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HOCl Research: Produce & Packing
Peer-reviewed work on hypochlorous acid relevant to Produce & Packing — the organisms, the matrices and the regulatory context that apply.
Studies
89 indexed studies covering Produce & Packing.
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
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
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
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 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
Effect of Electrolyzed Oxidizing Water Treatment on the Reduction of Nitrite Levels in Fresh Spinach during Storage
Journal of food protection2015
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
Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits
LWT-Food Science and Technology2015
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
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
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
Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce
Food Science and Biotechnology2013
Using electrolyzed oxidizing water combined with an ultrasonic wave on the postharvest diseases control of pineapple fruit cv. Phu Lae
Crop protection2013
Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage
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
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
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
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
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 electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine during storage
Crop Protection2010
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
Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions
International Journal of Food Microbiology2010
Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157: H7 on strawberries and broccoli
Journal of Food Quality2010
Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach
Food Control2010
Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water.
International journal of food microbiology2010
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
Reduction of Escherichia coli O157: H7 on produce by use of electrolyzed water under simulated food service operation conditions
Journal of food protection2009
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
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
Efficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots
Food Control2007
Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli Inoculated on Holy Basil
KASETSART JOURNAL (2006): 7162006
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
Effectiveness of electrolyzed oxidizing water for inactivating Listeria monocytogenes in lettuce
Universitas Scientiarum2005
Activity of electrolyzed oxidizing water against Penicilium expansum in suspension and on wounded apples
Journal of Food Science2004
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
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
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
The effect of pH on inactivation of pathogenic bacteria on fresh cut lettuce by dipping treatment with electrolyzed water
Journal of Food Science2003
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
Decontamination of lettuce using acidic electrolyzed water
Journal of Food Protection2001
Fungicidal effectiveness of electrolyzed oxidizing water on postharvest brown rot of peach
HortScience2001
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
Survival of Escherichia coli O157: H7 on strawberry fruit and reduction of the pathogen population by chemical agents
Journal of food protection2001
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
Electrolyzed water as a disinfectant for fresh cut vegetables
Izumi, H. Electrolyzed water as a disinfectant for fresh cut vegetables. Journal of Food Science1999
Effectiveness of electrolyzed oxidizing water on fungi and mycotoxins in food
Food Control
Neutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce
Food Microbiology
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