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Results: 35 published articles

2004 ASAE Annual Meeting. American Society of Agricultural and Biological Engineers, 2004

of electrolyzed oxidizing water to Inactivate Escherichia coli O157: H7 and Listeria monocytogenes Scott A on raw salmon.

Microbe(s): 2004 ASAE Annual Meeting. American Society of Agricultural and Biological Engineers, 2004

ABSTRACT - Full Text PDF

Raw fish is prone to risk of microbial outbreaks due to contamination of pathogenic microorganisms. Escherichia coli O157:H7 and Listeria monocytogenes are among the pathogens associated with raw fish. Therefore, it is important to treat raw fish to inactivate pathogenic microorganisms. Electrolyzed oxidizing water is novel antimicrobial agent containing acidic solution with a pH of 2.6- 2.9, ORP...

Letters in applied microbiology 39.2 (2004): 169-173

Decontamination effect of electrolysed NaCl solutions on carp

Microbe(s): Letters in applied microbiology 39.2 (2004): 169-173

ABSTRACT - Full Text PDF

Aims: To evaluate the efficacy of electrolysed NaCl solutions (EW) for disinfecting bacterial isolates from carp, and the potential application of EW to reducing the bacterial load in whole carp and carp fillets. Methods and Results: EW was produced by using a two-compartment batch-type electrolysed apparatus. Pure cultures (in vitro), whole carp (skin surface) and carp fillets were treated...

International Journal of Food Microbiology 106.3 (2006): 248-253

Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces

Microbe(s): International Journal of Food Microbiology 106.3 (2006): 248-253

ABSTRACT - Full Text PDF

The effects of electrolyzed oxidizing (EO) water on reducing Listeria monocytogenes contamination on seafood processing surfaces were studied. Chips (5 5 cm2) of stainless steel sheet (SS), ceramic tile (CT), and floor tile (FT) with and without crabmeat residue on the surface were inoculated with L. monocytogenes and soaked in tap or EO water for 5 min. Viable cells of L. monocytogenes were...

Journal of Food Science 71.4 (2006)

Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas during refrigerated and frozen storage

Microbe(s): Journal of Food Science 71.4 (2006)

ABSTRACT - Full Text PDF

Among different fish slices used for sashimi preparation, tuna is the most popular and preferable fish type for Taiwanese people. To improve the hygienic quality of fish slices, electrolyzed (EO) water containing 10, 50, and 100 mg/L chlorine, was used in combination with CO gas treatment. Effect of different treatment on aerobic plate count (APC), volatile basic nitrogen (VBN), K value, and...

Journal of Food Protection 69.9 (2006): 2199-2204

Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira)

Microbe(s): Journal of Food Protection 69.9 (2006): 2199-2204

ABSTRACT - Full Text PDF

The effects of electrolyzed water ice (EW-ice), compared with traditional tap water ice (TW-ice), on the microbiological, chemical, and sensory quality of Pacific saury (Cololabis saira) stored for a period of up to 30 days at 4 C were evaluated. EW-ice with active chlorine at a concentration of 34 mg/kg was prepared from weak acidic electrolyzed water, whose pH, oxidation-reduction potential,...

Journal of food protection 69.8 (2006): 1829-1834

Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Microbe(s): Journal of food protection 69.8 (2006): 1829-1834

ABSTRACT - Full Text PDF

Contamination of Vibrio parahaemolyticus and Vibrio vulnificus in oysters is a food safety concern. This study investigated effects of electrolyzed oxidizing (EO) water treatment on reducing V. parahaemolyticus and V. vulnificus in laboratory-contaminated oysters. EO water exhibited strong antibacterial activity against V. parahaemolyticus and V. vulnificus in pure cultures. Populations of V....

Food control 17.12 (2006): 987-993

Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood

Microbe(s): Food control 17.12 (2006): 987-993

ABSTRACT - Full Text PDF

For reducing bacterial contamination, electrolyzed oxidizing water (EO water) has been used to reduce microbial population on seafood and platform of fish retailer. The specimens of tilapia were inoculated with Escherichia coli and Vibrio parahaemolyticus, and then soaked into EO water for up to 10 min. EO water achieved additional 0.7 log CFU/cm2 reduction than tap water on E. coli after 1 min...

