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HOCl Research: Food Processing
Peer-reviewed work on hypochlorous acid relevant to Food Processing — the organisms, the matrices and the regulatory context that apply.
Studies
201 indexed studies covering Food Processing.
Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Journal of food science and technology2017
Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets.
Food microbiology2017
Efficacy 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
Food Control2017
Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment.
Food Control2017
Preservation of squid by slightly acidic electrolyzed water ice
Food Control2017
Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
LWT-Food Science and Technology2017
A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato.
LWT-Food Science and Technology2016
Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp
Frontiers in Microbiology2016
Application of electrolyzed oxidizing water in production of radish sprouts to reduce natural microbiota
Food Control2016
Application of electrolyzed water for improving postharvest quality of mushroom.
LWT-Food Science and Technology2016
Control of Colletotrichum fructicola on strawberry with a foliar spray of neutral electrolyzed water through an overhead irrigation system
Journal of General Plant Pathology2016
Disinfection effect of slightly acidic electrolyzed water on celery and cilantro
Food Control2016
Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.
Food control2016
Disinfection with neutral electrolyzed oxidizing water to reduce microbial and to prevent biofilm regrowth in the processing of fresh-cut vegetables
Food and Bioproducts Processing2016
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
International journal of food microbiology2016
Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments
Food Control2016
Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers
Journal of food science2016
Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)
Food Control2016
Electrolyzed water as a novel sanitizer in the food industry: current trends and future perspectives.
Comprehensive Reviews in Food Science and Food Safety2016
Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Foods2016
Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry
Food Control2016
Inactivation 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
Food microbiology2016
Reduction 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
Food Control2016
The application of slightly acidic electrolyzed water as a potential washing agent on shelflife and quality of fresh cut vegetables (lettuce and carrot)
Inter. Proc. Chem. Biol. Environ. Eng2016
Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk
Food Science and Biotechnology2015
Bactericidal effects of hypochlorous acid water against Vibrio parahaemolyticus contaminated on raw fish and shellfish
Korean Journal of Food Science and Technology2015
Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro
Food Control2015
Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale
Journal of Food Science2015
Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork
Food Control2015
Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage
Food Microbiology2015
Control of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System
Journal of food protection2015
Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water
Food microbiology2015
Cross-contamination of Escherichia coli O157: H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matter
Food microbiology2015
Detoxification of aflatoxin-contaminated maize by neutral electrolyzed oxidizing water
Toxins2015
Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants.
Food Control2015
Effect of Electrolyzed Oxidizing Water Treatment on the Reduction of Nitrite Levels in Fresh Spinach during Storage
Journal of food protection2015
Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions
Food Control2015
Efficacy 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
Journal of Food Science2015
Electrolyzed Water Applications in Aquaculture and the Seafood Industry
Journal of Aquaculture Research & Development2015
Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits
LWT-Food Science and Technology2015
Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.
Poultry Science2015
Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.
