5.4 Slightly acidic electrolyzed water and fumaric acid**

Slightly acidic electrolyzed water (SAcEW) is a type of EW and promising sanitizer for food products. Effects of SAcEW combination with other chemical disinfectants on the ideal bactericidal efficacy of foods. Organic acids can inactivate foodborne pathogens, and show stronger bactericidal effects in organic acids used in meat antibacterial agents.

Ahmad found that a single treatment and combined treatment of fresh meat with micro-electrolyzed water or fumaric acid can reduce *E. coli* and *S. Typhimurium* in meat [65]. The efficacy of *Salmonella* and study the quality guarantee period and organoleptic quality of the meat during conserve at 5°C and 12°C. The inoculated meat samples were soaked for 5 min in each treatment, with or without gentle heating. Compared with other treatments, SAcEW +0.6% FA 40°C 5 min had a stronger bactericidal effect on fresh meat and significantly lessened *E. coli* and *Salmonella* respectively reduced 2.34 and 2.88 logCFU/g. This combined treatment made the natural bacteria (TBC) lag time of meat stored at 5°C longer. Compared with the untreated meat, the treatment of combined extended the quality guarantee period of meat by 8 days and 6–7 days when respectively stored at 5°C and 12°C. The study has shown that the combined treatment of SAcEW +0.6% FA has the potential as a new way to improve the microbial security and quality of fresh meat [65].
