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Results: 31 published articles

Crop protection 54 (2013): 43-47

Using electrolyzed oxidizing water combined with an ultrasonic wave on the postharvest diseases control of pineapple fruit cv. Phu Lae

Microbe(s): Crop protection 54 (2013): 43-47

ABSTRACT - Full Text PDF

The effects of ultrasound (US) and electrolyzed oxidizing (EO) water on postharvest decay of pineapple cv. Phu Lae were investigated using Fusarium sp. isolated from pineapple fruits. The effect of EO water and US irradiation on in vitro growth inhibition of Fusarium sp. was studied. Spore suspensions were treated EO water with free chlorine at 100, 200 and 300 ppm and different frequencies of...

Plant disease 76.5 (1992): 457-461

Injection of electrolytically generated chlorine into citrus microirrigation systems for the control of certain waterborne root pathogens

Microbe(s): Plant disease 76.5 (1992): 457-461

ABSTRACT - Full Text PDF

Electrolytically generated chlorine was injected into citrus microirrigation systems. Propagules of Phytophthora nicotianae var. parasitica, P. citrophthora, Fusarium spp., algae, and slime-forming bacteria were killed. Nematodes were found to resist free-chlorine levels in water of up to 50 g ml-1. Microemitters delivering chlorinated water were less frequently blocked by bacterial and/or...

Plant Disease 83.7 (1999): 627-632

Comparison of effects of acidic electrolyzed water and NaOCl on Tilletia indica teliospore germination

Microbe(s): Plant Disease 83.7 (1999): 627-632

ABSTRACT - Full Text PDF

Definitive identification of free teliospores of Tilletia indica, causal agent of Karnal bunt of wheat, requires polymerase chain reaction (PCR)-based diagnostic tests. Since direct PCR amplification from teliospores has not been reliable, teliospores first must be germinated in order to obtain adequate DNA. We have routinely surface-sterilized teliospores for 2 min with 0.4% (vol/vol) sodium...

HortScience 36.7 (2001): 1310-1314

Fungicidal effectiveness of electrolyzed oxidizing water on postharvest brown rot of peach

Microbe(s): HortScience 36.7 (2001): 1310-1314

ABSTRACT - Full Text PDF

The fungicidal effectiveness of electrolyzed oxidizing (EO) water on peach [Prunus persica (L.) Batsch.] fruit was studied. Fruit were inoculated with a spore suspension of 5 105 conidia/mL of Monilinia fructicola [(G. Wint.) Honey] applied as a drop on wounded and nonwounded fruits, or by a uniform spray-mist on nonwounded fruits. Fruit were immersed in tap water at 26 C for 5 or 10 minutes...

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...

International Journal of Food Microbiology 86.3 (2003): 231-237

Treatment of Escherichia coli O157: H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water

Microbe(s): International Journal of Food Microbiology 86.3 (2003): 231-237

ABSTRACT - Full Text PDF

Electrolyzed oxidizing water is a relatively new concept that has been utilized in agriculture, livestock management, medical sterilization, and food sanitation. Electrolyzed oxidizing (EO) water generated by passing sodium chloride solution through an EO water generator was used to treat alfalfa seeds and sprouts inoculated with a five-strain cocktail of nalidixic acid resistant Escherichia coli...

Crop Protection 22.1 (2003): 73-77

Evaluation of acidic electrolyzed water for phytotoxic symptoms on foliage and flowers of bedding plants

Microbe(s): Crop Protection 22.1 (2003): 73-77

ABSTRACT - Full Text PDF

Acidic electrolyzed oxidizing (EO) water quickly kills a variety of fungi and shows promise as a broad-spectrum contact fungicide for control of foliar diseases of greenhouse-grown ornamentals. One requirement for use in the greenhouse is that EO water will not cause excessive phytotoxic symptoms on a wide variety of species. In one experiment, two applications of EO water did not damage 15...

