Summary
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), ceramic tile (CT), and floor tile (FT) with and without crabmeat residue on the surface were inoculated with L. monocytogenes and soaked in tap or EO water for 5 min. Viable cells of L. monocytogenes were detected on all chip surfaces with or without crabmeat residue after being held at room temperature for 1 h. Soaking contaminated chips in tap water resulted in small-degree reductions of the organism (0.40 0.66 log cfu/chip on clean surfaces and 0.78 1.33 log cfu/chip on dirty surfaces). Treatments of EO water significantly (p
Study details
- Published in: International Journal of Food Microbiology 106.3 (2006): 248-253
- Microbes studied: Listeria monocytogenes
Source
Source: International Journal of Food Microbiology 106.3 (2006): 248-253
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Listeria monocytogenes |
| Relevant sectors | Food Processing, Seafood |
| Publication | International Journal of Food Microbiology, 2006 |
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.