Polymers2015
Potential of electrolyzed water as an alternative disinfectant agent in the fresh-cut industry
Food and Bioprocess Technology2015
Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp
Food chemistry2015
Reduction 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
Food and bioprocess technology2015
Reduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water
Poultry science2015
Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging
Food Control2015
The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces
Food Control2015
The efficacy of EO waters on inactivating norovirus and hepatitis A virus in the presence of organic matter
Journal of Food Protection2015
Use of electrolyzed water as a topical antimicrobial and minimal processing technique for fresh, whole peaches
Diss. Clemson University, 20152015
Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm
LWT-Food Science and Technology2014
Decontamination efficacy of neutral electrolyzed water to eliminate indigenous flora on a large-scale of cabbage and carrot both in the laboratory and on a real processing line
Food Research International2014
Effect of acidic electrolyzed water ice on quality of shrimp in dark condition
Food Control2014
Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp
Journal of food protection2014
Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment
International Journal of Food Microbiology2014
Growth model of Escherichia coli O157: H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water
Journal of Food Protection2014
Modeling growth of Escherichia coli O157: H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging
International Journal of Food Microbiology2014
Modeling of Bacillus cereus Growth in Brown Rice Submitted to a Combination of Ultrasonication and Slightly Acidic Electrolyzed Water Treatment
Journal of food protection2014
Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology
Food Control2014
Effect of neutral electrolyzed water on lux-tagged Listeria monocytogenes EGDe biofilms adhered to stainless steel and visualization with destructive and non-destructive microscopy techniques
Food Control2013
Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes
Food Control2013
Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash
Food microbiology2013
Operating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli O157: H7
Food Control2013
Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water
Food Control2013
Sanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes
Food control2013
Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork
Food Control2013
The effect of electrolyzed water on decontamination, germination and -aminobutyric acid accumulation of brown rice
Food control2013
Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce
Food Science and Biotechnology2013
Use of acidic electrolyzed water ice for preserving the quality of shrimp
Journal of Agricultural and Food Chemistry2013
Using electrolyzed oxidizing water combined with an ultrasonic wave on the postharvest diseases control of pineapple fruit cv. Phu Lae
Crop protection2013
Bactericidal activity of slightly acidic electrolyzed water produced by different methods analyzed with ultraviolet spectrophotometric
Intl. J. Food Eng2012
Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp
Food Control2012
Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity
Food Control2012
Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage
Journal of Food Science2012
Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat
Journal of Food Science2012
Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces
Food Control 24.1-2012
Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods
Journal of Food Engineering2012
Elimination of aflatoxin B1 in peanuts by acidic electrolyzed oxidizing water
Food Control2012
Modeling the response of Listeria monocytogenes at various storage temperatures in pork with/without electrolyzed water treatment
Food Science and Biotechnology2012
Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis
Food Control2012
Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp
Food Research International2012
Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
International Journal of Food Microbiology2012
Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens
Journal of Food Engineering2012
Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer
Journal of Food Science2012
Application of electrolyzed functional water on producing mung bean sprouts
Food Control2011
Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts
Food Control2011
Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots
Food microbiology2011
Decontamination efficiency of slightly acidic electrolyzed water on fresh-cut cucumbers
International Journal of Food Engineering2011
Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger
Food Science and Biotechnology2011
Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot
Food Control2011
EFFICACY OF SLIGHTLY ACIDIC ELECTROLYZED WATER (SAEW) FOR REDUCING MICROBIAL CONTAMINATION ON FRESH CUT CILANTRO
Journal of Food Safety2011
Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157: H7 on iceberg lettuce and tomatoes under simulated food service operation conditions
Journal of Food Science2011
Elimination of Escherichia coli from oysters using electrolyzed seawater
Aquaculture 319.3-2011
Evaluation of electrolyzed oxidizing water for phytotoxic effects and pre-harvest management of gray mold disease on strawberry plants
Crop protection2011
Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom
Food Control2011
Neutral and acidic electrolyzed water as emergent sanitizers for fresh-cut mizuna baby leaves
Postharvest Biology and Technology2011
Optimization of inactivation of Staphylococcus aureus by low concentration electrolyzed water using response surface methodology
Food Science and Biotechnology2011
Reduction of Escherichia coli O157: H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water
Food Control2011
Reduction of Salmonella enterica, Escherichia coli O157: H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass)
Journal of Food Protection2011
Response surface modeling of Listeria monocytogenes inactivation on lettuce treated with electrolyzed oxidizing water
Journal of Food Process Engineering2011
The use of electrolyzed water as a disinfectant for minimally processed apples
Postharvest Biology and Technology2011
A review of microbiological safety of fruits and vegetables and the introduction of electrolyzed water as an alternative to sodium hypochlorite solution
African Journal of Food Science2010
Antimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)
African Journal of Microbiology Research2010
Combined effects of alkaline electrolyzed water and citric acid with mild heat to control microorganisms on cabbage
Journal of Food Science2010
Comparison of the Bactericidal Effect of Slightly Acidic Hypochlorous Water with That of Conventional Sterilizers
Journal of Faculty Agriculture, Kyushu University, 55 (2), 2752010
Effect of Hypochlorous Acid to Reduce Microbial Populations in Dipping Procedure of Fresh Produce as Saengshik Raw Materials
Journal of the Korean Society of Food Science and Nutrition2010
Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157: H7 and Staphylococcus aureus analyzed by transmission electron microscopy
Journal of Food Protection2010
Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions
International Journal of Food Microbiology2010
Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface
Food control2010
Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157: H7 on strawberries and broccoli
Journal of Food Quality2010
Efficacy of sanitized ice in reducing bacterial on fish fillet and in the water collected from the melted ice
Journal of food science2010
Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus
International journal of food microbiology2010
Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach
Food Control2010
Inhibition of Microbial Growth and Enrichment of γ-Aminobutyric Acid during Germination of Brown Rice by Electrolyzed Oxidizing Water
Journal of Food Protection2010
Physicochemical properties of electrolyzed water during storage and its bactericidal effect on shrimp
Jiangsu Journal of Agricultural Sciences2010
Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water.
