LISTERIA SPP.

COMMON NAMES FOR HYPOCHLOROUS ACID SOLUTIONS

  • Electrolytically Generated Hypochlorous Acid
  • Neutral Electrolyzed Water (NEW)
  • Electrolyzed Oxidizing Water (EOW)
  • Electro-chemically Activated Water (ECA)
  • Super-oxidized solution (SOS)
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Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review

Microbe(s): Listeria monocytogenes, Escherichia coli, Vibrio parahaemolyticus

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

Microbe(s): Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hydrophila, Vibrio parahaemolyticus, Campylobacter jejuni

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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): Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium

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Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale

Microbe(s): Total Microbial Count, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas spp., Fungi, Yeast

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

Microbe(s): Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli

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Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Bacillus cereus

The use of electrolyzed water as a disinfectant for minimally processed apples

Microbe(s): Escherichia coli, Listeria innocua, Salmonella choleraesuis

Comparison of the Bactericidal Effect of Slightly Acidic Hypochlorous

Microbe(s): Salmonella Enteritidis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus

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

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium

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

Microbe(s): Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis

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

Microbe(s): Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, Erwinia carotovora

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

Microbe(s): Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes

Direct measurement of chlorine penetration into biofilms during disinfection

Microbe(s): Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus

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Post-harvest interventions to reduce/eliminate pathogens in beef

Microbe(s): Salmonella, Listeria, Campylobacter, Escherichia coli

Efficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce

Microbe(s): Listeria monocytogenes, Escherichia coli O157:H7

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Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork

Microbe(s): Listeria monocytogenes, Salmonella typhimurium, Campylobacter coli

The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs

Microbe(s): Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes, Escherichia coli

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

Microbe(s): Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes

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Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus