EcoloxTech HOCL Research

Search over 300 published research articles on hypochlorous acid

See our COVID-19 virus research – CLICK HERE

Results: 92 published articles

International Journal of Food Microbiology 86.3 (2003): 231-237

Treatment of Escherichia coli O157: H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water

Microbe(s): International Journal of Food Microbiology 86.3 (2003): 231-237

ABSTRACT - Full Text PDF

Electrolyzed oxidizing water is a relatively new concept that has been utilized in agriculture, livestock management, medical sterilization, and food sanitation. Electrolyzed oxidizing (EO) water generated by passing sodium chloride solution through an EO water generator was used to treat alfalfa seeds and sprouts inoculated with a five-strain cocktail of nalidixic acid resistant Escherichia coli...

Journal of Food Protection 67.7 (2004): 1377-1383

Effects of water source, dilution, storage, and bacterial and fecal loads on the efficacy of electrolyzed oxidizing water for the control of Escherichia coli O157: H7

Microbe(s): Journal of Food Protection 67.7 (2004): 1377-1383

ABSTRACT - Full Text PDF

To evaluate the potential of using electrolyzed oxidizing (EO) water for controlling Escherichia coli O157:H7 in water for livestock, the effects of water source, electrolyte concentration, dilution, storage conditions, and bacterial or fecal load on the oxidative reduction potential (ORP) and bactericidal activity of EO water were investigated. Anode and combined (7:3 anode:cathode, vol/vol) EO...

Applied and Environmental Microbiology 65.9 (1999): 4276-4279

Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes

Microbe(s): Applied and Environmental Microbiology 65.9 (1999): 4276-4279

ABSTRACT - Full Text PDF

The efficacy of electrolyzed oxidizing water for inactivating. Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes was evaluated. A five-strain mixture of E. coli O157:H7,S. enteritidis, or L. monocytogenes of approximately 108 CFU/ml was inoculated in 9 ml of electrolyzed oxidizing water (treatment) or 9 ml of sterile, deionized water (control) and incubated at 4 or 23 C...

International Journal of Food Microbiology 91.1 (2004): 13-18

Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

Microbe(s): International Journal of Food Microbiology 91.1 (2004): 13-18

ABSTRACT - Full Text PDF

The effects of chlorine and pH on the bactericidal activity of electrolyzed (EO) water were examined against Escherichia coli O157:H7 and Listeria monocytogenes. The residual chlorine concentration of EO water ranged from 0.1 to 5.0 mg/l, and the pH effect was examined at pH 3.0, 5.0, and 7.0. The bactericidal activity of EO water increased with residual chlorine concentration for both pathogens,...

Journal of Food Protection 73.12 (2010): 2211-2216

Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157: H7 and Staphylococcus aureus analyzed by transmission electron microscopy

Microbe(s): Journal of Food Protection 73.12 (2010): 2211-2216

ABSTRACT - Full Text PDF

The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/liter), different treatment times, and different temperatures for inactivating Escherichia coli O157:H7 and Staphylococcus aureus was evaluated. The morphology of both pathogens also was analyzed with transmission electron microscopy. A 3-min treatment with SAEW (pH 6.0 to 6.5)...

Journal of Bioscience and Bioengineering 110.3 (2010): 308-313

In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water

Microbe(s): Journal of Bioscience and Bioengineering 110.3 (2010): 308-313

ABSTRACT - Full Text PDF

In the current study, the effectiveness of slightly acidic electrolyzed water (SAEW) on an in vitro inactivation of Escherichia coli (E. coli), Staphylococcus aureus (S. aureus) and Salmonella spp. was evaluated and compared with other sanitizers. SAEW (pH 5.6, 23 mg/l available chlorine concentration; ACC; and 940 mV oxidation reduction potential; ORP) was generated by electrolysis of dilute...

International Journal of Food Microbiology 155.3 (2012): 99-104

Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli

Microbe(s): International Journal of Food Microbiology 155.3 (2012): 99-104

ABSTRACT - Full Text PDF

The food industry has recognized electrolyzed oxidizing water (EOW) as a promising alternative decontamination technique. However, there is not a consensus about the sanitizing mechanism of EOW. In this study, we evaluated the disinfection efficacy of different types of EOW on Escherichia coli. Based on the hypothesis of hydroxyl radicals existing in EOW, in the present study, the hydroxyl...

