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Results: 20 published articles

International Journal of Food Microbiology 72.1 (2002): 77-83

Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing

Microbe(s): International Journal of Food Microbiology 72.1 (2002): 77-83

ABSTRACT - Full Text PDF

The effectiveness of electrolyzed (EO) water for killing Campylobacter jejuni on poultry was evaluated. Complete inactivation of C. jejuni in pure culture occurred within 10 s after exposure to EO or chlorinated water, both of which contained 50 mg/l of residual chlorine. A strong bactericidal activity was also observed on the diluted EO water (containing 25 mg/l of residual chlorine) and the...

Poultry Science 81.10 (2002): 1598-1605

Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry

Microbe(s): Poultry Science 81.10 (2002): 1598-1605

ABSTRACT - Full Text PDF

Foodborne pathogens in cell suspensions or attached to surfaces can be reduced by electrolyzed oxidizing (EO) water; however, the use of EO water against pathogens associated with poultry has not been explored. In this study, acidic EO water [EO-A; pH 2.6, chlorine (CL) 20 to 50 ppm, and oxidation-reduction potential (ORP) of 1,150 mV], basic EO water (EO-B; pH 11.6, ORP of -795 mV), CL, ozonated...

Food science and technology research 9.1 (2003): 100-103

The use of electrolyzed water for sanitation control of eggshells and GP center

Microbe(s): Food science and technology research 9.1 (2003): 100-103

ABSTRACT - Full Text PDF

The use of electrolyzed water for washing and sanitizing eggshells and an egg washer was evaluated for its effectiveness at a Grade & Packing Center adjacent to a poultry farm for a period of nine months. The test results indicate improvement in sanitation control. Dissolving yolks of broken eggs with electrolyzed alkaline water followed by sanitizing with electrolyzed acidic water produced...

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...

Poultry Science 83.12 (2004): 2071-2078

Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs

Microbe(s): Poultry Science 83.12 (2004): 2071-2078

ABSTRACT - Full Text PDF

During commercial processing, eggs are washed in an alkaline detergent and then rinsed with chlorine to reduce dirt, debris, and microorganism levels. The alkaline and acidic fractions of electrolyzed oxidizing (EO) water have the ability to fit into the 2-step commercial egg washing process easily if proven to be effective. Therefore, the efficacy of EO water to decontaminate Salmonella...

Poultry Science 84.11 (2005): 1778-1784

Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing

Microbe(s): Poultry Science 84.11 (2005): 1778-1784

ABSTRACT - Full Text PDF

This study was undertaken to investigate the efficacy of alkaline and acidic electrolyzed (EO) water in preventing and removing fecal contaminants and killing Campylobacter jejuni on poultry carcasses under simulated industrial processing conditions. New York dressed and defeathered chicken carcasses spot-inoculated with cecal material or C. jejuni were subjected to spraying treatment with...

Journal of Food Protection 68.5 (2005): 986-990

Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs

Microbe(s): Journal of Food Protection 68.5 (2005): 986-990

ABSTRACT - Full Text PDF

The efficacy of acidic electrolyzed (EO) water produced at three levels of total available chlorine (16, 41, and 77 mg/liter) and chlorinated water with 45 and 200 mg/liter of residual chlorine was investigated for inactivating Salmonella Enteritidis and Listeria monocytogenes on shell eggs. An increasing reduction in Listeria population was observed with increasing chlorine concentration from 16...

Journal of Food Protection 69.9 (2006): 2143-2150

Efficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter

Microbe(s): Journal of Food Protection 69.9 (2006): 2143-2150

ABSTRACT - Full Text PDF

The ability of electrolyzed (EO) water to inactivate Listeria monocytogenes in suspension and biofilms on stainless steel in the presence of organic matter (sterile filtered chicken serum) was investigated. A five-strain mixture of L. monocytogenes was treated with deionized, alkaline EO, and acidic EO water containing chicken serum (0, 5, and 10 ml/liter) for 1 and 5 min. Coupons containing L....

Journal of Food Protection 69.7 (2006): 1616-1622

Electrolyzed oxidizing anode water as a sanitizer for use in abattoirs

Microbe(s): Journal of Food Protection 69.7 (2006): 1616-1622

ABSTRACT - Full Text PDF

The effectiveness of electrolyzed oxidizing anode (EOA) water (oxidation-reduction potential, 1,120 mV; pH 2.0) as a sanitizer for use in abattoirs was compared with the iodophor (IOD) Mikroklene (25 ppm), a sanitizer approved for use by regulatory authorities in Canada and the United States. A total of 240 swab (100 cm2) samples were obtained from 4 sites on the kill floor and 16 sites in the...

