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Results: 93 published articles

Journal of Food Protection 65.2 (2002): 411-414

Decontaminative effect of frozen acidic electrolyzed water on lettuce

Microbe(s): Journal of Food Protection 65.2 (2002): 411-414

ABSTRACT - Full Text PDF

The disinfectant effect of acidic electrolyzed water (AcEW), ozonated water, and sodium hypochlorite (NaOCl) solution on lettuce was examined. AcEW (pH 2.6; oxidation reduction potential, 1140 mV; 30 ppm of available chlorine) and NaOCl solution (150 ppm of available chlorine) reduced viable aerobes in lettuce by 2 log CFU/g within 10 min. For lettuce washed in alkaline electrolyzed water (AlEW)...

Crop protection 54 (2013): 43-47

Using electrolyzed oxidizing water combined with an ultrasonic wave on the postharvest diseases control of pineapple fruit cv. Phu Lae

Microbe(s): Crop protection 54 (2013): 43-47

ABSTRACT - Full Text PDF

The effects of ultrasound (US) and electrolyzed oxidizing (EO) water on postharvest decay of pineapple cv. Phu Lae were investigated using Fusarium sp. isolated from pineapple fruits. The effect of EO water and US irradiation on in vitro growth inhibition of Fusarium sp. was studied. Spore suspensions were treated EO water with free chlorine at 100, 200 and 300 ppm and different frequencies of...

Izumi, H. Electrolyzed water as a disinfectant for fresh cut vegetables. Journal of Food Science 64.3 (1999): 536-539

Electrolyzed water as a disinfectant for fresh cut vegetables

Microbe(s): Izumi, H. Electrolyzed water as a disinfectant for fresh cut vegetables. Journal of Food Science 64.3 (1999): 536-539

ABSTRACT - Full Text PDF

The effect of electrolyzed water on total microbial count was evaluated on several fresh-cut vegetables. When fresh-cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/blowing, microbes on all cuts were reduced by 0.6 to 2.6 logs CFU/g. Rinsing or dipping/blowing were more...

Journal of the Japanese Society for Food Science and Technology (Japan) (2000)

The effect of available chlorine concentration of the disinfecting potential of acidic electrolyzed water for shredded vegetables

Microbe(s): Journal of the Japanese Society for Food Science and Technology (Japan) (2000)

ABSTRACT - Full Text PDF

The main factor contributing to the disinfecting potential of acidic electrolyzed water (AcEW) is deduced to be the oxidizing power of available chlorine. In this study, we compared the reliability of two different methods for measuring the available chlorine concentration (ACC). Several AcEW solutions with different levels of ACC to which various reducing agents (ascorbic acid, ammonium iron...

Journal of Food Science 66.9: 1368-1372

Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water

Microbe(s): Journal of Food Science 66.9: 1368-1372

ABSTRACT - Full Text PDF

The efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. After surface inoculation, each leaf was immersed in 1.5 L of EO or acidified chlorinated water for 1 or 3 min at 22 C. Compared to a water wash only, the EO water washes significantly decreased mean...

Journal of Food Protection 64.5 (2001): 652-658

Decontamination of lettuce using acidic electrolyzed water

Microbe(s): Journal of Food Protection 64.5 (2001): 652-658

ABSTRACT - Full Text PDF

The disinfectant effect of acidic electrolyzed water (AcEW), ozonated water, and sodium hypochlorite (NaOCl) solution on lettuce was examined. AcEW (pH 2.6; oxidation reduction potential, 1140 mV; 30 ppm of available chlorine) and NaOCl solution (150 ppm of available chlorine) reduced viable aerobes in lettuce by 2 log CFU/g within 10 min. For lettuce washed in alkaline electrolyzed water (AlEW)...

Journal of Food Protection 64.12 (2001): 1935-1942

Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions

Microbe(s): Journal of Food Protection 64.12 (2001): 1935-1942

ABSTRACT - Full Text PDF

Effects of storage temperature (1, 5, and 10 C) on growth of microbial populations (total aerobic bacteria, coliform bacteria, Bacillus cereus, and psychrotrophic bacteria) on acidic electrolyzed water (AcEW)-treated fresh-cut lettuce and cabbage were determined. A modified Gompertz function was used to describe the kinetics of microbial growth. Growth data were analyzed using regression...

Journal of Food Science 66.9 (2001): 1368-1372

Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water

Microbe(s): Journal of Food Science 66.9 (2001): 1368-1372

ABSTRACT - Full Text PDF

The efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. After surface inoculation, each leaf was immersed in 1.5 L of EO or acidified chlorinated water for 1 or 3 min at 22 C. Compared to a water wash only, the EO water washes significantly decreased mean...