Food Control 32.2 (2013): 626-631

Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

Microbe(s): Food Control 32.2 (2013): 626-631

ABSTRACT - Full Text PDF

The effects of hardness and pH of water used to prepare electrolyzed oxidizing (EO) water and bleach solutions on the bactericidal activity of sanitizer prepared from the water were examined. EO water and bleach solutions were prepared with hard water of 0, 50, 100, and 200 mg/l as CaCO3 at pH 5, 6, 7, and 8. Increased water hardness tended to increase free chlorine and oxidation-reduction...

Food Control 30.2 (2013): 580-584

Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water

Microbe(s): Food Control 30.2 (2013): 580-584

ABSTRACT - Full Text PDF

The resistance of thirty two strains of Escherichia coli O157:H7 and six major serotypes of non-O157 shiga toxin-producing E. coli (STEC) plus E. coli O104:H4 was tested against electrolyzed oxidizing (EO) water using two different methods; modified AOAC 955.16 sequential inoculation method and minimum inhibitory concentration (MIC). In sequential inoculation method efficacy of sodium...

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...

Food Control 60 (2016): 440-446

Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments

Microbe(s): Food Control 60 (2016): 440-446

ABSTRACT - Full Text PDF

This study discussed the effects of different bacterial concentrations and centrifugations on the antimicrobial efficacy of electrolyzed oxidizing (EO) water on Bacillus subtilis and Escherichia coli O157:H7. Overnight grown bacterial cultures were centrifuged 1 to 3 times and bacterial concentrations were adjusted to approximately 9 (high), 7 (medium), or 5 (low) log10 CFU/mL. Antimicrobial...

Journal of Food Protection 62.8 (1999): 857-860

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water

Microbe(s): Journal of Food Protection 62.8 (1999): 857-860

ABSTRACT - Full Text PDF

One milliliter of culture containing a five-strain mixture of Escherichia coli O157:H7 (1010 CFU) was inoculated on a 100-cm2 area marked on unscarred cutting boards. Following inoculation, the boards were air-dried under a laminar flow hood for 1 h, immersed in 2 liters of electrolyzed oxidizing water or sterile deionized water at 23 C or 35 C for 10 or 20 min; 45 C for 5 or 10 min; or 55 C for...

Letters in Applied Microbiology 40.5 (2005): 341-346

Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water

Microbe(s): Letters in Applied Microbiology 40.5 (2005): 341-346

ABSTRACT - Full Text PDF

Aim: To ascertain the efficacy of neutral electrolysed water (NEW) in reducing Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes on glass and stainless steel surfaces. Its effectiveness for that purpose is compared with that of a sodium hypochlorite (NaClO) solution with similar pH, oxidation-reduction potential (ORP) and active chlorine content. Methods...

Food control 33.1 (2013): 232-238

Sanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes

Microbe(s): Food control 33.1 (2013): 232-238

ABSTRACT - Full Text PDF

Electrochemically activated water (ECAW), also known as electrolyzed water, and ozonized water are typically effective in inactivating bacteria, but their generation typically uses high current and voltage. A few simpler antimicrobial technologies that are also based on the application of a mild electrical current have been recently marketed to food retail and service customers claiming to have...

Food Control 73 (2017): 889-899

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

Microbe(s): Food Control 73 (2017): 889-899

ABSTRACT - Full Text PDF

The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food contact surface was evaluated. Stainless steel coupon was chosen as attachment surface for Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012, representing bacteria, yeast and mold,...

2004 ASAE Annual Meeting. American Society of Agricultural and Biological Engineers, 2004

of electrolyzed oxidizing water to Inactivate Escherichia coli O157: H7 and Listeria monocytogenes Scott A on raw salmon.

