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Search over 300 published research articles on hypochlorous acid

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Results: 23 published articles

PloS one 8.2 (2013): e55118

Direct electric current treatment under physiologic saline conditions kills Staphylococcus epidermidis biofilms via electrolytic generation of hypochlorous acid

Microbe(s): PloS one 8.2 (2013): e55118

ABSTRACT - Full Text PDF

The purpose of this study was to investigate the mechanism by which a direct electrical current reduced the viability of Staphylococcus epidermidis biofilms in conjunction with ciprofloxacin at physiologic saline conditions meant to approximate those in an infected artificial joint. Biofilms grown in CDC biofilm reactors were exposed to current for 24 hours in 1/10th strength tryptic soy broth...

Canadian Journal of Microbiology 58.4 (2012): 448-454

Efficacy of acidic and basic electrolyzed water in eradicating Staphylococcus aureus biofilm

Microbe(s): Canadian Journal of Microbiology 58.4 (2012): 448-454

ABSTRACT - Full Text PDF

Staphylococcus aureus is a major pathogen. It can form biofilm on the surfaces of medical devices and food equipment, which makes it more difficult to eradicate. To develop a novel method to eradicate S. aureus biofilm, the effects of electrolyzed water on removing and killing S. aureus biofilm were investigated in this study. By using a biofilm biomass assay with safranin staining and...

Wounds 27.10 (2015): 265-273

A new acid-oxidizing solution: assessment of its role on methicillin-resistant Staphylococcus aureus (MRSA) biofilm morphological changes

Microbe(s): Wounds 27.10 (2015): 265-273

ABSTRACT - Full Text PDF

OBJECTIVE: Biofilms represent a key challenge in the treatment of chronic wounds, as they are among the main reasons for delays in chronic wound healing. This in vitro study was aimed at evaluating the activity of a new acid-oxidizing solution (AOS) on biofilm formation. Acid-oxidizing solution contains free chlorine species with stabilized hypochlorous acid in high concentration (> 95) and is...

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 food science 75.5 (2010): M253-M260

Studies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus

Microbe(s): Journal of food science 75.5 (2010): M253-M260

ABSTRACT - Full Text PDF

Suspension quantitative germicidal test showed that electrolyzed oxidizing water (EO water) was an efficient and rapid disinfectant. Disinfection rates towards E. coli (available chlorine concentration ACC: 12.40 mg/L) and Staphylococcus aureus (ACC: 37.30 mg/L) could reach 100% at 1 and 3 min, respectively. Disinfection mechanism of EO water was investigated at a molecular biological...

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...

Food Science and Biotechnology 20.5 (2011): 1367-1371

Optimization of inactivation of Staphylococcus aureus by low concentration electrolyzed water using response surface methodology

Microbe(s): Food Science and Biotechnology 20.5 (2011): 1367-1371

ABSTRACT - Full Text PDF

The objective of this study was to investigate the combined effect of temperature (1535C), pH (3-9), and dipping time (15 min) on the inactivation of Staphylococcus aureus in broth treated with low concentration electrolyzed water (LcEW). Reductions of 1.447.12 log CFU/mL were observed in different combinations of the 3 factors. Also, a quadratic equation for S. aureus inactivation kinetic was...

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 60 (2016): 505-510

Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.

Microbe(s): Food control 60 (2016): 505-510

ABSTRACT - Full Text PDF

Slightly acidic electrolyzed water (SAEW), considered as a broad-spectrum and high-performance bactericide are increasingly applied in the food industry. However, its disinfection mechanism has not been completely elucidated. This study aims to examine the disinfection efficacy and mechanism of SAEW on Staphylococcus aureus, compared with that of sodium hypochlorite (NaClO) and hydrochloric acid...

National Library of Medicine

0.01% Hypochlorous Acid as an Alternative Skin Antiseptic: An In Vitro Comparison

Microbe(s): National Library of Medicine

ABSTRACT - Full Text PDF

Abstract OBJECTIVE Compare the in vitro efficacy of hypochlorous acid 0.01% (HA), povidone iodine 5% (PI), chlorhexidine gluconate 4% (CHG), and isopropyl alcohol 70% (IPA) against common skin microorganisms. MATERIALS AND METHODS Time-kill studies were conducted against methicillin-susceptible Staphylococcus aureus (MSSA) and Staphylococcus epidermidis (MSSE), methicillin-resistant S. aureus...

Journal of Veterinary Medicine, Series B 53.3 (2006): 133-137

The Anti microbial Activity of Electrolysed Oxidizing Water against Microorganisms relevant in Veterinary Medicine

Microbe(s): Journal of Veterinary Medicine, Series B 53.3 (2006): 133-137

ABSTRACT - Full Text PDF

Standards of the German Association of Veterinary Medicine (DVG) for the evaluation of chemical disinfectants were used to assess the anti-microbial efficacy of electrolysed oxidizing water (EOW). Enterococcus faecium, Mycobacterium avium subspecies avium, Proteus mirabilis, Pseudomonas aeruginosa, Staphylococcus aureus and Candida albicans were exposed to anode EOW (pH, 3.0 0.1;...

