SALMONELLA 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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Reduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water

Microbe(s): Escherichia coli, Salmonella enteritidis, Staphylococcus aureus

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

Microbe(s): Salmonella enteritidis, Escherichia coli O157:H7 and Staphylococcus aureus

Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp

Microbe(s): Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella Enteritidis, Escherichia coli

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

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

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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

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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

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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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

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

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

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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

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Post-harvest interventions to reduce/eliminate pathogens in beef

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

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 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

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