Microbe(s): 2004 ASAE Annual Meeting. American Society of Agricultural and Biological Engineers, 2004

ABSTRACT - Full Text PDF

Raw fish is prone to risk of microbial outbreaks due to contamination of pathogenic microorganisms. Escherichia coli O157:H7 and Listeria monocytogenes are among the pathogens associated with raw fish. Therefore, it is important to treat raw fish to inactivate pathogenic microorganisms. Electrolyzed oxidizing water is novel antimicrobial agent containing acidic solution with a pH of 2.6- 2.9, ORP...

Journal of Food Engineering 72.3 (2006): 234-241

Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157: H7 and Listeria monocytogenes Scott A and response surface modeling

Microbe(s): Journal of Food Engineering 72.3 (2006): 234-241

ABSTRACT - Full Text PDF

Raw fish is prone to the risk of microbial outbreaks due to contamination by pathogenic microorganisms, such as Escherichia coli O157:H7 and Listeria monocytogenes. Therefore, it is essential to treat raw fish to inactivate pathogenic microorganisms. Electrolyzed Oxidizing Water (EO) is a novel antimicrobial agent containing acidic solution with a pH of 2.6, Oxidation Reduction Potential (ORP) of...

Aquaculture 319.3-4 (2011): 315-318

Elimination of Escherichia coli from oysters using electrolyzed seawater

Microbe(s): Aquaculture 319.3-4 (2011): 315-318

ABSTRACT - Full Text PDF

Electrolyzed seawater (ESW) is reportedly an effective disinfectant for aquaculture equipment becaof its simple mechanism and cost effectiveness. The potential of electrolyzed seawater for oyster depuration was studied using different experiments. The first was determination of chlorine tolerance of oysters. Second was effectiveness of ESW against Escherichia coli in artificially contaminated...

Food Control 54 (2015): 317-321

The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

Microbe(s): Food Control 54 (2015): 317-321

ABSTRACT - Full Text PDF

The bactericidal efficacy of acidic electrolyzed oxidizing water (AC-EW) (pH = 2.30, free chlorine = 38 ppm) and sterile distilled water (DW) on three pathogens (Escherichia coli O157:H7 Salmonella Typhimurium, and Listeria monocytogenes) inoculated on raw trout skin, chicken legs and beef meat surfaces was evaluated. The decontaminating effect of AC-EW and DW was tested for 0 (control), 1, 3, 5...

Food and bioprocess technology 8.8 (2015): 1762-1770

Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology

Microbe(s): Food and bioprocess technology 8.8 (2015): 1762-1770

ABSTRACT - Full Text PDF

The aim of this study was to determine the combined effects of slightly acidic electrolyzed water SAEW (pH range 5.06.5, oxidationreduction potential 6501000 mV, available chlorine concentration 1080 mg/L) containing 0, 15, and 30 ppm chlorine and 0, 50, and 100 min of ultrasound US (37 kHz, 380 W) using the central composite design (CCD) on the reductions of Escherichia coli and Vibrio...

Journal of food protection 64.9 (2001): 1334-1340

Survival of Escherichia coli O157: H7 on strawberry fruit and reduction of the pathogen population by chemical agents

Microbe(s): Journal of food protection 64.9 (2001): 1334-1340

ABSTRACT - Full Text PDF

Survival of Escherichia coli O157:H7 was studied on strawberry, a fruit that is not usually washed during production, harvest, or postharvest handling. Two strains of the bacteria were tested separately on the fruit surface or injected into the fruit. Both strains of E. coli O157:H7 survived externally and internally at 23 C for 24 h and at 10, 5, and 20 C for 3 days. The largest reduction...

Journal of Food Protection 66.4 (2003): 542-548

Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes

Microbe(s): Journal of Food Protection 66.4 (2003): 542-548

ABSTRACT - Full Text PDF

A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water (control) and rubbed by hand for...

Letters in Applied Microbiology 37.6 (2003): 482-487

Inactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water

Microbe(s): Letters in Applied Microbiology 37.6 (2003): 482-487

ABSTRACT - Full Text PDF

Aims: To determine the efficacy of neutral electrolyzed water (NEW) in killing Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes, as well as nonpathogenic E. coli, on the surface of tomatoes, and to evaluate the effect of rinsing with NEW on the organoleptic characteristics of the tomatoes. Methods and Results: The bactericidal activity of NEW, containing 444 or 89 mg...

