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...