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Search over 300 published research articles on hypochlorous acid

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Results: 51 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 applied microbiology 115.3 (2013): 703-710

Disinfection effectiveness of slightly acidic electrolysed water in swine barns

Microbe(s): Journal of applied microbiology 115.3 (2013): 703-710

ABSTRACT - Full Text PDF

To evaluate the disinfection effectiveness of slightly acidic electrolysed water (SAEW, pH 625653), a new environmental friendly agent for inactivating micro-organisms adhered to the facility and aerosolized in the air of the swine barns and to explore the application of SAEW in livestock industries. Methods and Results Bacteria and fungi were isolated from the swine hoair and treated by SAEW....

Food Science and Technology Research 20.1 (2014): 93-100

Efficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs

Microbe(s): Food Science and Technology Research 20.1 (2014): 93-100

ABSTRACT - Full Text PDF

The efficacy of slightly acidic electrolyzed water (SAEW) to inactivate foodborne pathogens and indigenous microbiota on shell eggs was evaluated and compared to chlorine dioxide (CD), acidic electrolyzed water (AEW) and NaClO solution. The eggs were artificially inoculated with S. enteritidis, E. coli O157:H7 and S. aureus and sprayed or immersed with SAEW, alkaline electrolyzed water (AlEW)...

Journal of Veterinary Medical Science 78.7 (2016): 1123-1128

Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments

Microbe(s): Journal of Veterinary Medical Science 78.7 (2016): 1123-1128

ABSTRACT - Full Text PDF

The capacity of slightly acidic hypochlorous acid water (SAHW), in both liquid and spray form, to inactivate bacteria was evaluated as a potential candidate for biosecurity enhancement in poultry production. SAHW (containing 50 or 100 ppm chlorine, pH 6) was able to inactivate Escherichia coli and Salmonella Infantis in liquid to below detectable levels (2.6 log10 CFU/ml) within 5 sec of...

Applied and Environmental Microbiology 65.9 (1999): 4276-4279

Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes

Microbe(s): Applied and Environmental Microbiology 65.9 (1999): 4276-4279

ABSTRACT - Full Text PDF

The efficacy of electrolyzed oxidizing water for inactivating. Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes was evaluated. A five-strain mixture of E. coli O157:H7,S. enteritidis, or L. monocytogenes of approximately 108 CFU/ml was inoculated in 9 ml of electrolyzed oxidizing water (treatment) or 9 ml of sterile, deionized water (control) and incubated at 4 or 23 C...

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...

Intl. J. Food Eng 8.3 (2012): 41

Bactericidal activity of slightly acidic electrolyzed water produced by different methods analyzed with ultraviolet spectrophotometric

Microbe(s): Intl. J. Food Eng 8.3 (2012): 41

ABSTRACT - Full Text PDF

Slightly acidic electrolyzed water (SAEW) as a novel antimicrobial agent is generated by electrolysis of dilute hydrochloric acid (HCl) and/or sodium chloride (NaCl) solution in a cell with or without a separating membrane. The ultraviolet absorption spectra were used to determine the concentration of hypochlorous acid (HClO) and hypochlorite ion (ClO ) in SAEW generated by four different...

Food control 33.1 (2013): 232-238

Sanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes

Microbe(s): Food control 33.1 (2013): 232-238

ABSTRACT - Full Text PDF

Electrochemically activated water (ECAW), also known as electrolyzed water, and ozonized water are typically effective in inactivating bacteria, but their generation typically uses high current and voltage. A few simpler antimicrobial technologies that are also based on the application of a mild electrical current have been recently marketed to food retail and service customers claiming to have...

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...

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...

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...

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...

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...

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,...

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...

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....

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...

Journal of food protection 77.12 (2014): 2176-2180

Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp

Microbe(s): Journal of food protection 77.12 (2014): 2176-2180

ABSTRACT - Full Text PDF

Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella Enteritidis, and Escherichia coli in shrimp. Pure cultures of each pathogen were submerged separately in NEW containing five different chlorine concentrations: 10, 30, 50,...

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 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...

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...

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...

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...

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....

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...