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Results: 17 published articles

Letters in applied microbiology 43.6 (2006): 666-672

Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces

Microbe(s): Letters in applied microbiology 43.6 (2006): 666-672

ABSTRACT - Full Text PDF

AIM: To determine the efficacy of electrolysed oxidizing (EO) water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces. METHODS AND RESULTS: Cutting boards (bamboo, wood and plastic) and food contact surfaces (stainless steel and glazed ceramic tile) were inoculated with V. parahaemolyticus. Viable cells of V. parahaemolyticus were detected on all cutting...

Foods 5.2 (2016): 42

Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.

Microbe(s): Foods 5.2 (2016): 42

ABSTRACT - Full Text PDF

Electrolyzed water generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free available chlorine (FAC) and achieved greater than...

Journal of Veterinary Medical Science 78.7 (2016): 1123-1128

Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments

Microbe(s): Journal of Veterinary Medical Science 78.7 (2016): 1123-1128

ABSTRACT - Full Text PDF

The capacity of slightly acidic hypochlorous acid water (SAHW), in both liquid and spray form, to inactivate bacteria was evaluated as a potential candidate for biosecurity enhancement in poultry production. SAHW (containing 50 or 100 ppm chlorine, pH 6) was able to inactivate Escherichia coli and Salmonella Infantis in liquid to below detectable levels (2.6 log10 CFU/ml) within 5 sec of...

International Journal of Molecular Sciences 17.7 (2016): 1161

Effectiveness of hypochlorous acid to reduce the biofilms on titanium alloy surfaces in vitro

Microbe(s): International Journal of Molecular Sciences 17.7 (2016): 1161

ABSTRACT - Full Text PDF

Chemotherapeutic agents have been used as an adjunct to mechanical debridement for peri-implantitis treatment. The present in vitro study evaluated and compared the effectiveness of hypochlorous acid (HOCl), sodium hypochlorite (NaOCl), and chlorhexidine (CHX) at eliminating Gram-negative (E. coli and P. gingivalis) and Gram-positive (E. faecalis and S. sanguinis) bacteria. The effect of...

Food control 21.3 (2010): 286-291

Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

Microbe(s): Food control 21.3 (2010): 286-291

ABSTRACT - Full Text PDF

This study investigated efficacy of electrolyzed oxidizing water (EO water) and ice (EO ice) treatments in reducing histamine-producing bacteria (Enterobacter aerogenes, Enterobacter cloacae, Klebsiella pneumoniae, Morganella morganii and Proteus hauseri) on food contact surfaces (ceramic tile and stainless steel) and fish skin (Atlantic salmon and yellowfin tuna). Soaking ceramic tile and...

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%...

International journal of food microbiology 143.1 (2010): 54-60

Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water.

Microbe(s): International journal of food microbiology 143.1 (2010): 54-60

ABSTRACT - Full Text PDF

This study evaluated the potential of near-neutral (pH 6.36.5) electrolyzed oxidizing water (EO water) to inactivate pure cultures of Botrytis cinerea and Monilinia fructicola and to mitigate fungal infection of these organisms on fruit surfaces. Treatment of these organisms, in pure culture, with EO water at concentrations of 25, 50, 75, and 100 ppm total residual chlorine (TRC) and 10 min of...

American Society of Agricultural and Biological Engineers, 2003

CIP cleaning of a pipeline milking system using electrolyzed oxidizing water

Microbe(s): American Society of Agricultural and Biological Engineers, 2003

ABSTRACT - Full Text PDF

Milking systems, electrolyzed oxidizing water, CIP, clean in place, ATP bioluminescence Electrolyzed oxidizing (EO) water is a technology that electrolyzes a weak sodium chloride solution into sodium and chlorine, resulting in two solutions alkaline and acid. The goal of this research is to determine if EO water is an acceptable cleaning agent for pipeline milking systems. After constructing 1.5...

