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Results: 7 published articles

Food Control 53 (2015): 117-123

Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

Microbe(s): Food Control 53 (2015): 117-123

ABSTRACT - Full Text PDF

This study investigated the effect of electrolyzed water on pathogenic bacteria cell suspensions. Specifically, we evaluated the efficacy of strong and weak acidic electrolyzed waters (SACEW, WACEW) and strong and weak alkaline electrolyzed waters (SALEW, WALEW) on Vibrio parahaemolyticus, Listeria monocytogenes, Aeromonas hyificantly more resistant to ALEW compared to ACEW. Results also show...

International Journal of Food Microbiology 72.1 (2002): 77-83

Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing

Microbe(s): International Journal of Food Microbiology 72.1 (2002): 77-83

ABSTRACT - Full Text PDF

The effectiveness of electrolyzed (EO) water for killing Campylobacter jejuni on poultry was evaluated. Complete inactivation of C. jejuni in pure culture occurred within 10 s after exposure to EO or chlorinated water, both of which contained 50 mg/l of residual chlorine. A strong bactericidal activity was also observed on the diluted EO water (containing 25 mg/l of residual chlorine) and the...

Food Control 50 (2015): 472-476

Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants.

Microbe(s): Food Control 50 (2015): 472-476

ABSTRACT - Full Text PDF

This study investigated the effectiveness of spraying electrolysed water for reducing the numbers of Campylobacter on chicken carcasses. Previous studies have used solutions with free chlorine concentrations above 25 ppm and low pH to treat inoculated carcasses. The four trials described here were carried out at process plants treating naturally contaminated, hot, birds with electrolysed sodium...

Meat Science 71.1 (2005): 79-91

Post-harvest interventions to reduce/eliminate pathogens in beef

Microbe(s): Meat Science 71.1 (2005): 79-91

ABSTRACT - Full Text PDF

In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths each year. However, the most recent Centers for Disease Control and Prevention report on the sources and incidence of foodborne disease, released in 2004, has shown a dramatic decrease in E. coli...

Poultry Science 84.11 (2005): 1778-1784

Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing

Microbe(s): Poultry Science 84.11 (2005): 1778-1784

ABSTRACT - Full Text PDF

This study was undertaken to investigate the efficacy of alkaline and acidic electrolyzed (EO) water in preventing and removing fecal contaminants and killing Campylobacter jejuni on poultry carcasses under simulated industrial processing conditions. New York dressed and defeathered chicken carcasses spot-inoculated with cecal material or C. jejuni were subjected to spraying treatment with...

Poultry science 86.10 (2007): 2239-2244

Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions

Microbe(s): Poultry science 86.10 (2007): 2239-2244

ABSTRACT - Full Text PDF

A study was conducted to investigate the effects of spray washing broiler carcasses with acidified electrolyzed oxidizing water (EO) or sodium hypochlorite (HOCl) solutions for 5, 10, or 15 s. Commercial broiler carcasses were contaminated with 0.1 g of broiler cecal contents inoculated with 105 cells of Campylobacter and 105 cells of nalidixic acid-resistant Salmonella. Numbers of bacteria...

Meat Science 68.3 (2004): 463-468

Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork

Microbe(s): Meat Science 68.3 (2004): 463-468

ABSTRACT - Full Text PDF

To date, the effectiveness of electrolyzed oxidizing (EO) water against bacteria associated with fresh pork has not been determined. Using a hand-held, food-grade garden sprayer, distilled water (W), chlorinated water (CL; 25 ppm), 2% lactic acid (LA), acidic EO water (EOA), or aged acidic EO water (AEOA; stored at 4 C for 24 h) was sprayed (15 s) onto pork bellies inoculated with feces...