Summary
Abstract
The Nernst equations between the oxidation reduction potential (ORP), the concentration of hypochlorous acid and chlorine and the value of pH in electrolyzed oxidizing water (EOW) were developed in three parts, which were in agreement in the measured values. The role of ORP in EOW for killing Escherichia coli O157:H7 was studied. The inactivation effect of EOW on E. coli O157:H7 was also studied by spectroscopy measurements, and the inactivation mechanism was proposed.
Study details
- Published in: Journal of Food Engineering 78.4 (2007): 1326-1332
- Microbes studied: Escherichia coli O157:H7
Source
Source: Journal of Food Engineering 78.4 (2007): 1326-1332
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli |
| Relevant sectors | Food Processing |
| Publication | Journal of Food Engineering, 2007 |
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.