Summary
Abstract
The objective of this study was to investigate the combined effect of temperature (1535C), pH (3-9), and dipping time (15 min) on the inactivation of Staphylococcus aureus in broth treated with low concentration electrolyzed water (LcEW). Reductions of 1.447.12 log CFU/mL were observed in different combinations of the 3 factors. Also, a quadratic equation for S. aureus inactivation kinetic was developed by multiple regression analysis using response surface methodology. The predicted values were shown to be significantly in good agreement with experimental values as a result of the level of significance was p
Study details
- Published in: Food Science and Biotechnology 20.5 (2011): 1367-1371
- Microbes studied: Staphylococcus aureus
Source
Source: Food Science and Biotechnology 20.5 (2011): 1367-1371
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Staphylococcus spp. |
| Relevant sectors | Food Processing |
| Publication | Food Science and Biotechnology, 2011 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
Applying it
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