Poultry Science 81.10 (2002): 1598-1605
Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry
Microbe(s): Poultry Science 81.10 (2002): 1598-1605
ABSTRACT - Full Text PDF
Foodborne pathogens in cell suspensions or attached to surfaces can be reduced by electrolyzed oxidizing (EO) water; however, the use of EO water against pathogens associated with poultry has not been explored. In this study, acidic EO water [EO-A; pH 2.6, chlorine (CL) 20 to 50 ppm, and oxidation-reduction potential (ORP) of 1,150 mV], basic EO water (EO-B; pH 11.6, ORP of -795 mV), CL, ozonated...