Journal of Food Engineering 72.3 (2006): 234-241

Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157: H7 and Listeria monocytogenes Scott A and response surface modeling

Microbe(s): Journal of Food Engineering 72.3 (2006): 234-241

ABSTRACT - Full Text PDF

Raw fish is prone to the risk of microbial outbreaks due to contamination by pathogenic microorganisms, such as Escherichia coli O157:H7 and Listeria monocytogenes. Therefore, it is essential to treat raw fish to inactivate pathogenic microorganisms. Electrolyzed Oxidizing Water (EO) is a novel antimicrobial agent containing acidic solution with a pH of 2.6, Oxidation Reduction Potential (ORP) of...

Jiangsu Journal of Agricultural Sciences 26.5 (2010): 1053-1059

Physicochemical properties of electrolyzed water during storage and its bactericidal effect on shrimp

Microbe(s): Jiangsu Journal of Agricultural Sciences 26.5 (2010): 1053-1059

ABSTRACT - Full Text PDF

To study the changes in physicochemical properties of electrolyzed water during storage and its effect on inhibiting bacteria growth in shrimp, a of physicochemical properties, pH values, oxidation-reduction potential (ORP) and available chlorine concentration (ACC) and bacterial inhibition of four types of electrolyzed water on storage day 7, day 14, day 21 and day 30 at two storage conditions,...

Food and Fermentation Industries 5 (2010): 018

The Effect of Electrolyzed Water and Organic Acid on the Quality of Raw Shrimp [J]

Microbe(s): Food and Fermentation Industries 5 (2010): 018

ABSTRACT - Full Text PDF

This study was to investigate the electrolyzed water washing efficiency on the inhibition of bacteria for raw shrimp.The bactericidal activities on raw shrimp treated by four types of electrolyzed water(AEW1,AEW2,MEW1 and MEW2) and two types of organic acid(2%LA and 2%AA) were compared.Sterilize tap water was used as control.The bactericidal activity of on raw shrimp treated with 2%AA was better...

Journal of food science 75.4 (2010): M231-M238

Efficacy of sanitized ice in reducing bacterial on fish fillet and in the water collected from the melted ice

Microbe(s): Journal of food science 75.4 (2010): M231-M238

ABSTRACT - Full Text PDF

This study investigated the efficacy of sanitized ice for the reduction of bacteria in the water collected from the ice that melted during storage of whole and filleted Tilapia fish. Also, bacterial reductions on the fish fillets were investigated. The sanitized ice was prepared by freezing solutions of PROSAN (an organic acid formulation) and neutral electrolyzed water (NEW). For the whole fish...

Food control 21.3 (2010): 286-291

Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

Microbe(s): Food control 21.3 (2010): 286-291

ABSTRACT - Full Text PDF

This study investigated efficacy of electrolyzed oxidizing water (EO water) and ice (EO ice) treatments in reducing histamine-producing bacteria (Enterobacter aerogenes, Enterobacter cloacae, Klebsiella pneumoniae, Morganella morganii and Proteus hauseri) on food contact surfaces (ceramic tile and stainless steel) and fish skin (Atlantic salmon and yellowfin tuna). Soaking ceramic tile and...

Aquaculture 319.3-4 (2011): 315-318

Elimination of Escherichia coli from oysters using electrolyzed seawater

Microbe(s): Aquaculture 319.3-4 (2011): 315-318

ABSTRACT - Full Text PDF

Electrolyzed seawater (ESW) is reportedly an effective disinfectant for aquaculture equipment becaof its simple mechanism and cost effectiveness. The potential of electrolyzed seawater for oyster depuration was studied using different experiments. The first was determination of chlorine tolerance of oysters. Second was effectiveness of ESW against Escherichia coli in artificially contaminated...

Food Control 24.1-2 (2012): 214-219

Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces

Microbe(s): Food Control 24.1-2 (2012): 214-219

ABSTRACT - Full Text PDF

Listeria monocytogenes and Morganella morganii have been implicated in listeriosis outbreaks and histamine fish poisoning, respectively. Possible sources of contamination of food products include processing equipment, food handlers, and fish smokehouses. Treatment of food preparation surfaces and of whole fish during handling with agents such as, electrolyzed oxidizing (EO) water, could reduce...

