EcoloxTech HOCL Research

Search over 300 published research articles on hypochlorous acid

See our COVID-19 virus research – CLICK HERE

Results: 11 published articles

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...

Journal of food protection 65.8 (2002): 1276-1280

Effectiveness of electrolyzed water as a sanitizer for treating different surfaces

Microbe(s): Journal of food protection 65.8 (2002): 1276-1280

ABSTRACT - Full Text PDF

The effectiveness of electrolyzed (EO) water at killing Enterobacter aerogenes and Staphylococcus aureus in pure culture was evaluated. One milliliter (approximately 109 CFU/ml) of each bacterium was subjected to 9 ml of EO water or control water (EO water containing 10% neutralizing buffer) at room temperature for 30 s. Inactivation (reduction of >9 log10 CFU/ml) of both pathogens occurred...

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...

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...

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...

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...

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 60 (2016): 320-328

Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry

Microbe(s): Food Control 60 (2016): 320-328

ABSTRACT - Full Text PDF

In the dairy industry, cleaning and disinfection of surfaces are important issues and development of innovative strategies may improve food safety. This study was aimed to optimize the combined effect of alkaline electrolyzed water (AEW) and neutral electrolyzed water (NEW) as s were significantly affected by surface roughness electropolished SSP required 10 min, 100 mg/L AEW at 30 C, whereas SSP...

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,...