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Results: 103 published articles

Meat Science 71.1 (2005): 79-91

Post-harvest interventions to reduce/eliminate pathogens in beef

Microbe(s): Meat Science 71.1 (2005): 79-91

ABSTRACT - Full Text PDF

In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths each year. However, the most recent Centers for Disease Control and Prevention report on the sources and incidence of foodborne disease, released in 2004, has shown a dramatic decrease in E. coli...

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...

Journal of Food Protection 67.7 (2004): 1377-1383

Effects of water source, dilution, storage, and bacterial and fecal loads on the efficacy of electrolyzed oxidizing water for the control of Escherichia coli O157: H7

Microbe(s): Journal of Food Protection 67.7 (2004): 1377-1383

ABSTRACT - Full Text PDF

To evaluate the potential of using electrolyzed oxidizing (EO) water for controlling Escherichia coli O157:H7 in water for livestock, the effects of water source, electrolyte concentration, dilution, storage conditions, and bacterial or fecal load on the oxidative reduction potential (ORP) and bactericidal activity of EO water were investigated. Anode and combined (7:3 anode:cathode, vol/vol) EO...

Journal of applied microbiology 115.3 (2013): 703-710

Disinfection effectiveness of slightly acidic electrolysed water in swine barns

Microbe(s): Journal of applied microbiology 115.3 (2013): 703-710

ABSTRACT - Full Text PDF

To evaluate the disinfection effectiveness of slightly acidic electrolysed water (SAEW, pH 625653), a new environmental friendly agent for inactivating micro-organisms adhered to the facility and aerosolized in the air of the swine barns and to explore the application of SAEW in livestock industries. Methods and Results Bacteria and fungi were isolated from the swine hoair and treated by SAEW....

Food Science and Technology Research 20.1 (2014): 93-100

Efficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs

Microbe(s): Food Science and Technology Research 20.1 (2014): 93-100

ABSTRACT - Full Text PDF

The efficacy of slightly acidic electrolyzed water (SAEW) to inactivate foodborne pathogens and indigenous microbiota on shell eggs was evaluated and compared to chlorine dioxide (CD), acidic electrolyzed water (AEW) and NaClO solution. The eggs were artificially inoculated with S. enteritidis, E. coli O157:H7 and S. aureus and sprayed or immersed with SAEW, alkaline electrolyzed water (AlEW)...

Poultry Science 93.9 (2014): 2320-2326

Benefits of neutral electrolyzed oxidizing water as a drinking water additive for broiler chickens

Microbe(s): Poultry Science 93.9 (2014): 2320-2326

ABSTRACT - Full Text PDF

In the wake of discussion about the of drugs in food-producing farms, it seems to be more and more important to search for ncy of treatment days was represented by the number of used daily doses per population and showed lower values in EO-water-treated groups at both farms. Furthermore, the addition of EO water resulted in a lower mortality rate. In terms of analyzed performance parameters, no...

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...

Annals of Clinical Microbiology and Antimicrobials 13.1 (2014): 29

In vitro antimicrobial activity of Medilox super-oxidized water

Microbe(s): Annals of Clinical Microbiology and Antimicrobials 13.1 (2014): 29

ABSTRACT - Full Text PDF

Super-oxidized water is one of the broad spectrum disinfectants, which was introduced recently. There are many researches to find reliable chemicals which are effective, inexpensive, easy to obtain and use, and effective for disinfection of microorganisms leading hospital infections. Antimicrobial activity of super-oxidized water is promising. The aim of this study was to investigate the in-vitro...

International journal of clinical and experimental medicine 8.7 (2015): 11463

An nvestigation into the in-vitro effectiveness of electrolyzed water against various microorganisms

Microbe(s): International journal of clinical and experimental medicine 8.7 (2015): 11463

ABSTRACT - Full Text PDF

The aim of this study was to investigate the in-vitro antimicrobial activity of usage and normal concentrations of electrolyzed water in hospital. In our study, the effects of different concentrations of electrolyzed water on two gram positive, four gram negative standard strains and clinical isolates of four gram negative, two gram positive, one spore-forming bacillus and Myroides spp strains...

