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Results for “Campylobacter”
8 matches across systems, industries and the research library.
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
Abstract The effect of acidic electrolyzed water (AEW) on inactivating Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hyrol possible unhygienic practices during production and processing of shellfish without apparent…
StudyEffect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants.
Abstract This study investigated the effectiveness of spraying electrolysed water for reducing the numbers of Campylobacter on chicken carcasses. Previous studies have used solutions with free chlorine concentrations…
StudyEfficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions
Abstract This study investigated the effect of electrolyzed water on pathogenic bacteria cell suspensions. Specifically, we evaluated the efficacy of strong and weak acidic electrolyzed waters (SACEW, WACEW)…
StudyRecovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions
Abstract A study was conducted to investigate the effects of spray washing broiler carcasses with acidified electrolyzed oxidizing water (EO) or sodium hypochlorite (HOCl) solutions for 5, 10,…
StudyEfficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing
Abstract This study was undertaken to investigate the efficacy of alkaline and acidic electrolyzed (EO) water in preventing and removing fecal contaminants and killing Campylobacter jejuni on poultry…
StudyPost-harvest interventions to reduce/eliminate pathogens in beef
Abstract In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000…
StudyComparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork
Abstract To date, the effectiveness of electrolyzed oxidizing (EO) water against bacteria associated with fresh pork has not been determined. Using a hand-held, food-grade garden sprayer, distilled water…
StudyAntimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing
Abstract The effectiveness of electrolyzed (EO) water for killing Campylobacter jejuni on poultry was evaluated. Complete inactivation of C. jejuni in pure culture occurred within 10 s after…
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