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Results: 15 published articles

International journal of food microbiology 136.3 (2010): 255-260

Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus

Microbe(s): International journal of food microbiology 136.3 (2010): 255-260

ABSTRACT - Full Text PDF

Vibrio parahaemolyticus and Vibriovulnificus cause severe foodborne illness in humans; thus, to reduce outbreaks of disease, it is clearly important to reduce food contamination by these pathogens. Although electrolyzed oxidizing (EO) water has been reported to exhibit strong bactericidal activities against many pathogens, it has never been tested against V. vulnificus and V. parahaemolyticus....

Food Control 53 (2015): 117-123

Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

Microbe(s): Food Control 53 (2015): 117-123

ABSTRACT - Full Text PDF

This study investigated the effect of electrolyzed water on pathogenic bacteria cell suspensions. Specifically, we evaluated the efficacy of strong and weak acidic electrolyzed waters (SACEW, WACEW) and strong and weak alkaline electrolyzed waters (SALEW, WALEW) on Vibrio parahaemolyticus, Listeria monocytogenes, Aeromonas hyificantly more resistant to ALEW compared to ACEW. Results also show...

Letters in applied microbiology 43.6 (2006): 666-672

Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces

Microbe(s): Letters in applied microbiology 43.6 (2006): 666-672

ABSTRACT - Full Text PDF

AIM: To determine the efficacy of electrolysed oxidizing (EO) water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces. METHODS AND RESULTS: Cutting boards (bamboo, wood and plastic) and food contact surfaces (stainless steel and glazed ceramic tile) were inoculated with V. parahaemolyticus. Viable cells of V. parahaemolyticus were detected on all cutting...

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...

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 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 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 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...

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...

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...

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...