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...

Applied and Environmental Microbiology 65.9 (1999): 4276-4279

Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes

Microbe(s): Applied and Environmental Microbiology 65.9 (1999): 4276-4279

ABSTRACT - Full Text PDF

The efficacy of electrolyzed oxidizing water for inactivating. Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes was evaluated. A five-strain mixture of E. coli O157:H7,S. enteritidis, or L. monocytogenes of approximately 108 CFU/ml was inoculated in 9 ml of electrolyzed oxidizing water (treatment) or 9 ml of sterile, deionized water (control) and incubated at 4 or 23 C...

Archives of biochemistry and biophysics 367.2 (1999): 311-316

Reactive oxygen species are partially involved in the bacteriocidal action of hypochlorous acid

Microbe(s): Archives of biochemistry and biophysics 367.2 (1999): 311-316

ABSTRACT - Full Text PDF

Hypochlorous acid (HOCl) is probably the most widely used disinfectant worldwide and has an important role in inflammatory reaction and in human resistance to infection. However, the nature and mechanisms of its bactericidal activity are still poorly understood. Bacteria challenged aerobically with HOCl concentrations ranging from 9.5 to 76 M exhibit higher ability to form colonies anaerobically...

Analytical Sciences 16.4 (2000): 365-369

The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials

Microbe(s): Analytical Sciences 16.4 (2000): 365-369

ABSTRACT - Full Text PDF

Acidic electrolyzed water (acidic EW), which is prepared by the electrolysis of an aqueous NaCl solution, has recently become of great importance for disinfection in a variety of fields, including medicine, the food industry and agriculture. In a previous paper we showed that: 1) acidic EW is a mixture of hypocholorite ion, hypochlorous acid and chlorine, depending upon the pH; 2) hypochlorous...

International Journal of Food Microbiology 61.2 (2000): 199-207

Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens

Microbe(s): International Journal of Food Microbiology 61.2 (2000): 199-207

ABSTRACT - Full Text PDF

This study was undertaken to evaluate the efficacy of electrolyzed oxidizing (EO) and chemically modified water with properties similar to the EO water for inactivation of different types of foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Bacillus cereus). A five-strain cocktail of each microorganism was exposed to deionized water (control), EO water and chemically...

Journal of Food Protection 63.1 (2000): 19-24

Roles of oxidation reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens

Microbe(s): Journal of Food Protection 63.1 (2000): 19-24

ABSTRACT - Full Text PDF

This study investigates the properties of electrolyzed oxidizing (EO) water for the inactivation of pathogen and to evaluate the chemically modified solutions possessing properties similar to EO water in killing Escherichia coli O157:H7. A five-strain cocktail (1010 CFU/ml) of E. coli O157:H7 was subjected to deionized water (control), EO water with 10 mg/liter residual chlorine (J.A.W-EO water),...

Journal Japanese Society of Food Science and Technology 48.11 (2001): 827-834

Sterilization effect and influence on food surface by acidic electrolyzed water treatment

Microbe(s): Journal Japanese Society of Food Science and Technology 48.11 (2001): 827-834

ABSTRACT - Full Text PDF

Recently, several reports about sterilization effect of electrolyzed water have been published. The electrolyzed water is expected as one of attractive application for sanitation of fresh food, however, to install this electrolyzed water, we have to clear the potential of the microorganism control for real food. In this paper, we try to reveal the mechanism of the microorganism control, and also...

International Journal of Food Microbiology 91.1 (2004): 13-18

Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

Microbe(s): International Journal of Food Microbiology 91.1 (2004): 13-18

ABSTRACT - Full Text PDF

The effects of chlorine and pH on the bactericidal activity of electrolyzed (EO) water were examined against Escherichia coli O157:H7 and Listeria monocytogenes. The residual chlorine concentration of EO water ranged from 0.1 to 5.0 mg/l, and the pH effect was examined at pH 3.0, 5.0, and 7.0. The bactericidal activity of EO water increased with residual chlorine concentration for both pathogens,...