International journal of food microbiology2010
Studies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus
Journal of food science2010
Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage
Food Control2009
Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157: H7 from lettuce leaves
International Journal of Food Microbiology2009
Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols
Journal of Food Protection2009
Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs
International Journal of Food Microbiology2009
Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions
Journal of Food Engineering2009
Reduction of Escherichia coli O157: H7 on produce by use of electrolyzed water under simulated food service operation conditions
Journal of food protection2009
Synergistic effect of electrolyzed water and citric acid against Bacillus cereus cells and spores on cereal grains
Journal of Food Science2009
The 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.
Food Microbiology2009
Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens
Journal of Food Protection2008
Effect of Electrolyzed Water for Reduction of Foodborne Pathogens on Lettuce and Spinach
Journal of Food Science2008
Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
International Journal of Food Microbiology2008
Electrolyzed water and its application in the food industry
Journal of Food Protection2008
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
Food Microbiology2008
Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157: H7 and Listeria monocytogenes on fresh strawberries (Fragaria ananassa)
Journal of Food Science2007
Direct measurement of chlorine penetration into biofilms during disinfection
Journal of Food Protection2007
Efficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots
Food Control2007
Electrolyzed water: A new technology for food decontamination-A review
Deutsche Lebensmittelrundschau2007
Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions
Poultry science2007
Spoilage microflora of broiler carcasses washed with electrolyzed oxidizing or chlorinated water using an inside-outside bird washer
Poultry Science2007
The generation and inactivation mechanism of oxidation reduction potential of electrolyzed oxidizing water
Journal of Food Engineering2007
Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood
Food control2006
Change of hygienic quality and freshness in tuna treated with electrolyzed water and carbon monoxide gas during refrigerated and frozen storage
Journal of Food Science2006
Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces
International Journal of Food Microbiology2006
Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters
Journal of food protection2006
Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces
Letters in applied microbiology2006
Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli Inoculated on Holy Basil
KASETSART JOURNAL (2006): 7162006
Efficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter
Journal of Food Protection2006
Electrolyzed oxidizing anode water as a sanitizer for use in abattoirs
Journal of Food Protection2006
Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157: H7 and Listeria monocytogenes Scott A and response surface modeling
Journal of Food Engineering2006
Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water, and chlorine dioxide solutions modified with nonionic surfactants
Journal of Food Protection2006
The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables
International Journal of Food Microbiology2006
Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira)
Journal of Food Protection2006
Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats
Meat Science2005
Effectiveness of electrolyzed oxidizing water for inactivating Listeria monocytogenes in lettuce
Universitas Scientiarum2005
Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs
Journal of Food Protection2005
Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing
Poultry Science2005
Enhancing the bactericidal effect of electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel
Journal of Food Protection2005
Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water
Letters in Applied Microbiology2005
Post-harvest interventions to reduce/eliminate pathogens in beef
Meat Science2005
Response surface modelling for cleaning and disinfecting materials used in milking systems with electrolysed oxidizing water
International journal of dairy technology2005
Activity of electrolyzed oxidizing water against Penicilium expansum in suspension and on wounded apples
Journal of Food Science2004
Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork
Meat Science2004
Decontamination effect of electrolysed NaCl solutions on carp
Letters in applied microbiology2004
Effect 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
Food Microbiology2004
Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes
International Journal of Food Microbiology2004
Efficacy of Acidic Electrolyzed Water for Microbial Decontamination of Cucumbers and Strawberries
Journal of food protection2004
Efficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce
Journal of food protection2004
Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs
Poultry Science2004
Use of electrolyzed oxidizing water to Inactivate Escherichia coli O157: H7 and Listeria monocytogenes Scott A on raw salmon.
