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Results for “Escherichia coli”
103 matches across systems, industries and the research library.
A novel electrochemical device as a disinfection system to maintain water quality during washing of ready to eat fresh produce
Abstract Electrolyzed water (EW) is known by its bactericidal efficacy and capability to oxidize organic matter. The present research evaluated the efficacy of recently developed electrolytic cells able…
StudyApplication of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Abstract Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid…
StudyEfficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons
Abstract The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food…
StudyTreatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
Abstract The effects of low-concentration electrolysed water (LcEW) (4 mg/L free available chlorine) combined with mild heat on the safety and quality of fresh organic broccoli (Brassica oleracea)…
StudyEffect 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…
StudyEffectiveness of hypochlorous acid to reduce the biofilms on titanium alloy surfaces in vitro
Abstract Chemotherapeutic agents have been used as an adjunct to mechanical debridement for peri-implantitis treatment. The present in vitro study evaluated and compared the effectiveness of hypochlorous acid…
StudyEffects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments
Abstract This study discussed the effects of different bacterial concentrations and centrifugations on the antimicrobial efficacy of electrolyzed oxidizing (EO) water on Bacillus subtilis and Escherichia coli O157:H7.…
StudyEvaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Abstract Electrolyzed water generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite…
StudyInactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments
Abstract The capacity of slightly acidic hypochlorous acid water (SAHW), in both liquid and spray form, to inactivate bacteria was evaluated as a potential candidate for biosecurity enhancement…
StudyReduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound
Abstract Automated produce washers can be a useful processing aid when treating fresh produce contaminated with pathogens. The of near neutral pH electrolyzed (NEO) water as a wash…
StudyAn nvestigation into the in-vitro effectiveness of electrolyzed water against various microorganisms
Abstract The aim of this study was to investigate the in-vitro antimicrobial activity of usage and normal concentrations of electrolyzed water in hospital. In our study, the effects…
StudyApplication of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk
Abstract Application of slightly acidic electrolyzed water (SAEW) in combination with ultrasound for decontamination of kashk was investigated. SAEW had a pH of 5.3-5.5, an oxidation reduction potential…
StudyCombined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro
Abstract In the present study, the disinfection efficacy on fresh-cut cilantro of the combination of strongly acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) was evaluated, in…
StudyCombined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale
Abstract This study evaluated the efficacy of individual treatments (thermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and…
StudyCombined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork
Abstract This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria…
StudyCross-contamination of Escherichia coli O157: H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matter
Abstract Water can be a vector for foodborne pathogen cross-contamination during washing of vegetables if an efficient method of water disinfection is not used. Chlorination is the disinfection…
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)…
StudyEfficacy of neutral pH electrolyzed water in reducing Escherichia coli O157: H7 and Salmonella Typhimurium DT 104 on fresh produce items using an automated washer at simulated food service conditions
Abstract The objective of this study was to determine the efficacy of neutral pH electrolyzed (NEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7…
StudyPhysicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.
Abstract The article focuses on investigation of the effects of usage of acidic electrolyzed water (AEW) with different sodium chloride concentration (0.001, 0.01, and 0.1) for the preparation…
StudyReduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology
Abstract The aim of this study was to determine the combined effects of slightly acidic electrolyzed water SAEW (pH range 5.06.5, oxidationreduction potential 6501000 mV, available chlorine concentration…
StudyReduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water
Abstract The objective of this study was to evaluate the effectiveness of slightly acidic electrolyzed water (SAEW) in reducing pathogens on pure cultures and on cotton fabric surfaces…
StudyThe bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces
Abstract The bactericidal efficacy of acidic electrolyzed oxidizing water (AC-EW) (pH = 2.30, free chlorine = 38 ppm) and sterile distilled water (DW) on three pathogens (Escherichia coli…
StudyBenefits of neutral electrolyzed oxidizing water as a drinking water additive for broiler chickens
Abstract In the wake of discussion about the of drugs in food-producing farms, it seems to be more and more important to search for ncy of treatment days…
StudyEfficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp
Abstract Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio parahaemolyticus, Vibrio…
StudyEfficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs
Abstract The efficacy of slightly acidic electrolyzed water (SAEW) to inactivate foodborne pathogens and indigenous microbiota on shell eggs was evaluated and compared to chlorine dioxide (CD), acidic…
StudyGrowth model of Escherichia coli O157: H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water
Abstract This study was conducted to investigate the disinfection efficacy of hurdle treatments (thermosonication plus slightly acidic electrolyzed water [SAcEW]) and to develop a model for describing the…
StudyIn vitro antimicrobial activity of Medilox super-oxidized water
Abstract Super-oxidized water is one of the broad spectrum disinfectants, which was introduced recently. There are many researches to find reliable chemicals which are effective, inexpensive, easy to…
StudyModeling growth of Escherichia coli O157: H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging
Abstract The purpose of this study was to evaluate and model the growth of Escherichia coli O157:H7 in fresh-cut lettuce submitted to a neutral electrolyzed water (NEW) treatment,…
StudyDisinfection effectiveness of slightly acidic electrolysed water in swine barns
Abstract To evaluate the disinfection effectiveness of slightly acidic electrolysed water (SAEW, pH 625653), a new environmental friendly agent for inactivating micro-organisms adhered to the facility and aerosolized…
StudyEffects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes
Abstract The effects of hardness and pH of water used to prepare electrolyzed oxidizing (EO) water and bleach solutions on the bactericidal activity of sanitizer prepared from the…
StudyHurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash
Abstract Slightly acidic electrolyzed water (SAEW) is well known as a good sanitizer against foodborne pathogens on fresh vegetables. However, microbial reductions from SAEW treatment are not enough…
StudyOperating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli O157: H7
Abstract The effect of operating conditions (current density, recirculation flow rate and electrode doping level) on the efficacy of boron-doped diamond (BDD) electrodes to inactivate microorganisms and decrease…
StudyResistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water
Abstract The resistance of thirty two strains of Escherichia coli O157:H7 and six major serotypes of non-O157 shiga toxin-producing E. coli (STEC) plus E. coli O104:H4 was tested…
StudySanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes
Abstract Electrochemically activated water (ECAW), also known as electrolyzed water, and ozonized water are typically effective in inactivating bacteria, but their generation typically uses high current and voltage.…
StudySynergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork
Abstract The objectives of this study were to evaluate the effectiveness of low concentration electrolyzed water (LcEW) and other carcass decontaminants against Escherichia coli O157:H7 and Listeria monocytogenes…
StudyUltrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce
Abstract Effect of ultrasonication (40 kHz) to enhance low concentration electrolyzed water (LcEW) efficacy for microbial decontamination on lettuce leaves was investigated. Lettuce was separately treated with LcEW,…
StudyBactericidal activity of slightly acidic electrolyzed water produced by different methods analyzed with ultraviolet spectrophotometric
Abstract Slightly acidic electrolyzed water (SAEW) as a novel antimicrobial agent is generated by electrolysis of dilute hydrochloric acid (HCl) and/or sodium chloride (NaCl) solution in a cell…
StudyEfficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods
Abstract The effectiveness of neutral electrolyzed water (NEW) to sanitize cutting boards used for food preparation was investigated. Cutting boards made of hardwood and bamboo were inoculated with…
StudyRoles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
Abstract The food industry has recognized electrolyzed oxidizing water (EOW) as a promising alternative decontamination technique. However, there is not a consensus about the sanitizing mechanism of EOW.…
StudyStability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens
Abstract Low concentration electrolyzed water (LcEW) has been proved to be an effective sanitizer against pathogens in cell suspensions as well as pathogens and spoilage organisms attached to…
StudyTransmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer
Abstract The effects of various sanitizers on the viability and cellular injury to structures of Escherichia coli and Listeria innocua were investigated. A food grade organic acidic formulation…
StudyApplication of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts
Abstract The sanitization efficacy of slightly acidic electrolyzed water (SAEW) against food pathogens on selected fresh ready-to-eat (RTE) vegetables and sprouts was evaluated and compared to sodium hypochlorite…
StudyCombination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots
Abstract The objective of this study was to determine the synergistic effect of alkaline electrolyzed water and citric acid with mild heat against background and pathogenic microorganisms on…
StudyEFFICACY OF SLIGHTLY ACIDIC ELECTROLYZED WATER (SAEW) FOR REDUCING MICROBIAL CONTAMINATION ON FRESH CUT CILANTRO
Abstract The efficacy of slightly acidic electrolyzed water (SAEW) for reducing microbial contamination on fresh-cut cilantro was investigated in this study. The impacts of SAEW on the microbes…
StudyEfficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157: H7 on iceberg lettuce and tomatoes under simulated food service operation conditions
Abstract The objective of this study was to evaluate the efficacy of slightly acidic electrolyzed (SAEO) water in killing or removing Escherichia coli O157:H7 on iceberg lettuce and…
StudyElimination of Escherichia coli from oysters using electrolyzed seawater
Abstract Electrolyzed seawater (ESW) is reportedly an effective disinfectant for aquaculture equipment becaof its simple mechanism and cost effectiveness. The potential of electrolyzed seawater for oyster depuration was…
StudyInhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom
Abstract In this study we investigated the effects of low concentration electrolyzed water (LcEW) and several other sanitizers (strong acid electrolyzed water (SAEW), aqueous ozone (AO), 1% citric…
StudyReduction of Escherichia coli O157: H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water
Abstract High microbial populations on mung beans and its sprouts are the primary reason of a short shelf life of these products, and potentially present pathogens may cause…
StudyReduction of Salmonella enterica, Escherichia coli O157: H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass)
Abstract This study was intended to evaluate the bactericidal effect of electrolyzed oxidizing water (EOW) and chlorinated water on populations of Salmonella enterica, Escherichia coli O157:H7, and Listeria…
StudyThe use of electrolyzed water as a disinfectant for minimally processed apples
Abstract Chlorine (sodium hypochlorite solution) is the most common disinfectant used in the fresh-cut industry, however, environmental and health risks related to its use have resulted in a…
StudyAntimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)
Abstract Antimicrobial effect of slightly acidic electrolyzed water (SAEW: pH 5.6 0.1, 20.5 1.3 mg/L available chlorine concentration; ACC) against indigenous aerobic mesophiles and inoculated Escherichia coli and…
StudyCombined effects of alkaline electrolyzed water and citric acid with mild heat to control microorganisms on cabbage
Abstract Effects of alkaline electrolyzed water (AlEW), acidic electrolyzed water (AcEW), 100 ppm sodium hypochlorite (NaClO), deionized water (DIW), 1% citric acid (CA) alone, and combinations of AlEW…
StudyComparison of the Bactericidal Effect of Slightly Acidic Hypochlorous Water with That of Conventional Sterilizers
Abstract The bactericidal effect of slightly acidic hypochlorous water (SAHW) on Salmonella Enteritidis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus, as well as some bacterial strains…
StudyEffect of slightly acidic electrolyzed water for inactivating Escherichia coli O157: H7 and Staphylococcus aureus analyzed by transmission electron microscopy
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…
StudyEffectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions
Abstract Strong acid electrolyzed water (SAEW) has a very limited application due to its low pH value ( 0.05) was observed between LcEW and SAEW. The effective form…
StudyEfficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157: H7 on strawberries and broccoli
Abstract Inoculated strawberries were treated with deionized water (control), electrolyzed oxidizing (EO) water (23 and 55 mg/L of residual chlorine), and chlorinated water (55 mg/L of residual chlorine),…
StudyEfficacy of sanitized ice in reducing bacterial on fish fillet and in the water collected from the melted ice
Abstract This study investigated the efficacy of sanitized ice for the reduction of bacteria in the water collected from the ice that melted during storage of whole and…
StudyInactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach
Abstract The efficacy of newly developed low concentration electrolyzed water (LcEW) was investigated to inactivate the pathogens on spinach leaves as a convenient and safe alternative sanitizer and…
StudyStudies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus
Abstract Suspension quantitative germicidal test showed that electrolyzed oxidizing water (EO water) was an efficient and rapid disinfectant. Disinfection rates towards E. coli (available chlorine concentration ACC: 12.40…
StudyEfficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157: H7 from lettuce leaves
Abstract This study compared the efficacy of chlorine (20 200 ppm), acidic electrolyzed water (50 ppm chlorine, pH 2.6), acidified sodium chlorite (20 200 ppm chlorite ion concentration,…
StudyEfficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols
Abstract This study investigated residual bacteria and different food types left on tableware items after various washing and sanitization protocols. Escherichia coli K-12 and Staphylococcus epidermidis were inoculated…
StudyPhysicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions
Abstract Neutral (NEW) and acidic (AEW) electrolyzed water were stored in open or closed glass bottles under light or dark conditions at 20 C for 30 days. The…
StudyReduction of Escherichia coli O157: H7 on produce by use of electrolyzed water under simulated food service operation conditions
Abstract Treatment of fresh fruits and vegetables with electrolyzed water (EW) has been shown to kill or reduce foodborne pathogens. We evaluated the efficacy of EW in killing…
StudyThe decontaminative effects of acidic electrolyzed water for Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands.
Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials…
StudyEffect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens
Abstract Recent foodborne outbreaks implicating spinach and lettuce have increased consumer concerns regarding the safety of fresh produce. While the most common commercial antimicrobial intervention for fresh produce…
StudyEffect of Electrolyzed Water for Reduction of Foodborne Pathogens on Lettuce and Spinach
Abstract The ability of electrolyzed water (EW) to inactivate foodborne pathogens on the surfaces of lettuce and spinach was investigated. Lettuce and spinach leaves were inoculated with a…
StudyEfficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
Abstract Consumption of minimally-processed, or fresh-cut, fruit and vegetables has rapidly increased in recent years, but there have also been several reported outbreaks associated with the consumption of…
StudyReduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
Abstract Food safety issues and increases in food borne illnesses have promulgated the development of new sanitation methods to eliminate pathogenic organisms on foods and surfaces in food…
StudyAntimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157: H7 and Listeria monocytogenes on fresh strawberries (Fragaria ananassa)
Abstract Antibacterial activity of electrolyzed oxidizing (EO) water prepared from 0.05% or 0.10% (w/v) sodium chloride (NaCl) solutions against indigenous bacteria associated with fresh strawberries (Fragaria ananassa) was…
StudyDirect measurement of chlorine penetration into biofilms during disinfection
Abstract This study evaluated the efficacy of neutral electrolyzed water (NEW; 64.1 mg/liter of active chlorine) to reduce populations of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria…
StudyEfficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots
Abstract Shredded carrots were inoculated with Escherichia coli O157:H7, Salmonella or Listeria monocytogenes and washed for 1 or 2 min with chlorine (Cl; 200 ppm), peroxyacetic acid (PA;…
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,…
StudyThe generation and inactivation mechanism of oxidation reduction potential of electrolyzed oxidizing water
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…
StudyApplication of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood
Abstract For reducing bacterial contamination, electrolyzed oxidizing water (EO water) has been used to reduce microbial population on seafood and platform of fish retailer. The specimens of tilapia…
StudyEfficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli Inoculated on Holy Basil
Abstract Electrolyzed – oxidizing (EO) water is a relatively new method that has been utilized for killing pathogens in agriculture, medical sterilization and food sanitation. This water is…
StudyElectrolyzed oxidizing anode water as a sanitizer for use in abattoirs
Abstract The effectiveness of electrolyzed oxidizing anode (EOA) water (oxidation-reduction potential, 1,120 mV; pH 2.0) as a sanitizer for use in abattoirs was compared with the iodophor (IOD)…
StudyElectrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157: H7 and Listeria monocytogenes Scott A and response surface modeling
Abstract Raw fish is prone to the risk of microbial outbreaks due to contamination by pathogenic microorganisms, such as Escherichia coli O157:H7 and Listeria monocytogenes. Therefore, it is…
StudyEfficacy of ozonated and electrolyzed oxidative waters to decontaminate hides of cattle before slaughter
Abstract The hides of cattle are the primary source of pathogens such as Escherichia coli O157:H7 that contaminate preevisceration carcasses during commercial beef processing. A number of interventions…
StudyInactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water
Abstract Aim: To ascertain the efficacy of neutral electrolysed water (NEW) in reducing Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes on glass and stainless steel surfaces.…
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…
StudyEffect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157: H7 and Salmonella on lettuce
Abstract Cut lettuce dip-inoculated with Escherichia coli O157:H7 and Salmonella was treated with alkaline electrolyzed water (AlEW) at 20 C for 5 min, and subsequently washed with acidic…
StudyEffects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes
Abstract The effects of chlorine and pH on the bactericidal activity of electrolyzed (EO) water were examined against Escherichia coli O157:H7 and Listeria monocytogenes. The residual chlorine concentration…
StudyEffects of water source, dilution, storage, and bacterial and fecal loads on the efficacy of electrolyzed oxidizing water for the control of Escherichia coli O157: H7
Abstract To evaluate the potential of using electrolyzed oxidizing (EO) water for controlling Escherichia coli O157:H7 in water for livestock, the effects of water source, electrolyte concentration, dilution,…
StudyEfficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce
Abstract Acidic electrolyzed water (AcEW) was used as frozen AcEW (AcEW-ice) for inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on lettuce. AcEW-ice was prepared from AcEW with…
StudyEfficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs
Abstract During commercial processing, eggs are washed in an alkaline detergent and then rinsed with chlorine to reduce dirt, debris, and microorganism levels. The alkaline and acidic fractions…
StudyUse of electrolyzed oxidizing water to Inactivate Escherichia coli O157: H7 and Listeria monocytogenes Scott A on raw salmon.