Journal of Food Engineering 78.4 (2007): 1326-1332

The generation and inactivation mechanism of oxidation reduction potential of electrolyzed oxidizing water

Microbe(s): Journal of Food Engineering 78.4 (2007): 1326-1332

ABSTRACT - Full Text PDF

The Nernst equations between the oxidation reduction potential (ORP), the concentration of hypochlorous acid and chlorine and the value of pH in electrolyzed oxidizing water (EOW) were developed in three parts, which were in agreement in the measured values. The role of ORP in EOW for killing Escherichia coli O157:H7 was studied. The inactivation effect of EOW on E. coli O157:H7 was also...

Journal of Food Engineering 91.4 (2009): 582-586

Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions

Microbe(s): Journal of Food Engineering 91.4 (2009): 582-586

ABSTRACT - Full Text PDF

Neutral (NEW) and acidic (AEW) electrolyzed water were stored in open or closed glass bottles under light or dark conditions at 20 C for 30 days. The pH, oxidation reduction potential (ORP), electrical conductivity (EC), available chlorine concentration (ACC), dissolved oxygen (DO), and bactericidal efficiency of NEW and AEW were determined during storage or before and after storage,...

Journal of Food Protection 73.12 (2010): 2211-2216

Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157: H7 and Staphylococcus aureus analyzed by transmission electron microscopy

Microbe(s): Journal of Food Protection 73.12 (2010): 2211-2216

ABSTRACT - Full Text PDF

The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/liter), different treatment times, and different temperatures for inactivating Escherichia coli O157:H7 and Staphylococcus aureus was evaluated. The morphology of both pathogens also was analyzed with transmission electron microscopy. A 3-min treatment with SAEW (pH 6.0 to 6.5)...

Journal of food science 75.5 (2010): M253-M260

Studies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus

Microbe(s): Journal of food science 75.5 (2010): M253-M260

ABSTRACT - Full Text PDF

Suspension quantitative germicidal test showed that electrolyzed oxidizing water (EO water) was an efficient and rapid disinfectant. Disinfection rates towards E. coli (available chlorine concentration ACC: 12.40 mg/L) and Staphylococcus aureus (ACC: 37.30 mg/L) could reach 100% at 1 and 3 min, respectively. Disinfection mechanism of EO water was investigated at a molecular biological...

Journal of Bioscience and Bioengineering 110.3 (2010): 308-313

In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water

Microbe(s): Journal of Bioscience and Bioengineering 110.3 (2010): 308-313

ABSTRACT - Full Text PDF

In the current study, the effectiveness of slightly acidic electrolyzed water (SAEW) on an in vitro inactivation of Escherichia coli (E. coli), Staphylococcus aureus (S. aureus) and Salmonella spp. was evaluated and compared with other sanitizers. SAEW (pH 5.6, 23 mg/l available chlorine concentration; ACC; and 940 mV oxidation reduction potential; ORP) was generated by electrolysis of dilute...

Journal of Food Engineering 113.4 (2012): 548-553

Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens

Microbe(s): Journal of Food Engineering 113.4 (2012): 548-553

ABSTRACT - Full Text PDF

Low concentration electrolyzed water (LcEW) has been proved to be an effective sanitizer against pathogens in cell suspensions as well as pathogens and spoilage organisms attached to vegetables, poultry and meat. In this study, effect of current, electrolysis time and salt concentration on physical properties (pH, ORP and ACC) and inactivation efficacy of LcEW was monitored. Pure cultures of...

Journal of Food Science 77.4 (2012)

Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer

Microbe(s): Journal of Food Science 77.4 (2012)

ABSTRACT - Full Text PDF

The effects of various sanitizers on the viability and cellular injury to structures of Escherichia coli and Listeria innocua were investigated. A food grade organic acidic formulation (pH 2.5) and acidic, neutral, and basic electrolyzed water [AEW (pH 2.7, oxidation reduction potential; ORP: 1100 mV, free available chlorine; FAC: 150 ppm), NEW (pH 6.9, ORP: 840 mV, FAC: 150 ppm), BEW (pH 11.6,...

