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Results: 6 published articles

Journal of Food Processing and Preservation 25.2 (2001): 91-100

Inactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water

Microbe(s): Journal of Food Processing and Preservation 25.2 (2001): 91-100


This study investigates the resistance of Listeria monocytogenes biofilms on stainless steel surfaces to electrolyzed oxidizing (EO) water. A direct agar overlay method was used to estimate the attached bacteria on stainless steel coupons after an EO water treatment. A scraping method was also used to quantify the adherent cell populations after the EO water treatment. The stainless steel surface...

Letters in Applied Microbiology 35.4 (2002): 321-325

Inactivation of Listeria monocytogenes/Flavobacterium spp. biofilms using chlorine: impact of substrate, pH, time and concentration

Microbe(s): Letters in Applied Microbiology 35.4 (2002): 321-325


Aims: To determine the effect of chlorine on mixed bacterial biofilms on stainless steel (SS) and conveyor belt surfaces. Methods and Results: Biofilms were exposed to pH-adjusted (6.5) and non-pH-adjusted solutions of chlorine (200, 400 and 600 ppm) for either 2, 10 or 20 min and survivors enumerated. There were significant differences in cell death relating to chlorine concentration and...

Food Control 34.2 (2013): 472-477

Effect of neutral electrolyzed water on lux-tagged Listeria monocytogenes EGDe biofilms adhered to stainless steel and visualization with destructive and non-destructive microscopy techniques

Microbe(s): Food Control 34.2 (2013): 472-477


The presence of Listeria monocytogenes in food processing environment is a risk of food contamination by persistent cells due to their ability to attach to stainless steel and other surfaces. We aimed to study biofilms formation of lux-tagged L. monocytogenes EGDe on stainless steel surfaces and their control using neutral electrolyzed water (NEW), where biofilms development was monitored using...

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


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...

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


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 and Bioproducts Processing 98 (2016): 333-340

Disinfection with neutral electrolyzed oxidizing water to reduce microbial and to prevent biofilm regrowth in the processing of fresh-cut vegetables

Microbe(s): Food and Bioproducts Processing 98 (2016): 333-340


Product decontamination is one of the most important processes of the hygienic practice in food industries such as Minimally Processed Vegetables (MPV) plants and sodium hypochlorite (NaOCl) solutions are commonly used as a biocide for disinfection. Although it may be corrosive and irritating when compared to , reducing the free chlorine concentration needed to sanitize salads, also decreasing...