Abstract Raw fish is prone to risk of microbial outbreaks due to contamination of pathogenic microorganisms. Escherichia coli O157:H7 and Listeria monocytogenes are among the pathogens associated with…
StudyEffectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes
Abstract A study was conducted to evaluate the efficacy of electrolyzed acidic water, 200-ppm chlorine water, and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria…
StudyInactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water
Abstract Aims: To determine the efficacy of neutral electrolyzed water (NEW) in killing Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes, as well as nonpathogenic E. coli, on…
StudyThe effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs
Abstract Research was conducted to compare the effectiveness of electrolyzed oxidative (EO) water applied using an electrostatic spraying system (ESS) for killing populations of bacteria that are of…
StudyThe effect of pH on inactivation of pathogenic bacteria on fresh cut lettuce by dipping treatment with electrolyzed water
Abstract Fresh-cut lettuce samples inoculated with S. Typhimurium, E. coli O157:H7 or L. monocytogenes were dipped into 300 ppm electrolyzed water (EW) at pH 4 to 9 and…
StudyTreatment of Escherichia coli O157: H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water
Abstract Electrolyzed oxidizing water is a relatively new concept that has been utilized in agriculture, livestock management, medical sterilization, and food sanitation. Electrolyzed oxidizing (EO) water generated by…
StudyPathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water
Abstract The efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. After…
StudySterilization effect and influence on food surface by acidic electrolyzed water treatment
Abstract Recently, several reports about sterilization effect of electrolyzed water have been published. The electrolyzed water is expected as one of attractive application for sanitation of fresh food,…
StudySurvival of Escherichia coli O157: H7 on strawberry fruit and reduction of the pathogen population by chemical agents
Abstract Survival of Escherichia coli O157:H7 was studied on strawberry, a fruit that is not usually washed during production, harvest, or postharvest handling. Two strains of the bacteria…
StudyEfficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens
Abstract This study was undertaken to evaluate the efficacy of electrolyzed oxidizing (EO) and chemically modified water with properties similar to the EO water for inactivation of different…
StudyRoles of oxidation reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens
Abstract This study investigates the properties of electrolyzed oxidizing (EO) water for the inactivation of pathogen and to evaluate the chemically modified solutions possessing properties similar to EO…
StudyThe efficiency of disinfection of acidic electrolyzed water in the presence of organic materials
Abstract Acidic electrolyzed water (acidic EW), which is prepared by the electrolysis of an aqueous NaCl solution, has recently become of great importance for disinfection in a variety…
StudyEfficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes
Abstract The efficacy of electrolyzed oxidizing water for inactivating. Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes was evaluated. A five-strain mixture of E. coli O157:H7,S. enteritidis, or…
StudyInactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water
Abstract One milliliter of culture containing a five-strain mixture of Escherichia coli O157:H7 (1010 CFU) was inoculated on a 100-cm2 area marked on unscarred cutting boards. Following inoculation,…
StudyReactive oxygen species are partially involved in the bacteriocidal action of hypochlorous acid
Abstract Hypochlorous acid (HOCl) is probably the most widely used disinfectant worldwide and has an important role in inflammatory reaction and in human resistance to infection. However, the…
StudyInactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water
Abstract In conclusion, our results revealed that the combination of TNEW and LA displayed highly synergistic antibacterial activities against E. coli O157:H7, S. Typhimurium, and L. monocytogenes on…
StudyNeutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce
Abstract Pre-harvest sanitization of irrigation water has potential for reducing pathogen contamination of fresh produce. We compared the sanitizing effects of irrigation water containing neutral electrolyzed oxidizing water…
StudyPreventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water
Abstract Salmonella spp. may be found in the nest box of breeder chickens, cold egg-storage rooms at the farm, on the hatchery truck, or in the hatchery environment…
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