Journal of Food Protection 66.9 (2003): 1540-1540

Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes

Microbe(s): Journal of Food Protection 66.9 (2003): 1540-1540

ABSTRACT - Full Text PDF

A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water (control) and rubbed by hand for...

Food Microbiology 21.5 (2004): 559-566

Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157: H7 and Salmonella on lettuce

Microbe(s): Food Microbiology 21.5 (2004): 559-566

ABSTRACT - Full Text PDF

Cut lettuce dip-inoculated with Escherichia coli O157:H7 and Salmonella was treated with alkaline electrolyzed water (AlEW) at 20 C for 5 min, and subsequently washed with acidic electrolyzed water (AcEW) at 20 C for 5 min. Pre-treatment with AlEW resulted in an approximate 1.8 log10 cfu/g reduction of microbial populations, which was significantly (p 0.05) greater than microbial reductions...

KASETSART JOURNAL (2006): 716

Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli Inoculated on Holy Basil

Microbe(s): KASETSART JOURNAL (2006): 716

ABSTRACT - Full Text PDF

Electrolyzed - oxidizing (EO) water is a relatively new method that has been utilized for killing pathogens in agriculture, medical sterilization and food sanitation. This water is generated by passing sodium chloride solution through EO water generator. In this study, the EO water was used to treat holy basil inoculated with Escherichia coli. The initial pH and oxidation - reduction potential...

Food Control 18.11 (2007): 1383-1390

Efficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots

Microbe(s): Food Control 18.11 (2007): 1383-1390

ABSTRACT - Full Text PDF

Shredded carrots were inoculated with Escherichia coli O157:H7, Salmonella or Listeria monocytogenes and washed for 1 or 2 min with chlorine (Cl; 200 ppm), peroxyacetic acid (PA; 40 ppm) or acidified sodium chlorite (ASC; 100, 200, 500 ppm) under simulated commercial processing conditions. After washed, the carrots were spin dried, packaged and stored at 5 C for up to 10 days. Bacterial...

Journal of Food Science 72.9 (2007): M397-M406

Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157: H7 and Listeria monocytogenes on fresh strawberries (Fragaria ananassa)

Microbe(s): Journal of Food Science 72.9 (2007): M397-M406

ABSTRACT - Full Text PDF

Antibacterial activity of electrolyzed oxidizing (EO) water prepared from 0.05% or 0.10% (w/v) sodium chloride (NaCl) solutions against indigenous bacteria associated with fresh strawberries (Fragaria ananassa) was evaluated. The efficacy of EO water and sodium hypochlorite (NaOCl) solution in eliminating and controlling the growth of Listeria monocytogenes and Escherichia coli O157:H7 inoculated...

Journal of Food Protection 71.3 (2008): 625-628

Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens

Microbe(s): Journal of Food Protection 71.3 (2008): 625-628

ABSTRACT - Full Text PDF

Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic electrolyzed water for inactivating Escherichia coli...

Journal of food protection 72.9 (2009): 1854-1861

Reduction of Escherichia coli O157: H7 on produce by use of electrolyzed water under simulated food service operation conditions

Microbe(s): Journal of food protection 72.9 (2009): 1854-1861

ABSTRACT - Full Text PDF

Treatment of fresh fruits and vegetables with electrolyzed water (EW) has been shown to kill or reduce foodborne pathogens. We evaluated the efficacy of EW in killing Escherichia coli O157:H7 on iceberg lettuce, cabbage, lemons, and tomatoes by using washing and/or chilling treatments simulating those followed in some food service kitchens. Greatest reduction levels on lettuce were achieved by...

International Journal of Food Microbiology 132.2 (2009): 134-140

Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157: H7 from lettuce leaves

Microbe(s): International Journal of Food Microbiology 132.2 (2009): 134-140

ABSTRACT - Full Text PDF

This study compared the efficacy of chlorine (20 200 ppm), acidic electrolyzed water (50 ppm chlorine, pH 2.6), acidified sodium chlorite (20 200 ppm chlorite ion concentration, Sanova ), and aqueous chlorine dioxide (20 200 ppm chlorite ion concentration, TriNova ) washes in reducing populations of Escherichia coli O157:H7 on artificially inoculated lettuce. Fresh-cut leaves of Romaine or...

