Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Microbe(s): Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella sp.
Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.
Microbe(s): Staphylococcus aureus
Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.
Microbe(s): Staphylococcus aureus, Escherichia coli
Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)
Microbe(s): MNV-1, Norovirus, HAV, Hepatitis A
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
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): Escherichia coli O157:H7 Salmonella Typhimurium, Listeria monocytogenes
Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork
Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes
Modeling the response of Listeria monocytogenes at various storage temperatures in pork with/without electrolyzed water treatment
Microbe(s): Listeria monocytogenes
Post-harvest interventions to reduce/eliminate pathogens in beef
Microbe(s): Salmonella, Listeria, Campylobacter, Escherichia coli
Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats
Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork
Microbe(s): Listeria monocytogenes, Salmonella typhimurium, Campylobacter coli
Inactivation of Listeria monocytogenes in recirculated brine for chilling thermally processed bacon using an electrochemical treatment system