Food Science and Technology Research 11.2 (2005): 135-150

Applications of electrolyzed water in agriculture & food industries

Microbe(s): Food Science and Technology Research 11.2 (2005): 135-150

ABSTRACT - Full Text PDF

Microbial control of postharvest diseases has been extensively studied and appears to be a viable technology. Food safety must be ensured at each postharvest processing step, including handling, washing of raw materials, cleaning of utensils and pipelines, and packaging. Several commercial products are available for this purpose. The time is ripe for developing new techniques and technologies....

Crop Protection 29.4 (2010): 386-389

Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine during storage

Microbe(s): Crop Protection 29.4 (2010): 386-389

ABSTRACT - Full Text PDF

The effect of electrolyzed oxidizing (EO) water in combination with ozone to control postharvest decay of tangerine was investigated. The spore suspension containing 105 conidia ml 1 of Penicillium digitatum was prepared. EO water was generated by electrolysis of various concentrations of NaCl solution (5, 25, 50% and saturated NaCl). The spore suspension was inoculated into EO water and...

Journal of Food Science 76.4 (2011): C520-C524

Reduction of pesticide residues on fresh vegetables with electrolyzed water treatment

Microbe(s): Journal of Food Science 76.4 (2011): C520-C524

ABSTRACT - Full Text PDF

Degradation of the 3 pesticides (acephate, omethoate, and dimethyl dichloroviny phosphate [DDVP]) by electrolyzed water was investigated. These pesticides were commonly used as broad-spectrum insecticides in pest control and high-residual levels had been detected in vegetables. Our research showed that the electrolyzed oxidizing (EO) water (pH 2.3, available chlorine concentration:70 ppm,...

Crop protection 42 (2012): 128-133

Efficiency of electrolyzed water (EW) on inhibition of Phytophthora parasitica var. nicotianae growth in vitro

Microbe(s): Crop protection 42 (2012): 128-133

ABSTRACT - Full Text PDF

The efficiency of slightly acidic electrolyzed water (SAEW with pH 5.06.5) and strong acidic electrolyzed water (StAEW with pH less than 3.0) on the inactivation of Phytophthora parasitica var. nicotianae growth in vitro was studied. The treatment conditions included inundating time (30, 60, 120 and 300 s), treatment interval (24, 48 and 72 h) and available chlorine concentration (ACC, 30, 60 and...

Acta Hortic 1065 (2015): 1599-1605

A new perspective in controlling postharvest citrus rots: the of electrolyzed water.

Microbe(s): Acta Hortic 1065 (2015): 1599-1605

ABSTRACT - Full Text PDF

The efficacy of thin-film diamond coated electrodes (DiaCell 101) for disinfection of water artificially contaminated with Penicillium digitatum and Pseudomonas spp. was tested. Electrolysis process was performed with different operation conditions: current densities at 4, 8, and 12A and water flow rate at 150, 300, and 600 L/h. For both pathogens, the experiments were performed in water...

Journal of Agricultural and Food Chemistry 50.3 (2002): 633-641

Decontamination of aflatoxin-forming fungus and elimination of aflatoxin mutagenicity with electrolyzed NaCl anode solution

Microbe(s): Journal of Agricultural and Food Chemistry 50.3 (2002): 633-641

ABSTRACT - Full Text PDF

Electrolysis of a 0.1% (17.1 mM) solution of NaCl using separate anode and cathode compartments gives rise to solutions containing active chemical species. The strongly acidic anode solution (EW(+)) has high levels of dissolved oxygen and available chlorine in a form of hypochlorous acid (HOCl) with a strong potential for sterilization, which we have investigated here. Exposing Aspergillus...