Journal of food protection 64.9 (2001): 1334-1340

Survival of Escherichia coli O157: H7 on strawberry fruit and reduction of the pathogen population by chemical agents

Microbe(s): Journal of food protection 64.9 (2001): 1334-1340

ABSTRACT - Full Text PDF

Survival of Escherichia coli O157:H7 was studied on strawberry, a fruit that is not usually washed during production, harvest, or postharvest handling. Two strains of the bacteria were tested separately on the fruit surface or injected into the fruit. Both strains of E. coli O157:H7 survived externally and internally at 23 C for 24 h and at 10, 5, and 20 C for 3 days. The largest reduction...

Food Research International 35.7 (2002): 657-664

Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana

Microbe(s): Food Research International 35.7 (2002): 657-664

ABSTRACT - Full Text PDF

Chlorination presents one of the few chemical options available to help manage postharvest decay. Electrolyzed oxidizing (EO) water, containing free chlorine, is the product of a new concept developed by scientists in Japan. The effectiveness of pear (Pyrus communis L.) immersion in EO water on the control of Bot. rot on European pear, cv. La-France, was investigated. Four independent experiments...

Journal of Food Protection 65.2 (2002): 411-414

Decontaminative effect of frozen acidic electrolyzed water on lettuce

Microbe(s): Journal of Food Protection 65.2 (2002): 411-414

ABSTRACT - Full Text PDF

We investigated the effects of frozen acidic electrolyzed water (AcEW) on lettuce during storage in a styrene-foam container. The lettuce was kept at 2 to 3 degrees C for 24 h. Populations of aerobic bacteria associated with lettuce packed in frozen AcEW were reduced by 1.5 log CFU/g after storage for 24 h. With frozen tap water, no microorganism populations tested in this study were reduced. A...

Journal of Food Protection 66.4 (2003): 542-548

Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes

Microbe(s): Journal of Food Protection 66.4 (2003): 542-548

ABSTRACT - Full Text PDF

A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water (control) and rubbed by hand for...

Letters in Applied Microbiology 37.6 (2003): 482-487

Inactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water

Microbe(s): Letters in Applied Microbiology 37.6 (2003): 482-487

ABSTRACT - Full Text PDF

Aims: To determine the efficacy of neutral electrolyzed water (NEW) in killing Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes, as well as nonpathogenic E. coli, on the surface of tomatoes, and to evaluate the effect of rinsing with NEW on the organoleptic characteristics of the tomatoes. Methods and Results: The bactericidal activity of NEW, containing 444 or 89 mg...

Journal of Food Protection 66.2 (2003): 208-214

Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts

Microbe(s): Journal of Food Protection 66.2 (2003): 208-214

ABSTRACT - Full Text PDF

Studies have demonstrated that electrolyzed oxidizing (EO) water is effective in reducing foodborne pathogens on fresh produce. This study was undertaken to determine the efficacy of EO water and two different forms of chlorinated water (chlorine water from Cl2 and Ca(OCl)2 as sources of chlorine) in inactivating Salmonella on alfalfa seeds and sprouts. Tengram sets of alfalfa seeds inoculated...

Journal of Food Protection 66.9 (2003): 1540-1540

Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes

Microbe(s): Journal of Food Protection 66.9 (2003): 1540-1540

ABSTRACT - Full Text PDF

A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water (control) and rubbed by hand for...

Journal of Food Science 68.3 (2003): 1013-1017

The effect of pH on inactivation of pathogenic bacteria on fresh cut lettuce by dipping treatment with electrolyzed water

Microbe(s): Journal of Food Science 68.3 (2003): 1013-1017

ABSTRACT - Full Text PDF

Fresh-cut lettuce samples inoculated with S. Typhimurium, E. coli O157:H7 or L. monocytogenes were dipped into 300 ppm electrolyzed water (EW) at pH 4 to 9 and 30 C for 5 min. The effects of treatment pH on bacterial reduction and visual quality of the lettuce were determined. The treatments at pH 4 and 8 resulted in the most effective inactivation of E. coli O157:H7, but the effect of pH was...

