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Results: 17 published articles

Journal of Food Science 74.4 (2009): M185-M189

Synergistic effect of electrolyzed water and citric acid against Bacillus cereus cells and spores on cereal grains

Microbe(s): Journal of Food Science 74.4 (2009): M185-M189

ABSTRACT - Full Text PDF

The effects of acidic electrolyzed water (AcEW), alkaline electrolyzed water (AlEW), 100 ppm sodium hypochlorite (NaClO), and 1% citric acid (CA) alone, and combinations of AcEW with 1% CA (AcEW + CA) and AlEW with 1% CA (AlEW + CA) against Bacillus cereus vegetative cells and spores was evaluated as a function of temperature (25, 30, 40, 50, or 60 C) and dipping time (3 or 6 h). A 3-strain...

Food Science and Biotechnology 20.4 (2011): 889

Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger

Microbe(s): Food Science and Biotechnology 20.4 (2011): 889

ABSTRACT - Full Text PDF

A study was carried out on the disinfection efficiency of electrolyzed oxidizing water (EOW) on spores of Bacillus subtilis var. niger. The results showed a remarkable fungicidal rate of 100% after 20 min duration of 191 mg/L active available chlorine (ACC). The disinfection effect was improved with increased ACC or prolonged disinfection time, while organic interferents exerted a strong...

Journal of food protection 77.12 (2014): 2043-2053

Modeling of Bacillus cereus Growth in Brown Rice Submitted to a Combination of Ultrasonication and Slightly Acidic Electrolyzed Water Treatment

Microbe(s): Journal of food protection 77.12 (2014): 2043-2053

ABSTRACT - Full Text PDF

The combined effects of ultrasonication and slight acidic electrolyzed water were investigated to improve the microbial safety of brown rice against Bacillus cereus infection and to evaluate the growth kinetics of these bacteria during storage of untreated and treated rice at various temperatures (5, 10, 15, 20, 25, 30, and 35C). The results indicate that this combination treatment was...

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 science 81.1 (2016)

Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

Microbe(s): Journal of food science 81.1 (2016)

ABSTRACT - Full Text PDF

Spores of some Bacillus species are responsible for food spoilage and foodborne disease. These spores are highly resistant to various interventions and cooking processes. In this study, the sporicidal efficacy of acidic electrolyzed oxidizing (EO) water (AEW) and slightly acidic EO water (SAEW) with available chlorine concentration (ACC) of 40, 60, 80, 100, and 120 mg/L and treatment time for 1,...

LWT-Food Science and Technology 73 (2016): 615-621

A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato.

Microbe(s): LWT-Food Science and Technology 73 (2016): 615-621

ABSTRACT - Full Text PDF

Slightly acid electrolyzed water (SAcEW) and ultrasound (US) treatment have emerged as an environmental-friendly antimicrobial agent. However, SAcEW treatment alone shows low antimicrobial efficiency. Therefore, the aim of this study was to develop a hurdle approach that combined SAcEW and US to improve the antimicrobial effect against Bacillus cereus as well as inhibition of the growth on...

Journal of Soonchunhyang Medical Science 14(3) p. 785794 February 2009

Bactericidal Effect of super oxidized water generated by Medilox against Bacteria, Fungi and Mycobacteria

Microbe(s): Journal of Soonchunhyang Medical Science 14(3) p. 785794 February 2009

ABSTRACT - Full Text PDF

Background : Disinfection is essential for the prevention of hospital infection. Medilox, an super oxidized water generated by Medilox (SOO SAN EC CO., LTD. Yongin, Korea) was developed as a disinfectant in Korea. This is not costly and does not caany clinical problems and environmental pollution. We evaluated bactericidal activity ofMedilox against several clinical isolates and standard strains....

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...

International journal of clinical and experimental medicine 8.7 (2015): 11463

An nvestigation into the in-vitro effectiveness of electrolyzed water against various microorganisms

Microbe(s): International journal of clinical and experimental medicine 8.7 (2015): 11463

ABSTRACT - Full Text PDF

The aim of this study was to investigate the in-vitro antimicrobial activity of usage and normal concentrations of electrolyzed water in hospital. In our study, the effects of different concentrations of electrolyzed water on two gram positive, four gram negative standard strains and clinical isolates of four gram negative, two gram positive, one spore-forming bacillus and Myroides spp strains...

Analytical Sciences 16.4 (2000): 365-369

The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials

Microbe(s): Analytical Sciences 16.4 (2000): 365-369

ABSTRACT - Full Text PDF

Acidic electrolyzed water (acidic EW), which is prepared by the electrolysis of an aqueous NaCl solution, has recently become of great importance for disinfection in a variety of fields, including medicine, the food industry and agriculture. In a previous paper we showed that: 1) acidic EW is a mixture of hypocholorite ion, hypochlorous acid and chlorine, depending upon the pH; 2) hypochlorous...

International Journal of Food Microbiology 61.2 (2000): 199-207

Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens

Microbe(s): International Journal of Food Microbiology 61.2 (2000): 199-207

ABSTRACT - Full Text PDF

This study was undertaken to evaluate the efficacy of electrolyzed oxidizing (EO) and chemically modified water with properties similar to the EO water for inactivation of different types of foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Bacillus cereus). A five-strain cocktail of each microorganism was exposed to deionized water (control), EO water and chemically...

Journal of Food Protection 63.11 (2000): 1534-1537

Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH

Microbe(s): Journal of Food Protection 63.11 (2000): 1534-1537

ABSTRACT - Full Text PDF

To identify the primary component responsible in electrolyzed oxidizing (EO) water for inactivation, this study determined the concentrations of hypochlorous acid (HOCl) and hypochlorite ions (OCl-) and related those concentrations to the microbicidal activity of the water. The ultraviolet absorption spectra were used to determine the concentrations of HOCl and OCl- in EO water and the chemical...

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 64.12 (2001): 1935-1942

Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions

Microbe(s): Journal of Food Protection 64.12 (2001): 1935-1942

ABSTRACT - Full Text PDF

Effects of storage temperature (1, 5, and 10 C) on growth of microbial populations (total aerobic bacteria, coliform bacteria, Bacillus cereus, and psychrotrophic bacteria) on acidic electrolyzed water (AcEW)-treated fresh-cut lettuce and cabbage were determined. A modified Gompertz function was used to describe the kinetics of microbial growth. Growth data were analyzed using regression...

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....

Food Control 22.2 (2011): 318-322

Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom

Microbe(s): Food Control 22.2 (2011): 318-322

ABSTRACT - Full Text PDF

In this study we investigated the effects of low concentration electrolyzed water (LcEW) and several other sanitizers (strong acid electrolyzed water (SAEW), aqueous ozone (AO), 1% citric acid (CA) and sodium hypochlorite solution (NaOCl)) on the inactivation of natural microflora (total aerobic bacteria counts (TBC) and yeasts and moulds (YM)) and foodborne pathogens (Escherichia coli O157:H7,...

Journal of Food Safety 31.1 (2011): 28-34

EFFICACY OF SLIGHTLY ACIDIC ELECTROLYZED WATER (SAEW) FOR REDUCING MICROBIAL CONTAMINATION ON FRESH CUT CILANTRO

Microbe(s): Journal of Food Safety 31.1 (2011): 28-34

ABSTRACT - Full Text PDF

The efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro was investigated in this study. The impacts of SAEW on the microbes of cilantro samples inoculated with two kinds of bacteria (Escherichia coli O78 and Bacillus subtilis 1.1849) were evaluated in comparison with NaClO solution and acidic electrolyzed water (AEW). Dipping with AEW,...