Journal of agricultural and Food Chemistry 50.1 (2002): 230-234

Inactivation of Staphylococcal enterotoxin-A with an electrolyzed anodic solution

Microbe(s): Journal of agricultural and Food Chemistry 50.1 (2002): 230-234

ABSTRACT - Full Text PDF

Electrolyzed anodic NaCl solutions [EW(+)], prepared by the electrolysis of 0.1% NaCl, have been shown to instantly inactivate most pathogens that cause food-borne disease. Elimination of food-borne pathogens does not necessarily guarantee food safety because enterotoxins produced by pathogens may remain active. We have tested whether EW(+) can inactivate Staphylococcal enterotoxin A (SEA), one...

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...

Journal of Food Protection 73.3 (2010): 483-487

Inhibition of microbial growth and enrichment of -aminobutyric acid during germination of brown rice by electrolyzed oxidizing water

Microbe(s): Journal of Food Protection 73.3 (2010): 483-487

ABSTRACT - Full Text PDF

Electrolyzed oxidizing water (EOW) has been regarded as a potential environmentally friendly broad spectrum microbial decontaminant. EOW with a pH of 3.0 and oxidation reduction potential of 1,079.0 mV were generated by the electrolysis of a dilute NaCl solution (20 mM) in an electrochemical cell. The effects of EOW, 1% NaClO solution, and alkaline electrolyzed water on controlling microbial...

Food Control 23.2 (2012): 515-521

Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis

Microbe(s): Food Control 23.2 (2012): 515-521

ABSTRACT - Full Text PDF

Fusarium Head Blight (FHB), caused by a blend of Fusarium species, is a destructive fungal disease of wheat and other small grain cereals. FHB has become an important issue in food and feed industry. Moreover, the majority of FHB pathogens have the ability to synthesize a range of mycotoxins. Although several physical and chemical control measures can be taken to control these fungi in the field,...

Food Control 27.1 (2012): 16-20

Elimination of aflatoxin B1 in peanuts by acidic electrolyzed oxidizing water

Microbe(s): Food Control 27.1 (2012): 16-20

ABSTRACT - Full Text PDF

Acidic electrolyzed oxidizing water (AcEW) is prepared by electrolyzing electrolyte solution using an electrolysis apparatus with an ion-exchange membrane. AcEW has a pH 1000 mV and a high available chlorine concentration (ACC). In this research, the effectiveness of AcEW on decontamination of aflatoxin B1 (AFB1) from naturally contaminated peanuts was investigated. According to our results,...

Food control 33.1 (2013): 1-5

The effect of electrolyzed water on decontamination, germination and -aminobutyric acid accumulation of brown rice

Microbe(s): Food control 33.1 (2013): 1-5

ABSTRACT - Full Text PDF

Electrolyzed functional water (EFW) possesses broad spectrum antimicrobial activity, and is harmless to the environment and humans. In this research EFW used in germinated brown rice (GBR) production instead of tap water. The effects of the EFW on microbial growth and gamma-aminobutyric acid (GABA) content; and the effects of available chlorine concentration (ACC) and presoaking and ultrasonic...

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...

Toxins 7.10 (2015): 4294-4314

Detoxification of aflatoxin-contaminated maize by neutral electrolyzed oxidizing water

Microbe(s): Toxins 7.10 (2015): 4294-4314

ABSTRACT - Full Text PDF

Aflatoxins, a group of extremely toxic mycotoxins produced by Aspergillus flavus, A. parasiticus and A. nomius, can occur as natural contaminants of certain agricultural commodities, particularly maize. These toxins have been shown to be hepatotoxic, carcinogenic, mutagenic and casevere human and animal diseases. The effectiveness of neutral electrolyzed oxidizing water (NEW) on aflatoxin...

Journal of Food Protection 66.2 (2003): 208-214

Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts

Microbe(s): Journal of Food Protection 66.2 (2003): 208-214

ABSTRACT - Full Text PDF

Studies have demonstrated that electrolyzed oxidizing (EO) water is effective in reducing foodborne pathogens on fresh produce. This study was undertaken to determine the efficacy of EO water and two different forms of chlorinated water (chlorine water from Cl2 and Ca(OCl)2 as sources of chlorine) in inactivating Salmonella on alfalfa seeds and sprouts. Tengram sets of alfalfa seeds inoculated...