Journal of Aquaculture Research & Development 6.1 (2015): 1

Electrolyzed Water Applications in Aquaculture and the Seafood Industry

Microbe(s): Journal of Aquaculture Research & Development 6.1 (2015): 1

ABSTRACT - Full Text PDF

This paper discussed the effectiveness of using electrolyzed (EO) water for shelf-life extension for aquatic foods including live shellfish, and for sanitizing water and food contact surfaces. Highlight focused on the effectiveness of EO water on microorganisms and on the different parameters affecting efficacy which includes organic matter, exposure time, temperature, EO water properties, and...

Journal of Food Protection 78.6 (2015): 1147-1153

Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)

Microbe(s): Journal of Food Protection 78.6 (2015): 1147-1153

ABSTRACT - Full Text PDF

The ability of acidic electrolyzed oxidizing water (AEO) and neutral electrolyzed oxidizing water (NEO) to inactivate the murine norovirus (MNV-1) surrogate for human norovirus and hepatitis A virus (HAV) in suspension and on stainless steel coupons in the presence of organic matter was investigated. Viruses containing tryptone (0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0) were mixed with AEO and NEO...

Plant Disease 86.3 (2002): 278-281

In vitro fungicidal activity of acidic electrolyzed oxidizing water

Microbe(s): Plant Disease 86.3 (2002): 278-281

ABSTRACT - Full Text PDF

Acidic electrolyzed oxidizing (EO) water, generated by electrolysis of a dilute salt solution, recently gained attention in the food industry as a nonthermal method for microbial inactivation. Our objective was to determine if EO water has potential to control foliar diseases in greenhouses. Test fungi suspended in distilled water were combined with EO water (1:9 water:EO water) for various time...

Applied and environmental microbiology 73.14 (2007): 4463-4468

Evaluation of liquid-and fog-based application of Sterilox hypochlorous acid solution for surface inactivation of human norovirus

Microbe(s): Applied and environmental microbiology 73.14 (2007): 4463-4468

ABSTRACT - Full Text PDF

Noroviruses (NVs) are the most frequent cause of outbreaks of gastroenteritis in common settings, with surface-mediated transfer via contact with fecally contaminated surfaces implicated in exposure. NVs are environmentally stable and persistent and have a low infectious dose. Several disinfectants have been evaluated for efficacy to control viruses on surfaces, but the toxicity and potential...

Food Control 34.2 (2013): 472-477

Effect of neutral electrolyzed water on lux-tagged Listeria monocytogenes EGDe biofilms adhered to stainless steel and visualization with destructive and non-destructive microscopy techniques

Microbe(s): Food Control 34.2 (2013): 472-477

ABSTRACT - Full Text PDF

The presence of Listeria monocytogenes in food processing environment is a risk of food contamination by persistent cells due to their ability to attach to stainless steel and other surfaces. We aimed to study biofilms formation of lux-tagged L. monocytogenes EGDe on stainless steel surfaces and their control using neutral electrolyzed water (NEW), where biofilms development was monitored using...

Food Control 24.1 (2012): 116-122

Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity

Microbe(s): Food Control 24.1 (2012): 116-122

ABSTRACT - Full Text PDF

All food processing surfaces are potential sites for biofilm formation of foodborne pathogens, which may result in increased virulence and better adaptation to survival in foods. This study was aimed to evaluate the effect of two antimicrobials, neutral electrolyzed water (NEW) and nisin, and their combination, on Listeria monocytogenes Scott A biofilms formed on glass and stainless steel...

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...

Meat Science 71.2 (2005): 327-333

Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats

Microbe(s): Meat Science 71.2 (2005): 327-333

ABSTRACT - Full Text PDF

Experiments were conducted to determine the effectiveness of acidic (EOA) or basic electrolyzed oxidizing (EOB) water, alone or in combination, on ready-to-eat (RTE) meats to reduce Listeria monocytogenes (LM). Frankfurters or ham surfaces were experimentally inoculated with LM and subjected to dipping or spraying treatments (25 or 4 C for up to 30 min) with EOA, EOB, and other food grade...

Journal of food science and technology 54.5 (2017): 1321-1332

Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review

Microbe(s): Journal of food science and technology 54.5 (2017): 1321-1332

ABSTRACT - Full Text PDF

Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce...