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Search over 300 published research articles on hypochlorous acid

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Results: 11 published articles

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 63.11 (2000): 1534-1537

Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH

Microbe(s): Journal of Food Protection 63.11 (2000): 1534-1537

ABSTRACT - Full Text PDF

To identify the primary component responsible in electrolyzed oxidizing (EO) water for inactivation, this study determined the concentrations of hypochlorous acid (HOCl) and hypochlorite ions (OCl-) and related those concentrations to the microbicidal activity of the water. The ultraviolet absorption spectra were used to determine the concentrations of HOCl and OCl- in EO water and the chemical...

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 of Food Protection 66.8 (2003): 1379-1384

Stability of Electrolyzed Oxidizing Water and Its Efficacy against Cell Suspensions of Salmonella Typhimurium and Listeria monocytogenes

Microbe(s): Journal of Food Protection 66.8 (2003): 1379-1384

ABSTRACT - Full Text PDF

Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its levels of effectiveness against Listeria monocytogenes and Salmonella Typhimurium in cell suspensions have not been compared with those of other treatments. In this study, the oxidation reduction...

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 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...

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...

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...