Summary
Abstract
The use of different available chlorine concentrations (ACCs) of slightly acidic electrolyzed water (SAEW; 0.5 to 30 mg/
Study details
- Published in: Journal of Food Protection 73.12 (2010): 2211-2216
- Microbes studied: Escherichia coli O157: H7, Staphylococcus aureus
Source
Source: Journal of Food Protection 73.12 (2010): 2211-2216
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli, Staphylococcus spp. |
| Relevant sectors | Food Processing, In vitro |
| Publication | Journal of Food Protection, 2010 |
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
Concentrations in this range are within the adjustable output of every EcoloxTech commercial system, so implementing this protocol is a settings question rather than a procurement one. Where the claim needs to sit on a registered label, see HOCl-AS200, EPA Reg. No. 101112-1.