MEAT

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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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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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