Journal of Food Protection 66.11 (2003): 2017-2022

Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange

Microbe(s): Journal of Food Protection 66.11 (2003): 2017-2022

ABSTRACT - Full Text PDF

Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. The disinfectant effects of acidic electrolyzed oxidizing (EO) water against Salmonella enterica both in an aqueous system and on artificially contaminated alfalfa seeds were determined. The optimum ratio of seeds to EO water was determined in order to maximize the antimicrobial effect of EO water. Seeds were...

Journal of Food Science 69.1 (2004): FMS23-FMS27

Activity of electrolyzed oxidizing water against Penicilium expansum in suspension and on wounded apples

Microbe(s): Journal of Food Science 69.1 (2004): FMS23-FMS27

ABSTRACT - Full Text PDF

Spores of Penicillium expansum, the primary organism responsible for the occurrence of patulin in apple juice, were exposed to electrolyzed oxidizing (EO) water in an aqueous suspension and on wounded apples. Full-strength and 50% EO water decreased viable spore populations by greater than 4 and 2 log units, respectively. Although EO water did not prevent lesion formation on fruit previously...

Food Microbiology 21.5 (2004): 559-566

Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157: H7 and Salmonella on lettuce

Microbe(s): Food Microbiology 21.5 (2004): 559-566

ABSTRACT - Full Text PDF

Cut lettuce dip-inoculated with Escherichia coli O157:H7 and Salmonella was treated with alkaline electrolyzed water (AlEW) at 20 C for 5 min, and subsequently washed with acidic electrolyzed water (AcEW) at 20 C for 5 min. Pre-treatment with AlEW resulted in an approximate 1.8 log10 cfu/g reduction of microbial populations, which was significantly (p 0.05) greater than microbial reductions...

Journal of food protection 67.11 (2004): 2544-2549

Efficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce

Microbe(s): Journal of food protection 67.11 (2004): 2544-2549

ABSTRACT - Full Text PDF

Acidic electrolyzed water (AcEW) was used as frozen AcEW (AcEW-ice) for inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on lettuce. AcEW-ice was prepared from AcEW with 20, 50, 100, and 200 ppm of available chlorine by freezing at 40 C and generated 30, 70, 150, and 240 ppm of chlorine gas (Cl2), respectively. The AcEW-ice was placed into styrene-foam containers with lettuce...

Journal of food protection 67.6 (2004): 1247-1251

Efficacy of Acidic Electrolyzed Water for Microbial Decontamination of Cucumbers and Strawberries

Microbe(s): Journal of food protection 67.6 (2004): 1247-1251

ABSTRACT - Full Text PDF

An examination was made of the efficacy of acidic electrolyzed water (AcEW, 30 ppm free available chlorine), ozonated water (5 ppm ozone), and a sodium hypochlorite solution (NaOCl, 150 ppm free available chlorine) for use as potential sanitizers of cucumbers and strawberries. AcEW and NaOCl reduced the aerobic mesophiles naturally present on cucumbers within 10 min by 1.4 and 1.2 log CFU per...

Universitas Scientiarum 10.1 (2005): 97-108

Effectiveness of electrolyzed oxidizing water for inactivating Listeria monocytogenes in lettuce

Microbe(s): Universitas Scientiarum 10.1 (2005): 97-108

ABSTRACT - Full Text PDF

The effectiveness of electrolyzed oxidizing (EO) water for the inactivation of L. monocytogenes insuspension and when inoculated on lettuce leaves was evaluated. An electrolytic cell for the production of EO water was built and a solution of 5% NaCl was used. The EO water produced had a residual chlorine concentration of 29 parts per million (ppm) and pH 2.83. Ten strains of L. monocytogenes...

International Journal of Food Microbiology 109.3 (2006): 187-197

The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables

Microbe(s): International Journal of Food Microbiology 109.3 (2006): 187-197

ABSTRACT - Full Text PDF

The efficacy of Electrolysed Oxidising Water (EOW) for inactivating spoilage microorganisms in process water and on minimally processed vegetables was investigated. The direct effect of EOW on three important spoilage bacteria namely; Pseudomonas fluorescens, Pantoea agglomerans or Rahnella aquatilis was determined by inoculating tap water or artificial process water with approximately 8...

Journal of Food Protection 69.8 (2006): 1944-1948

Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water, and chlorine dioxide solutions modified with nonionic surfactants

Microbe(s): Journal of Food Protection 69.8 (2006): 1944-1948

ABSTRACT - Full Text PDF

The use of water flotation tanks during apple packing increases the risk of contamination of apples by spores of Penicillium expansum, which may accumulate in the recirculating water. Routine addition of sanitizers to the water may prevent such contamination. Sodium hypochlorite (NaOCl), chlorine dioxide (ClO2), and electrolyzed oxidizing (EO) water have varied activity against spores of P....