Journal of Food Protection 66.11 (2003): 2017-2022

Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange

Microbe(s): Journal of Food Protection 66.11 (2003): 2017-2022

ABSTRACT - Full Text PDF

Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. The disinfectant effects of acidic electrolyzed oxidizing (EO) water against Salmonella enterica both in an aqueous system and on artificially contaminated alfalfa seeds were determined. The optimum ratio of seeds to EO water was determined in order to maximize the antimicrobial effect of EO water. Seeds were...

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...

Crop protection 30.10 (2011): 1274-1279

Evaluation of electrolyzed oxidizing water for phytotoxic effects and pre-harvest management of gray mold disease on strawberry plants

Microbe(s): Crop protection 30.10 (2011): 1274-1279

ABSTRACT - Full Text PDF

Near neutral (pH 6.36.5) electrolyzed oxidizing water (EO water) has been demonstrated to inactivate fungi in pure culture and to mitigate infection on fruit surfaces. One possible and as effective as a once per week captan/once per week EO treatment. The once per week captan/once per week EO treatment was significantly more effective (P 0.05) than the captan once per week treatment. Dip...

Food Control 22.8 (2011): 1311-1315

Application of electrolyzed functional water on producing mung bean sprouts

Microbe(s): Food Control 22.8 (2011): 1311-1315

ABSTRACT - Full Text PDF

Electrolyzed functional water possesses a wide variety of antimicrobial activities. Electrolyzed functional water, which used to take place of tap water in producing mung bean sprouts, was studied in this paper. The results showed that electrolyzed water can not only reduce the quantity of microorganism on the surface of mung bean sprouts, but also promote the growth of sprouts. Further research...

Food Microbiology 51 (2015): 154-162

Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage

Microbe(s): Food Microbiology 51 (2015): 154-162

ABSTRACT - Full Text PDF

This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 C. Each kale (10 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculated samples was dip treated at 40 C for 3 min with deionized water,...

Journal of food processing and preservation 39.6 (2015): 559-566

Effect of Slightly Acidic Electrolyzed Water (SAEW) Treatment on the Microbial Reduction and Storage Quality of FreshCut Cilantro

Microbe(s): Journal of food processing and preservation 39.6 (2015): 559-566

ABSTRACT - Full Text PDF

The disinfection efficacy of acidic electrolyzed water (AEW) on the fresh-cut vegetables has been recognized. However, the application of AEW in the fresh-keeping of fresh-cut vegetables was limited due to its low pH...

Journal of Food Science 80.6 (2015)

Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale

Microbe(s): Journal of Food Science 80.6 (2015)

ABSTRACT - Full Text PDF

This study evaluated the efficacy of individual treatments (thermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial...

Journal of Food Science 80.4 (2015)

Prevention of enzymatic browning of Chinese yam (Dioscorea spp.) using electrolyzed oxidizing water

Microbe(s): Journal of Food Science 80.4 (2015)

ABSTRACT - Full Text PDF

In this study, the effects of electrolyzed oxidizing water (EOW) on the prevention of enzymatic browning of fresh-cut Jiu Jinhuang Chinese yam were investigated. The yams were immersed in the inhibitors for 25 min at 20 C. Compared with the tap water (TW) treatment, the chromatic attributes were significantly different after 72 h of storage...

Food Control 50 (2015): 699-704

Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro

Microbe(s): Food Control 50 (2015): 699-704

ABSTRACT - Full Text PDF

In the present study, the disinfection efficacy on fresh-cut cilantro of the combination of strongly acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) was evaluated, in comparison with single slightly acidic electrolyzed water (SAEW) and single AcEW treatments. The populations of E. Coli O78 on inoculated cilantro treated by AlEW 5 min + AcEW 5 min, was not detected while...