Summary
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 changes in the quality of the shellfish.
Study details
- Published in: International journal of food microbiology 231 (2016): 48-53
- Microbes studied: Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hydrophila, Vibrio parahaemolyticus, Campylobacter jejuni
Source
Source: International journal of food microbiology 231 (2016): 48-53
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Campylobacter, Escherichia coli, Listeria monocytogenes, Vibrio spp. |
| Relevant sectors | Food Processing, Seafood |
| Publication | International journal of food microbiology, 2016 |
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.