Food Control 23.2 (2012): 320-324

Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp

Microbe(s): Food Control 23.2 (2012): 320-324

ABSTRACT - Full Text PDF

The objective of this study was to investigate the efficacy of acidic electrolyzed water (AEW) against Vibrio parahaemolyticus on shrimp. The shrimp was initially inoculated with V. parahaemolyticus(7 8 log CFU/g), and treated with AEW (AEW1 containing 51 mg/L of chlorine or AEW2 containing 78 mg/L of chlorine) or organic acids (2% AA and 2%LA) for 1 min or 5 min under different treated...

Food Research International 47.2 (2012): 331-336

Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp

Microbe(s): Food Research International 47.2 (2012): 331-336

ABSTRACT - Full Text PDF

The objective of this study was to evaluate physicochemical properties and bactericidal activities of acidic electrolyzed water (AEW) used or stored at different temperatures on shrimp. Three independent experiments were carried out. The first experiment was to evaluate the physicochemical properties and bactericidal activities of AEW used at three different temperatures (4, 20, 50 C) against...

Journal of Agricultural and Food Chemistry 61.36 (2013): 8695-8702

Use of acidic electrolyzed water ice for preserving the quality of shrimp

Microbe(s): Journal of Agricultural and Food Chemistry 61.36 (2013): 8695-8702

ABSTRACT - Full Text PDF

Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical, and microbiological changes of the shrimp were examined during the storage. The results showed that compared with tap water (TW) ice, AEW ice displayed a...

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 35.1 (2014): 207-212

Effect of acidic electrolyzed water ice on quality of shrimp in dark condition

Microbe(s): Food Control 35.1 (2014): 207-212

ABSTRACT - Full Text PDF

Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The objective of this study was to investigate the effects of acidic electrolyzed water (AEW) ice, compared with tap water (TW) ice, on quality of shrimp (Litopenaeus vannamei) in dark condition. The chemical changes, microbiological changes and polyphenol oxidase (PPO) activity of shrimp stored in AEW...

Food Control 36.1 (2014): 273-279

Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology

Microbe(s): Food Control 36.1 (2014): 273-279

ABSTRACT - Full Text PDF

Vibrio parahaemolyticus is the leading cause of seafood-derived illness in China and a possible mechanism leading to illness is cross contamination of cooked shrimp. The objective of this study was to establish a mathematical model of the inactivation of V. parahaemolyticus on cooked shrimp by acidic electrolyzed water (AEW) as a function of three variables (NaCl concentration to electrolysis,...

International Journal of Food Microbiology 179 (2014): 50-56

Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment

Microbe(s): International Journal of Food Microbiology 179 (2014): 50-56

ABSTRACT - Full Text PDF

The objective of this study was to investigate the fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water (AEW) treatment during storage. Shrimp, inoculated with a cocktail of four strains of V. parahaemolyticus, were stored at different temperatures (4 30 C) after AEW treatment. Experimental data were fitted to modified Gompertz and Log-linear models. The fate of V....

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...

Food and bioprocess technology 8.8 (2015): 1762-1770

Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology

Microbe(s): Food and bioprocess technology 8.8 (2015): 1762-1770

ABSTRACT - Full Text PDF

The aim of this study was to determine the combined effects of slightly acidic electrolyzed water SAEW (pH range 5.06.5, oxidationreduction potential 6501000 mV, available chlorine concentration 1080 mg/L) containing 0, 15, and 30 ppm chlorine and 0, 50, and 100 min of ultrasound US (37 kHz, 380 W) using the central composite design (CCD) on the reductions of Escherichia coli and Vibrio...

Food Control 51 (2015): 114-121

Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging

Microbe(s): Food Control 51 (2015): 114-121

ABSTRACT - Full Text PDF

The combined effect of weakly acidic electrolyzed water (WAEW) ice-glazing and modified atmosphere packaging (MAP) treatment on the quality of pacific white shrimp (Litopenaeus vannamei) during frozen storage was investigated in terms of microbiological activity, TVBN, TMA and TBARS content, texture, color and volatile flavor analysis. As a result, significantly...