2004 ASAE Annual Meeting. American Society of Agricultural and Biological Engineers, 20042004
CIP cleaning of a pipeline milking system using electrolyzed oxidizing water
American Society of Agricultural and Biological Engineers, 20032003
Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes
Journal of Food Protection2003
Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts
Journal of Food Protection2003
Inactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water
Letters in Applied Microbiology2003
Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange
Journal of Food Protection2003
Stability of Electrolyzed Oxidizing Water and Its Efficacy against Cell Suspensions of Salmonella Typhimurium and Listeria monocytogenes
Journal of Food Protection2003
The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs
Poultry Science2003
The effect of pH on inactivation of pathogenic bacteria on fresh cut lettuce by dipping treatment with electrolyzed water
Journal of Food Science2003
The use of electrolyzed water for sanitation control of eggshells and GP center
Food science and technology research2003
Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing
International Journal of Food Microbiology2002
Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry
Poultry Science2002
Decontamination of aflatoxin-forming fungus and elimination of aflatoxin mutagenicity with electrolyzed NaCl anode solution
Journal of Agricultural and Food Chemistry2002
Decontaminative effect of frozen acidic electrolyzed water on lettuce
Journal of Food Protection2002
Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana
Food Research International2002
Effectiveness of electrolyzed water as a sanitizer for treating different surfaces
Journal of food protection2002
Inactivation of Listeria monocytogenes/Flavobacterium spp. biofilms using chlorine: impact of substrate, pH, time and concentration
Letters in Applied Microbiology2002
Inactivation of Staphylococcal enterotoxin-A with an electrolyzed anodic solution
Journal of agricultural and Food Chemistry2002
Decontamination of lettuce using acidic electrolyzed water
Journal of Food Protection2001
Inactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water
Journal of Food Processing and Preservation2001
Inactivation of Listeria monocytogenes in recirculated brine for chilling thermally processed bacon using an electrochemical treatment system
Journal of Food Science2001
Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water
Journal of Food Science2001
Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions
Journal of Food Protection2001
Sterilization effect and influence on food surface by acidic electrolyzed water treatment
Journal Japanese Society of Food Science and Technology2001
Survival of Escherichia coli O157: H7 on strawberry fruit and reduction of the pathogen population by chemical agents
Journal of food protection2001
Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens
International Journal of Food Microbiology2000
Roles of oxidation reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens
Journal of Food Protection2000
The effect of available chlorine concentration of the disinfecting potential of acidic electrolyzed water for shredded vegetables
Journal of the Japanese Society for Food Science and Technology (Japan) (2000)2000
The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials
Analytical Sciences2000
Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH
Journal of Food Protection2000
Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes
Applied and Environmental Microbiology1999
Electrolyzed water as a disinfectant for fresh cut vegetables
Izumi, H. Electrolyzed water as a disinfectant for fresh cut vegetables. Journal of Food Science1999
Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water
Journal of Food Protection1999
Reactive oxygen species are partially involved in the bacteriocidal action of hypochlorous acid
Archives of biochemistry and biophysics1999
Preventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water
The University of Georgia Cooperative Extension
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