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Results: 18 published articles

Journal of bioscience and bioengineering 112.1 (2011): 86-91

Fungicidal efficiency of electrolyzed oxidizing water on Candida albicans and its biochemical mechanism

Microbe(s): Journal of bioscience and bioengineering 112.1 (2011): 86-91

ABSTRACT - Full Text PDF

The fungicidal influencing factors of electrolyzed oxidizing water (EOW) on Candida albicans were investigated by suspension quantitative germicidal tests. Results showed that EOW possessed predominant fungicidal rate on C. albican, as high as consummately 100% after 0.5 min duration of 65.5 mg/L active available chlorine concentration (ACC). The fungicidal effect was promoted proportionally...

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...

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...

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...

Proceedings of International Conference on Agricultural and Biosystems Engineering. 2011.

A Study of membrane-less electrolyzed water fogging-spread for airborne bacteria and fungus decontamination in hen house

Microbe(s): Proceedings of International Conference on Agricultural and Biosystems Engineering. 2011.

ABSTRACT - Full Text PDF

Bioaerosols in the animal feeding facility might be the potential health risk factors to agricultural workers. A novel on-site membrane-less electrolyzed water(MLEW) generating and fogging-spread system was designed and installed in :...

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...

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...

Poultry Science 86.1 (2007): 123-127

Spoilage microflora of broiler carcasses washed with electrolyzed oxidizing or chlorinated water using an inside-outside bird washer

Microbe(s): Poultry Science 86.1 (2007): 123-127

ABSTRACT - Full Text PDF

The effect of acidic, electrolyzed oxidizing (EO) water and chlorinated water on the spoilage microflora of processed broiler carcasses was examined. Carcasses were sprayed for 5 s at 80 psi with tap, chlorinated, or EO water in an inside-outside bird washer. Treated carcasses were then stored at 4 C for 0, 3, 7, or 14 d, and the microbial flora of the carcasses was sampled using the...

Journal of Food Science 69.1 (2004): FMS23-FMS27

Activity of electrolyzed oxidizing water against Penicilium expansum in suspension and on wounded apples

Microbe(s): Journal of Food Science 69.1 (2004): FMS23-FMS27

ABSTRACT - Full Text PDF

Spores of Penicillium expansum, the primary organism responsible for the occurrence of patulin in apple juice, were exposed to electrolyzed oxidizing (EO) water in an aqueous suspension and on wounded apples. Full-strength and 50% EO water decreased viable spore populations by greater than 4 and 2 log units, respectively. Although EO water did not prevent lesion formation on fruit previously...

Journal of Food Protection 69.8 (2006): 1944-1948

Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water, and chlorine dioxide solutions modified with nonionic surfactants

Microbe(s): Journal of Food Protection 69.8 (2006): 1944-1948

ABSTRACT - Full Text PDF

The use of water flotation tanks during apple packing increases the risk of contamination of apples by spores of Penicillium expansum, which may accumulate in the recirculating water. Routine addition of sanitizers to the water may prevent such contamination. Sodium hypochlorite (NaOCl), chlorine dioxide (ClO2), and electrolyzed oxidizing (EO) water have varied activity against spores of P....

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...

Food Control 22.3-4 (2011): 452-456

Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot

Microbe(s): Food Control 22.3-4 (2011): 452-456

ABSTRACT - Full Text PDF

The efficacy of mildly heated, slightly acidic electrolyzed water (mildly heated SlAEW) at 45 C for disinfection and maintenance of sliced carrot quality was studied. Mildly heated SlAEW (23 mg/L available chlorine, pH at 5.5) was used to treat the carrots, followed by rinsing with tap water (TW) for 2 min at 4 C, and its effectiveness as a disinfectant was evaluated. The physicochemical...

LWT-Food Science and Technology 59.2 (2014): 649-655

Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm

Microbe(s): LWT-Food Science and Technology 59.2 (2014): 649-655

ABSTRACT - Full Text PDF

The work presented here aims to contribute with a sustainable alternative to chemicals for avoiding deterioration of harvested date palm fruits by evaluating the single or combined use of UV-C radiation and ozonated or electrolyzed water (EW). In this way, the effects of UV-C light (0; 2.37; 6.22; 8.29 and 12.14 kJ m 2) alone, and the combined effect of 6.22 kJ m 2 UV-C with neutral EW (NEW,...

LWT-Food Science and Technology 60.2 (2015): 1195-1199

Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits

Microbe(s): LWT-Food Science and Technology 60.2 (2015): 1195-1199

ABSTRACT - Full Text PDF

This study investigated the effect of ultrasonic treatment on the physicochemical properties (pH, available chlorine concentration (ACC), oxidation reduction potential (ORP), spectrophotometric characteristics) of slightly acidic electrolyzed water (SAEW). The effects of individual treatments (ultrasound and SAEW) and their combination on microbial loads and quality of cherry tomatoes and...

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...

Food Control 67 (2016): 177-182

Application of electrolyzed oxidizing water in production of radish sprouts to reduce natural microbiota

Microbe(s): Food Control 67 (2016): 177-182

ABSTRACT - Full Text PDF

The objective of this study was to determine the efficacy of electrolyzed oxidizing (EO) water in reducing natural microbiota on radish seed and sprout during seed soaking and sprouting. EO water with different available chlorine concentrations (ACC, 15, 20, 28, 33 and 40 mg/L) and different pH (2.5, 3.5, 4.5, 5.5 and 6.5) were used to soak radish seeds for 12 h and the surviving population of...

Food Control 69 (2016): 147-152

Disinfection effect of slightly acidic electrolyzed water on celery and cilantro

Microbe(s): Food Control 69 (2016): 147-152

ABSTRACT - Full Text PDF

This study was designed to evaluate the efficacy of slightly acidic electrolyzed water (SAEW) to reduce natural microbiota on celery and cilantro at different available chlorine concentrations (ACC), different treatment time and temperatures. Additionally, SAEW treated celery and cilantro were stored at 4 and 20 C for 6 days and population of total aerobic bacteria and yeast and mold were also...