PRODUCE

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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Disinfection effect of slightly acidic electrolyzed water on celery and cilantro

Microbe(s): Total Microbial Count, Fungi, Yeast, Mold

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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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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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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

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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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Efficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce

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

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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