International Journal of Food Microbiology 155.3 (2012): 99-104

Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli

Microbe(s): International Journal of Food Microbiology 155.3 (2012): 99-104

ABSTRACT - Full Text PDF

The food industry has recognized electrolyzed oxidizing water (EOW) as a promising alternative decontamination technique. However, there is not a consensus about the sanitizing mechanism of EOW. In this study, we evaluated the disinfection efficacy of different types of EOW on Escherichia coli. Based on the hypothesis of hydroxyl radicals existing in EOW, in the present study, the hydroxyl...

Intl. J. Food Eng 8.3 (2012): 41

Bactericidal activity of slightly acidic electrolyzed water produced by different methods analyzed with ultraviolet spectrophotometric

Microbe(s): Intl. J. Food Eng 8.3 (2012): 41

ABSTRACT - Full Text PDF

Slightly acidic electrolyzed water (SAEW) as a novel antimicrobial agent is generated by electrolysis of dilute hydrochloric acid (HCl) and/or sodium chloride (NaCl) solution in a cell with or without a separating membrane. The ultraviolet absorption spectra were used to determine the concentration of hypochlorous acid (HClO) and hypochlorite ion (ClO ) in SAEW generated by four different...

Food Control 32.2 (2013): 626-631

Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

Microbe(s): Food Control 32.2 (2013): 626-631

ABSTRACT - Full Text PDF

The effects of hardness and pH of water used to prepare electrolyzed oxidizing (EO) water and bleach solutions on the bactericidal activity of sanitizer prepared from the water were examined. EO water and bleach solutions were prepared with hard water of 0, 50, 100, and 200 mg/l as CaCO3 at pH 5, 6, 7, and 8. Increased water hardness tended to increase free chlorine and oxidation-reduction...

Food Control 30.2 (2013): 580-584

Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water

Microbe(s): Food Control 30.2 (2013): 580-584

ABSTRACT - Full Text PDF

The resistance of thirty two strains of Escherichia coli O157:H7 and six major serotypes of non-O157 shiga toxin-producing E. coli (STEC) plus E. coli O104:H4 was tested against electrolyzed oxidizing (EO) water using two different methods; modified AOAC 955.16 sequential inoculation method and minimum inhibitory concentration (MIC). In sequential inoculation method efficacy of sodium...

Food Control 53 (2015): 117-123

Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

Microbe(s): Food Control 53 (2015): 117-123

ABSTRACT - Full Text PDF

This study investigated the effect of electrolyzed water on pathogenic bacteria cell suspensions. Specifically, we evaluated the efficacy of strong and weak acidic electrolyzed waters (SACEW, WACEW) and strong and weak alkaline electrolyzed waters (SALEW, WALEW) on Vibrio parahaemolyticus, Listeria monocytogenes, Aeromonas hyificantly more resistant to ALEW compared to ACEW. Results also show...

Food Science and Biotechnology 24.3 (2015): 1011-1016

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Microbe(s): Food Science and Biotechnology 24.3 (2015): 1011-1016

ABSTRACT - Full Text PDF

Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential of 545-600 mV, and an available chlorine concentration of 20-22 mg/L. Kashk is a dairy product with a unique aroma and a high nutritive value produced in Iran. A 2/1 SAEW/kashk ratio showed 1.42, 1.13,...

Food Control 60 (2016): 440-446

Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments

Microbe(s): Food Control 60 (2016): 440-446

ABSTRACT - Full Text PDF

This study discussed the effects of different bacterial concentrations and centrifugations on the antimicrobial efficacy of electrolyzed oxidizing (EO) water on Bacillus subtilis and Escherichia coli O157:H7. Overnight grown bacterial cultures were centrifuged 1 to 3 times and bacterial concentrations were adjusted to approximately 9 (high), 7 (medium), or 5 (low) log10 CFU/mL. Antimicrobial...