Dental materials journal 21.2 (2002): 93-104

Durability of bactericidal activity in electrolyzed neutral water by storage

Microbe(s): Dental materials journal 21.2 (2002): 93-104

ABSTRACT - Full Text PDF

Electrolyzed strong and weak acid waters have been widely used for sterilization in clinical dentistry because of their excellent bactericidal activities. Electrolyzed neutral water was recently developed with a new concept of long-term good durability in addition to the excellent bactericidal activity similar to acid waters. The present study, evaluated the storage life of this water compared...

Infection Control & Hospital Epidemiology 35.12 (2014): 1505-1510

Evaluating use of neutral electrolyzed water for cleaning near-patient surfaces

Microbe(s): Infection Control & Hospital Epidemiology 35.12 (2014): 1505-1510

ABSTRACT - Full Text PDF

This study aimed to monitor the microbiological effect of cleaning near-patient sites over a 48-hour period with a novel disinfectant, electrolyzed water. One ward dedicated to acute care of the elderly population in a district general hospital in Scotland. Lockers, left and right cotsides, and overbed tables in 30 bed spaces were screened for aerobic colony count (ACC), methicillin-susceptible...

Annals of Clinical Microbiology and Antimicrobials 13.1 (2014): 29

In vitro antimicrobial activity of Medilox super-oxidized water

Microbe(s): Annals of Clinical Microbiology and Antimicrobials 13.1 (2014): 29

ABSTRACT - Full Text PDF

Super-oxidized water is one of the broad spectrum disinfectants, which was introduced recently. There are many researches to find reliable chemicals which are effective, inexpensive, easy to obtain and use, and effective for disinfection of microorganisms leading hospital infections. Antimicrobial activity of super-oxidized water is promising. The aim of this study was to investigate the in-vitro...

Food Science and Biotechnology 24.3 (2015): 1011-1016

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Microbe(s): Food Science and Biotechnology 24.3 (2015): 1011-1016

ABSTRACT - Full Text PDF

Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13,...

Journal of food protection 65.8 (2002): 1276-1280

Effectiveness of electrolyzed water as a sanitizer for treating different surfaces

Microbe(s): Journal of food protection 65.8 (2002): 1276-1280

ABSTRACT - Full Text PDF

The effectiveness of electrolyzed (EO) water at killing Enterobacter aerogenes and Staphylococcus aureus in pure culture was evaluated. One milliliter (approximately 109 CFU/ml) of each bacterium was subjected to 9 ml of EO water or control water (EO water containing 10% neutralizing buffer) at room temperature for 30 s. Inactivation (reduction of >9 log10 CFU/ml) of both pathogens occurred...

Journal of Food Protection 70.1 (2007): 102-108

Direct measurement of chlorine penetration into biofilms during disinfection

Microbe(s): Journal of Food Protection 70.1 (2007): 102-108

ABSTRACT - Full Text PDF

This study evaluated the efficacy of neutral electrolyzed water (NEW; 64.1 mg/liter of active chlorine) to reduce populations of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes on plastic and wooden kitchen cutting boards. Its effectiveness was compared with that of a sodium hypochlorite solution (NaClO; 62.3 mg/liter of active chlorine). Inoculated...

Journal of Food Protection 72.6 (2009): 1315-1320

Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols

Microbe(s): Journal of Food Protection 72.6 (2009): 1315-1320

ABSTRACT - Full Text PDF

This study investigated residual bacteria and different food types left on tableware items after various washing and sanitization protocols. Escherichia coli K-12 and Staphylococcus epidermidis were inoculated into whole milk and soft cream cheese. The milk was used to contaminate regular drinking glasses and the cheese was used to contaminate plates and silverware. These tableware items were...

Poultry Science 82.1 (2003): 158-162

The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs

Microbe(s): Poultry Science 82.1 (2003): 158-162

ABSTRACT - Full Text PDF

Research was conducted to compare the effectiveness of electrolyzed oxidative (EO) water applied using an electrostatic spraying system (ESS) for killing populations of bacteria that are of concern to the poultry industry. Populations of pathogenic bacteria (Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes), and the indicator bacterium Escherichia coli were applied to...

Food Control 47 (2015): 277-284

Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

Microbe(s): Food Control 47 (2015): 277-284

ABSTRACT - Full Text PDF

This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium in fresh pork as well as to study the shelf life and sensory quality (color, odor, and texture) of pork during storage at 4 and 10 C....

Food Microbiology 25.1 (2008): 36-41

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

Microbe(s): Food Microbiology 25.1 (2008): 36-41

ABSTRACT - Full Text PDF

Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food service areas. Electrolyzed oxidizing water (EO water) shows promise as an environmentally friendly broad spectrum microbial decontamination agent. EO water is generated by the passage of a dilute salt solution (1%...

Journal of Faculty Agriculture, Kyushu University, 55 (2), 275 280 (2010)

Comparison of the Bactericidal Effect of Slightly Acidic Hypochlorous

Microbe(s): Journal of Faculty Agriculture, Kyushu University, 55 (2), 275 280 (2010)

ABSTRACT - Full Text PDF

The bactericidal effect of slightly acidic hypochlorous water (SAHW) on Salmonella Enteritidis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus, as well as some bacterial strains isolated from fresh lettuce was evaluated. Viable counts of all tested bacterial samples decreased immediately after treatment by SAHW. Most bacterial cells with the exception of B....