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Search over 300 published research articles on hypochlorous acid

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Results: 12 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...

Journal of Food Science 66.5 (2001): 729-733

Inactivation of Listeria monocytogenes in recirculated brine for chilling thermally processed bacon using an electrochemical treatment system

Microbe(s): Journal of Food Science 66.5 (2001): 729-733

ABSTRACT - Full Text PDF

An electrochemical treatment system consisting of a pulsed electrical power supply and an electrical treatment chamber was designed and evaluated for inactivation Listeria monocytogenes in recirculated brine for chilling processed bacons. The brine was tested under different currents and temperatures. An average D-value of 1.61 min in the storage tank could be achieved at 7 mA/cm3 current with...

Meat Science 68.3 (2004): 463-468

Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork

Microbe(s): Meat Science 68.3 (2004): 463-468

ABSTRACT - Full Text PDF

To date, the effectiveness of electrolyzed oxidizing (EO) water against bacteria associated with fresh pork has not been determined. Using a hand-held, food-grade garden sprayer, distilled water (W), chlorinated water (CL; 25 ppm), 2% lactic acid (LA), acidic EO water (EOA), or aged acidic EO water (AEOA; stored at 4 C for 24 h) was sprayed (15 s) onto pork bellies inoculated with feces...

Meat Science 71.2 (2005): 327-333

Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats

Microbe(s): Meat Science 71.2 (2005): 327-333

ABSTRACT - Full Text PDF

Experiments were conducted to determine the effectiveness of acidic (EOA) or basic electrolyzed oxidizing (EOB) water, alone or in combination, on ready-to-eat (RTE) meats to reduce Listeria monocytogenes (LM). Frankfurters or ham surfaces were experimentally inoculated with LM and subjected to dipping or spraying treatments (25 or 4 C for up to 30 min) with EOA, EOB, and other food grade...

Food Science and Biotechnology 21.6 (2012): 1549-1555

Modeling the response of Listeria monocytogenes at various storage temperatures in pork with/without electrolyzed water treatment

Microbe(s): Food Science and Biotechnology 21.6 (2012): 1549-1555

ABSTRACT - Full Text PDF

The objective of this study was to develop a model of the growth of Listeria monocytogenes in pork untreated or treated with low concentration electrolyzed water (LcEW) and strong acid electrolyzed water (SAEW), as a function of temperature. The experimental data obtained under different temperatures (4, 10, 15, 20, 25, and 30 C) were fitted into the modified Gompertz model to generate the growth...

Food Control 30.1 (2013): 176-183

Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

Microbe(s): Food Control 30.1 (2013): 176-183

ABSTRACT - Full Text PDF

The objectives of this study were to evaluate the effectiveness of low concentration electrolyzed water (LcEW) and other carcass decontaminants against Escherichia coli O157:H7 and Listeria monocytogenes in fresh pork and to conduct the shelf life/sensory study of pork. Pork samples were inoculated with approximately 5 log cfu/g of afore mentioned pathogens and dip treated with distilled water...

Food Control 47 (2015): 277-284

Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

Microbe(s): Food Control 47 (2015): 277-284

ABSTRACT - Full Text PDF

This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium in fresh pork as well as to study the shelf life and sensory quality (color, odor, and texture) of pork during storage at 4 and 10 C....

Polymers 7.12 (2015): 2638-2649

Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.

Microbe(s): Polymers 7.12 (2015): 2638-2649

ABSTRACT - Full Text PDF

The article focuses on investigation of the effects of usage of acidic electrolyzed water (AEW) with different sodium chloride concentration (0.001, 0.01, and 0.1) for the preparation of carrageenan and gelatine hydrosols and hydrogels. To determine physiochemical properties of hydrosols, the pH, oxidation-reduction potential (ORP), available chloride concentration (ACC) and rheological...

Foods 5.2 (2016): 42

Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.

Microbe(s): Foods 5.2 (2016): 42

ABSTRACT - Full Text PDF

Electrolyzed water generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E. coli O157:H7, and Salmonella sp. at 250 ppm free available chlorine (FAC) and achieved greater than...

Food Control 54 (2015): 317-321

The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

Microbe(s): Food Control 54 (2015): 317-321

ABSTRACT - Full Text PDF

The bactericidal efficacy of acidic electrolyzed oxidizing water (AC-EW) (pH = 2.30, free chlorine = 38 ppm) and sterile distilled water (DW) on three pathogens (Escherichia coli O157:H7 Salmonella Typhimurium, and Listeria monocytogenes) inoculated on raw trout skin, chicken legs and beef meat surfaces was evaluated. The decontaminating effect of AC-EW and DW was tested for 0 (control), 1, 3, 5...

Journal of Food Protection 78.6 (2015): 1147-1153

Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)

Microbe(s): Journal of Food Protection 78.6 (2015): 1147-1153

ABSTRACT - Full Text PDF

The ability of acidic electrolyzed oxidizing water (AEO) and neutral electrolyzed oxidizing water (NEO) to inactivate the murine norovirus (MNV-1) surrogate for human norovirus and hepatitis A virus (HAV) in suspension and on stainless steel coupons in the presence of organic matter was investigated. Viruses containing tryptone (0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0) were mixed with AEO and NEO...

Food control 60 (2016): 505-510

Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.

Microbe(s): Food control 60 (2016): 505-510

ABSTRACT - Full Text PDF

Slightly acidic electrolyzed water (SAEW), considered as a broad-spectrum and high-performance bactericide are increasingly applied in the food industry. However, its disinfection mechanism has not been completely elucidated. This study aims to examine the disinfection efficacy and mechanism of SAEW on Staphylococcus aureus, compared with that of sodium hypochlorite (NaClO) and hydrochloric acid...