Poultry science 86.10 (2007): 2239-2244

Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions

Microbe(s): Poultry science 86.10 (2007): 2239-2244

ABSTRACT - Full Text PDF

A study was conducted to investigate the effects of spray washing broiler carcasses with acidified electrolyzed oxidizing water (EO) or sodium hypochlorite (HOCl) solutions for 5, 10, or 15 s. Commercial broiler carcasses were contaminated with 0.1 g of broiler cecal contents inoculated with 105 cells of Campylobacter and 105 cells of nalidixic acid-resistant Salmonella. Numbers of bacteria...

Poultry Science 86.1 (2007): 123-127

Spoilage microflora of broiler carcasses washed with electrolyzed oxidizing or chlorinated water using an inside-outside bird washer

Microbe(s): Poultry Science 86.1 (2007): 123-127

ABSTRACT - Full Text PDF

The effect of acidic, electrolyzed oxidizing (EO) water and chlorinated water on the spoilage microflora of processed broiler carcasses was examined. Carcasses were sprayed for 5 s at 80 psi with tap, chlorinated, or EO water in an inside-outside bird washer. Treated carcasses were then stored at 4 C for 0, 3, 7, or 14 d, and the microbial flora of the carcasses was sampled using the...

International Journal of Food Microbiology 130.2 (2009): 88-93

Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

Microbe(s): International Journal of Food Microbiology 130.2 (2009): 88-93

ABSTRACT - Full Text PDF

The efficiency of slightly acidic electrolyzed water (SAEW) at different temperatures (4, 20 and 45 C) for inactivation of Salmonella enteritidis and it on the surface of shell eggs was evaluated. The bactericidal activity of SAEW, sodium hypochlorite solution (NaClO) and acidic electrolyzed water (AEW) to inactivate S. enteritidis was also compared. SAEW with a pH value of 6.0-6.5 used was...

Journal of Food Science 77.1 (2012)

Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat

Microbe(s): Journal of Food Science 77.1 (2012)

ABSTRACT - Full Text PDF

Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each of 10 0.2 g in weight and 2.5 2.5 cm2 in size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) and Salmonella Typhimurium (ATCC 14028) and subjected to...

The University of Georgia Cooperative Extension

Preventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water

Microbe(s): The University of Georgia Cooperative Extension

ABSTRACT - Full Text PDF

Salmonella spp. may be found in the nest box of breeder chickens, cold egg-storage rooms at the farm, on the hatchery truck, or in the hatchery environment (5). These bacteria may then be spread to fertilized hatching eggs on the shell or, in some cases, may penetrate the shell and reside just beneath the surface of the eggshell.Research has demonstrated that contamination of raw poultry products...

Poultry Science 94.9 (2015): 2059-2065

Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.

Microbe(s): Poultry Science 94.9 (2015): 2059-2065

ABSTRACT - Full Text PDF

In order to reduce the risk of enteric pathogens transmission in animal farms, the disinfection effectiveness of slightly acidic electrolyzed water (SAEW, pH 5.85 to 6.53) for inactivating Salmonella Enteritidis on the surface of plastic poultry transport cages was evaluated. The coupled effects of the tap water cleaning time (5 to 15 s), SAEW treatment time (20 to 40 s), and available chlorine...

Food Control 50 (2015): 472-476

Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants.

Microbe(s): Food Control 50 (2015): 472-476

ABSTRACT - Full Text PDF

This study investigated the effectiveness of spraying electrolysed water for reducing the numbers of Campylobacter on chicken carcasses. Previous studies have used solutions with free chlorine concentrations above 25 ppm and low pH to treat inoculated carcasses. The four trials described here were carried out at process plants treating naturally contaminated, hot, birds with electrolysed sodium...

Poultry science 94.11 (2015): 2838-2848

Reduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water

Microbe(s): Poultry science 94.11 (2015): 2838-2848

ABSTRACT - Full Text PDF

The objective of this study was to evaluate the effectiveness of slightly acidic electrolyzed water (SAEW) in reducing pathogens on pure cultures and on cotton fabric surfaces in the presence of organic matter and estimate its efficacy in comparison with povidone iodine solution for reducing pathogenic microorganisms on internal surfaces of layer houses. Pure cultures of E.coli, S.enteritidis,...

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...