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Results for “listeria”
73 matches across systems, industries and the research library.
Application 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…
StudyEstimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment.
Abstract Time to detection experiments (TTD) based on turbidometry using an automatic Bioscreen C is a useful and straightforward method for estimating microbial growth parameters (lag time (),…
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)…
StudyAcidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp
Abstract Acidic electrolyzed water (AEW), a novel non-thermal sterilization technology, is widely used in the food industry. In this study, we firstly investigated the effect of AEW as…
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…
StudyEfficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)
Abstract Listeria monocytogenes contamination in ready-to-eat (RTE) fish products, in particular in cold-smoked salmon is an important food safety concern. This study evaluated the antimicrobial activity of electrolyzed…
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 kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat
Abstract The goal of this study was to enhance the antimicrobial effect of slightly acidic electrolyzed water (SAEW) through addition of synergistic treatment with ultrasound (US) and mild…
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…
StudyCombined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage
Abstract This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and…
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)…
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…
StudyUse of electrolyzed water as a topical antimicrobial and minimal processing technique for fresh, whole peaches
Abstract Three experiments were performed to enumerate the natural microflora on unwashed peaches, known as field peaches, and to determine the efficacy of using acidified electrolyzed water as…
StudyEffect of neutral electrolyzed water on lux-tagged Listeria monocytogenes EGDe biofilms adhered to stainless steel and visualization with destructive and non-destructive microscopy techniques
Abstract The presence of Listeria monocytogenes in food processing environment is a risk of food contamination by persistent cells due to their ability to attach to stainless steel…
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…
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…
StudyEffect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity
Abstract All food processing surfaces are potential sites for biofilm formation of foodborne pathogens, which may result in increased virulence and better adaptation to survival in foods. This…
StudyEffects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat
Abstract Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong acidic electrolyzed water (StAEW) on fresh chicken breast meat was evaluated in this study. Meat…
StudyEfficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces
Abstract Listeria monocytogenes and Morganella morganii have been implicated in listeriosis outbreaks and histamine fish poisoning, respectively. Possible sources of contamination of food products include processing equipment, food…
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…
StudyModeling the response of Listeria monocytogenes at various storage temperatures in pork with/without electrolyzed water treatment
Abstract The objective of this study was to develop a model of the growth of Listeria monocytogenes in pork untreated or treated with low concentration electrolyzed water (LcEW)…
StudyPhysicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp
Abstract The objective of this study was to evaluate physicochemical properties and bactericidal activities of acidic electrolyzed water (AEW) used or stored at different temperatures on shrimp. Three…
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…
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…
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 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…
StudyResponse surface modeling of Listeria monocytogenes inactivation on lettuce treated with electrolyzed oxidizing water
Abstract Electrolyzed oxidizing water has been estimated that it has strong bactericidal activity and has been widely used as a disinfectant for inactivating microbial organisms. The combined effects…
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…
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…
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 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…
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;…
StudyEffects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces
Abstract The effects of electrolyzed oxidizing (EO) water on reducing Listeria monocytogenes contamination on seafood processing surfaces were studied. Chips (5 5 cm2) of stainless steel sheet (SS),…
StudyEfficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter
Abstract The ability of electrolyzed (EO) water to inactivate Listeria monocytogenes in suspension and biofilms on stainless steel in the presence of organic matter (sterile filtered chicken serum)…
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…
StudyApplication of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats
Abstract Experiments were conducted to determine the effectiveness of acidic (EOA) or basic electrolyzed oxidizing (EOB) water, alone or in combination, on ready-to-eat (RTE) meats to reduce Listeria…
StudyEffectiveness of electrolyzed oxidizing water for inactivating Listeria monocytogenes in lettuce
Abstract The effectiveness of electrolyzed oxidizing (EO) water for the inactivation of L. monocytogenes insuspension and when inoculated on lettuce leaves was evaluated. An electrolytic cell for the…
StudyEfficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs
Abstract The efficacy of acidic electrolyzed (EO) water produced at three levels of total available chlorine (16, 41, and 77 mg/liter) and chlorinated water with 45 and 200…
StudyEnhancing the bactericidal effect of electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel
Abstract Biofilms are potential sources of contamination to food in processing plants, because they frequently survive sanitizer treatments during cleaning. The objective of this research was to investigate…
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…
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…
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…
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…
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…
StudyStability of Electrolyzed Oxidizing Water and Its Efficacy against Cell Suspensions of Salmonella Typhimurium and Listeria monocytogenes
Abstract Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its…
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…
StudyInactivation of Listeria monocytogenes/Flavobacterium spp. biofilms using chlorine: impact of substrate, pH, time and concentration
Abstract Aims: To determine the effect of chlorine on mixed bacterial biofilms on stainless steel (SS) and conveyor belt surfaces. Methods and Results: Biofilms were exposed to pH-adjusted…
StudyInactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water
Abstract This study investigates the resistance of Listeria monocytogenes biofilms on stainless steel surfaces to electrolyzed oxidizing (EO) water. A direct agar overlay method was used to estimate…
StudyInactivation of Listeria monocytogenes in recirculated brine for chilling thermally processed bacon using an electrochemical treatment system
Abstract An electrochemical treatment system consisting of a pulsed electrical power supply and an electrical treatment chamber was designed and evaluated for inactivation Listeria monocytogenes in recirculated brine…
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…
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…
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,…
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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