KASETSART JOURNAL (2006): 716

Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli Inoculated on Holy Basil

Microbe(s): KASETSART JOURNAL (2006): 716

ABSTRACT - Full Text PDF

Electrolyzed - oxidizing (EO) water is a relatively new method that has been utilized for killing pathogens in agriculture, medical sterilization and food sanitation. This water is generated by passing sodium chloride solution through EO water generator. In this study, the EO water was used to treat holy basil inoculated with Escherichia coli. The initial pH and oxidation - reduction potential...

Food Control 18.11 (2007): 1383-1390

Efficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots

Microbe(s): Food Control 18.11 (2007): 1383-1390

ABSTRACT - Full Text PDF

Shredded carrots were inoculated with Escherichia coli O157:H7, Salmonella or Listeria monocytogenes and washed for 1 or 2 min with chlorine (Cl; 200 ppm), peroxyacetic acid (PA; 40 ppm) or acidified sodium chlorite (ASC; 100, 200, 500 ppm) under simulated commercial processing conditions. After washed, the carrots were spin dried, packaged and stored at 5 C for up to 10 days. Bacterial...

Journal of Food Science 72.9 (2007): M397-M406

Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157: H7 and Listeria monocytogenes on fresh strawberries (Fragaria ananassa)

Microbe(s): Journal of Food Science 72.9 (2007): M397-M406

ABSTRACT - Full Text PDF

Antibacterial activity of electrolyzed oxidizing (EO) water prepared from 0.05% or 0.10% (w/v) sodium chloride (NaCl) solutions against indigenous bacteria associated with fresh strawberries (Fragaria ananassa) was evaluated. The efficacy of EO water and sodium hypochlorite (NaOCl) solution in eliminating and controlling the growth of Listeria monocytogenes and Escherichia coli O157:H7 inoculated...

International Journal of Food Microbiology 123.1 (2008): 151-158

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables

Microbe(s): International Journal of Food Microbiology 123.1 (2008): 151-158

ABSTRACT - Full Text PDF

Consumption of minimally-processed, or fresh-cut, fruit and vegetables has rapidly increased in recent years, but there have also been several reported outbreaks associated with the consumption of these products. Sodium hypochlorite is currently the most widespread disinfectant used by fresh-cut industries. Neutral electrolyzed water (NEW) is a novel disinfection system that could represent an...

Journal of Food Science 73.6 (2008): M268-M272

Effect of Electrolyzed Water for Reduction of Foodborne Pathogens on Lettuce and Spinach

Microbe(s): Journal of Food Science 73.6 (2008): M268-M272

ABSTRACT - Full Text PDF

The ability of electrolyzed water (EW) to inactivate foodborne pathogens on the surfaces of lettuce and spinach was investigated. Lettuce and spinach leaves were inoculated with a cocktail of 3 strains each of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes and treated with acidic electrolyzed water (AC-EW), alkaline electrolyzed water (AK-EW), alkaline electrolyzed...

Food Microbiology 25.1 (2008): 36-41

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

Microbe(s): Food Microbiology 25.1 (2008): 36-41

ABSTRACT - Full Text PDF

Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food service areas. Electrolyzed oxidizing water (EO water) shows promise as an environmentally friendly broad spectrum microbial decontamination agent. EO water is generated by the passage of a dilute salt solution (1%...

Journal of Food Protection 71.3 (2008): 625-628

Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens

Microbe(s): Journal of Food Protection 71.3 (2008): 625-628

ABSTRACT - Full Text PDF

Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce is wash water containing 50 to 200 ppm chlorine, this study compares the effectiveness of acidified sodium chlorite, chlorine, and acidic electrolyzed water for inactivating Escherichia coli...

Journal of food protection 72.9 (2009): 1854-1861

Reduction of Escherichia coli O157: H7 on produce by use of electrolyzed water under simulated food service operation conditions

Microbe(s): Journal of food protection 72.9 (2009): 1854-1861

ABSTRACT - Full Text PDF

Treatment of fresh fruits and vegetables with electrolyzed water (EW) has been shown to kill or reduce foodborne pathogens. We evaluated the efficacy of EW in killing Escherichia coli O157:H7 on iceberg lettuce, cabbage, lemons, and tomatoes by using washing and/or chilling treatments simulating those followed in some food service kitchens. Greatest reduction levels on lettuce were achieved by...

