Study summary

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water

Food Microbiology

Summary

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 stainless steel surfaces as compared with those demonstrated by the individual TNEW or LA treatment groups. The combined TNEW-LA treatment thus augmented the individual effectiveness of either antibacterial agent alone. The fluorescence analysis data demonstrated that the bactericidal mechanisms of the

Study details

  • Published in: Food Microbiology
  • Microbes studied: Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes

Source

Read the original study

Source: Food Microbiology

Conditions tested

ParameterValue
OrganismsEscherichia coli, Listeria monocytogenes
Relevant sectorsBeverage, Contact surfaces, Food safety, Water Treatment
PublicationFood Microbiology

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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.

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Source

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