SEAFOOD

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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Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp

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

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Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

Microbe(s): Enterobacter aerogenes, Enterobacter cloacae, Klebsiella pneumoniae, Morganella morganii, Proteus hauseri

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