International Journal of Food Microbiology 132.2 (2009): 134-140

Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157: H7 from lettuce leaves

Microbe(s): International Journal of Food Microbiology 132.2 (2009): 134-140

ABSTRACT - Full Text PDF

This study compared the efficacy of chlorine (20 200 ppm), acidic electrolyzed water (50 ppm chlorine, pH 2.6), acidified sodium chlorite (20 200 ppm chlorite ion concentration, Sanova ), and aqueous chlorine dioxide (20 200 ppm chlorite ion concentration, TriNova ) washes in reducing populations of Escherichia coli O157:H7 on artificially inoculated lettuce. Fresh-cut leaves of Romaine or...

Food Microbiology 26.4 (2009): 386-390

The decontaminative effects of acidic electrolyzed water for Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands.

Microbe(s): Food Microbiology 26.4 (2009): 386-390

ABSTRACT - Full Text PDF

Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes....

Food Control 20.3 (2009): 294-297

Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage

Microbe(s): Food Control 20.3 (2009): 294-297

ABSTRACT - Full Text PDF

A chlorine sanitizer that gives high disinfection efficacy with minimal available chlorine has a potential to be an environmentally-friendly method for disinfection of vegetables. In the present study, disinfection efficacy of slightly acidic electrolyzed water (SlAEW: pH 6.1, 20 mg/L available chlorine) produced by electrolysis for fresh cut cabbage was compared to that of sodium hypochlorite...

Journal of the Korean Society of Food Science and Nutrition 39.4 (2010): 637-642

Effect of Hypochlorous Acid to Reduce Microbial Populations in Dipping Procedure of Fresh Produce as Saengshik Raw Materials

Microbe(s): Journal of the Korean Society of Food Science and Nutrition 39.4 (2010): 637-642

ABSTRACT - Full Text PDF

Pre-treatment steps of fresh produce as Saengshik raw materials are followed by initial clean-up, dipping, primary washing, and cutting. Hypochlorous acid solution was applied in the dipping step to reduce natural microflora. Also, procedures were changed by cutting, dipping and then primary washing, and the efficacy of hypochlorus acid was evaluated. Potatoes, carrots, kales, and angelicas were...

African Journal of Microbiology Research 4.20 (2010): 2174-2180

Antimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)

Microbe(s): African Journal of Microbiology Research 4.20 (2010): 2174-2180

ABSTRACT - Full Text PDF

Antimicrobial effect of slightly acidic electrolyzed water (SAEW: pH 5.6 0.1, 20.5 1.3 mg/L available chlorine concentration; ACC) against indigenous aerobic mesophiles and inoculated Escherichia coli and Salmonella spp. on fresh strawberry was assessed. The antimicrobial effect of SAEW was compared with that of strong acidic electrolyzed water (StAEW) and sodium hypochlorite (NaOCl) solution....

International Journal of Food Microbiology 139.3 (2010): 147-153

Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions

Microbe(s): International Journal of Food Microbiology 139.3 (2010): 147-153

ABSTRACT - Full Text PDF

Strong acid electrolyzed water (SAEW) has a very limited application due to its low pH value ( 0.05) was observed between LcEW and SAEW. The effective form of chlorine compounds in LcEW was almost exclusively hypochlorous acid (HOCl), which has strong antimicrobial activity and leaves no residuals due to the low concentration of residual chlorine. Thus, LcEW could be widely applied as a new...

Journal of Faculty Agriculture, Kyushu University, 55 (2), 275 280 (2010)

Comparison of the Bactericidal Effect of Slightly Acidic Hypochlorous

Microbe(s): Journal of Faculty Agriculture, Kyushu University, 55 (2), 275 280 (2010)

ABSTRACT - Full Text PDF

The bactericidal effect of slightly acidic hypochlorous water (SAHW) on Salmonella Enteritidis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus, as well as some bacterial strains isolated from fresh lettuce was evaluated. Viable counts of all tested bacterial samples decreased immediately after treatment by SAHW. Most bacterial cells with the exception of B....

Food Control 21.10 (2010): 1383-1387

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

Microbe(s): Food Control 21.10 (2010): 1383-1387

ABSTRACT - Full Text PDF

The efficacy of newly developed low concentration electrolyzed water (LcEW) was investigated to inactivate the pathogens on spinach leaves as a convenient and safe alternative sanitizer and it was compared to other sanitizers. Spinach leaves were inoculated with Escherichia coli O157:H7 and Listeria monocytogenes and dip treated with deionized water (DIW), LcEW, strong acid electrolyzed water...