Korean Journal of Food Science and Technology 47.6 (2015): 719-724

Bactericidal effects of hypochlorous acid water against Vibrio parahaemolyticus contaminated on raw fish and shellfish

Microbe(s): Korean Journal of Food Science and Technology 47.6 (2015): 719-724

ABSTRACT - Full Text PDF

The bactericidal effects of strongly acidic hypochlorous acid water (StAHA) and slightly acidic hypochlorous acid water (SlAHA) against Vibrio parahaemolyticus contaminated on surface of raw fish and shellfish were examined. V. parahaemolyticus contaminated with about 7.0 log CFU/g on the meat chunk of olive flounder (Paralichthys olivaceus), and yellow tail (Seriola quinqueradiata), and 4.0 log...

Food chemistry 176 (2015): 333-341

Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp

Microbe(s): Food chemistry 176 (2015): 333-341

ABSTRACT - Full Text PDF

Preliminary mechanism of acidic electrolyzed water (AEW) ice on improving the quality and safety of shrimp was investigated by examining the physicochemical and microbiological changes, sarcoplasmic proteins and enzymatic activities. The results showed that compared with tap water (TW) ice, AEW ice had an obvious...

Journal of Aquaculture Research & Development 6.1 (2015): 1

Electrolyzed Water Applications in Aquaculture and the Seafood Industry

Microbe(s): Journal of Aquaculture Research & Development 6.1 (2015): 1

ABSTRACT - Full Text PDF

This paper discussed the effectiveness of using electrolyzed (EO) water for shelf-life extension for aquatic foods including live shellfish, and for sanitizing water and food contact surfaces. Highlight focused on the effectiveness of EO water on microorganisms and on the different parameters affecting efficacy which includes organic matter, exposure time, temperature, EO water properties, and...

Frontiers in Microbiology 7 (2016): 305

Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp

Microbe(s): Frontiers in Microbiology 7 (2016): 305

ABSTRACT - Full Text PDF

Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as a new pressure transmitting medium for high hydrostatic pressure (AEW-HHP) processing on microorganisms inactivation on shelled fresh shrimp. The optimal conditions of AEW-HHP for Vibrio parahaemolyticus inactivation on...

Food Control 60 (2016): 401-407

Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)

Microbe(s): Food Control 60 (2016): 401-407

ABSTRACT - Full Text PDF

Listeria monocytogenes contamination in ready-to-eat (RTE) fish products, in particular in cold-smoked salmon is an important food safety concern. This study evaluated the antimicrobial activity of electrolyzed oxidizing (EO) water as a pretreatment method during the process of cold-smoked salmon to inactivate L. monocytogenes. In addition, the effect of EO water treatment on the sensory and...

International journal of food microbiology 231 (2016): 48-53

Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)

Microbe(s): International journal of food microbiology 231 (2016): 48-53

ABSTRACT - Full Text PDF

The effect of acidic electrolyzed water (AEW) on inactivating Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hyrol possible unhygienic practices during production and processing of shellfish without apparent changes in the quality of the...

Journal of food science and technology 54.5 (2017): 1321-1332

Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review

Microbe(s): Journal of food science and technology 54.5 (2017): 1321-1332

ABSTRACT - Full Text PDF

Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce...

Food microbiology 68 (2017): 51-60

Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets.

Microbe(s): Food microbiology 68 (2017): 51-60

ABSTRACT - Full Text PDF

The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing...

Food Control 73 (2017): 1483-1489

Preservation of squid by slightly acidic electrolyzed water ice

Microbe(s): Food Control 73 (2017): 1483-1489

ABSTRACT - Full Text PDF

Squid is considered as a healthy food by consumers becaof its high nutritive value. However, it is easily decay caused by microbial contamination. This study aimed to investigate the effect of slightly acidic electrolyzed water ice (SAEW-ice) on preservation of squid. Five groups (untreated with ice (A), squid placed on the tap water (TW) ice (B) or SAEW ice (C), squid placed in the TW ice layers...

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...