Food Microbiology 26.4 (2009): 386-390

The decontaminative effects of acidic electrolyzed water for Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands.

Microbe(s): Food Microbiology 26.4 (2009): 386-390

ABSTRACT - Full Text PDF

Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes....

African Journal of Microbiology Research 4.20 (2010): 2174-2180

Antimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)

Microbe(s): African Journal of Microbiology Research 4.20 (2010): 2174-2180

ABSTRACT - Full Text PDF

Antimicrobial effect of slightly acidic electrolyzed water (SAEW: pH 5.6 0.1, 20.5 1.3 mg/L available chlorine concentration; ACC) against indigenous aerobic mesophiles and inoculated Escherichia coli and Salmonella spp. on fresh strawberry was assessed. The antimicrobial effect of SAEW was compared with that of strong acidic electrolyzed water (StAEW) and sodium hypochlorite (NaOCl) solution....

Journal of Food Quality 33.5 (2010): 559-577

Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157: H7 on strawberries and broccoli

Microbe(s): Journal of Food Quality 33.5 (2010): 559-577

ABSTRACT - Full Text PDF

Inoculated strawberries were treated with deionized water (control), electrolyzed oxidizing (EO) water (23 and 55 mg/L of residual chlorine), and chlorinated water (55 mg/L of residual chlorine), either with or without ultrasonication. Inoculated broccoli was treated with EO water containing 55 and 100 mg/L of residual chlorine and chlorinated water with 100 mg/L of residual chlorine. Treatments...

Journal of Food Science 76.6 (2011)

Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157: H7 on iceberg lettuce and tomatoes under simulated food service operation conditions

Microbe(s): Journal of Food Science 76.6 (2011)

ABSTRACT - Full Text PDF

The objective of this study was to evaluate the efficacy of slightly acidic electrolyzed (SAEO) water in killing or removing Escherichia coli O157:H7 on iceberg lettuce and tomatoes by washing and chilling treatment simulating protocols used in food service kitchens. Whole lettuce leaves and tomatoes were spot-inoculated with 100 L of a mixture of 5 strains of E. coli O157:H7. Washing...

Journal of Food Protection 74.9 (2011): 1552-1557

Reduction of Salmonella enterica, Escherichia coli O157: H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass)

Microbe(s): Journal of Food Protection 74.9 (2011): 1552-1557

ABSTRACT - Full Text PDF

This study was intended to evaluate the bactericidal effect of electrolyzed oxidizing water (EOW) and chlorinated water on populations of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes inoculated on avocados (Persea americana var. Hass). In the first experiment, inoculated avocados were treated with a water wash applied by spraying tap water containing 1 mg/liter free...

Food Control 22.5 (2011): 792-796

Reduction of Escherichia coli O157: H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water

Microbe(s): Food Control 22.5 (2011): 792-796

ABSTRACT - Full Text PDF

High microbial populations on mung beans and its sprouts are the primary reason of a short shelf life of these products, and potentially present pathogens may cause human illness outbreak. The efficiency for inactivating Escherichia coli O157:H7 (E. coli O157:H7) and Salmonella enteritidis (S. enteritidis), which were artificially inoculated on mung bean seeds and sprouts, by means of slightly...

Journal of Food Protection 77.1 (2014): 23-31

Growth model of Escherichia coli O157: H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water

Microbe(s): Journal of Food Protection 77.1 (2014): 23-31

ABSTRACT - Full Text PDF

This study was conducted to investigate the disinfection efficacy of hurdle treatments (thermosonication plus slightly acidic electrolyzed water [SAcEW]) and to develop a model for describing the effect of storage temperatures (4, 10, 15, 20, 25, 30, and 35 C) on the growth of Escherichia coli O157:H7 on fresh-cut kale treated with or without (control) thermosonication combined with SAcEW. The...