Journal of Food Protection 62.8 (1999): 857-860

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water

Microbe(s): Journal of Food Protection 62.8 (1999): 857-860

ABSTRACT - Full Text PDF

One milliliter of culture containing a five-strain mixture of Escherichia coli O157:H7 (1010 CFU) was inoculated on a 100-cm2 area marked on unscarred cutting boards. Following inoculation, the boards were air-dried under a laminar flow hood for 1 h, immersed in 2 liters of electrolyzed oxidizing water or sterile deionized water at 23 C or 35 C for 10 or 20 min; 45 C for 5 or 10 min; or 55 C for...

Letters in Applied Microbiology 40.5 (2005): 341-346

Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water

Microbe(s): Letters in Applied Microbiology 40.5 (2005): 341-346

ABSTRACT - Full Text PDF

Aim: To ascertain the efficacy of neutral electrolysed water (NEW) in reducing Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes on glass and stainless steel surfaces. Its effectiveness for that purpose is compared with that of a sodium hypochlorite (NaClO) solution with similar pH, oxidation-reduction potential (ORP) and active chlorine content. Methods...

Journal of Food Protection 70.1 (2007): 102-108

Direct measurement of chlorine penetration into biofilms during disinfection

Microbe(s): Journal of Food Protection 70.1 (2007): 102-108

ABSTRACT - Full Text PDF

This study evaluated the efficacy of neutral electrolyzed water (NEW; 64.1 mg/liter of active chlorine) to reduce populations of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes on plastic and wooden kitchen cutting boards. Its effectiveness was compared with that of a sodium hypochlorite solution (NaClO; 62.3 mg/liter of active chlorine). Inoculated...

Journal of Food Protection 72.6 (2009): 1315-1320

Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols

Microbe(s): Journal of Food Protection 72.6 (2009): 1315-1320

ABSTRACT - Full Text PDF

This study investigated residual bacteria and different food types left on tableware items after various washing and sanitization protocols. Escherichia coli K-12 and Staphylococcus epidermidis were inoculated into whole milk and soft cream cheese. The milk was used to contaminate regular drinking glasses and the cheese was used to contaminate plates and silverware. These tableware items were...

Journal of Food Engineering 110.4 (2012): 541-546

Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods

Microbe(s): Journal of Food Engineering 110.4 (2012): 541-546

ABSTRACT - Full Text PDF

The effectiveness of neutral electrolyzed water (NEW) to sanitize cutting boards used for food preparation was investigated. Cutting boards made of hardwood and bamboo were inoculated with Escherichia coli K12 and Listeria innocua, dried for 1 h, washed, rinsed and sanitized with NEW, sodium hypochlorite (NaClO) solution, or tap water (control). After each washing protocol, surviving bacterial...

Food control 33.1 (2013): 232-238

Sanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes

Microbe(s): Food control 33.1 (2013): 232-238

ABSTRACT - Full Text PDF

Electrochemically activated water (ECAW), also known as electrolyzed water, and ozonized water are typically effective in inactivating bacteria, but their generation typically uses high current and voltage. A few simpler antimicrobial technologies that are also based on the application of a mild electrical current have been recently marketed to food retail and service customers claiming to have...

Food Control 73 (2017): 889-899

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

Microbe(s): Food Control 73 (2017): 889-899

ABSTRACT - Full Text PDF

The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food contact surface was evaluated. Stainless steel coupon was chosen as attachment surface for Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012, representing bacteria, yeast and mold,...

Poultry Science 82.1 (2003): 158-162

The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs

Microbe(s): Poultry Science 82.1 (2003): 158-162

ABSTRACT - Full Text PDF

Research was conducted to compare the effectiveness of electrolyzed oxidative (EO) water applied using an electrostatic spraying system (ESS) for killing populations of bacteria that are of concern to the poultry industry. Populations of pathogenic bacteria (Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes), and the indicator bacterium Escherichia coli were applied to...