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HOCl Research: Seafood
Peer-reviewed work on hypochlorous acid relevant to Seafood — the organisms, the matrices and the regulatory context that apply.
Studies
36 indexed studies covering Seafood.
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
Preservation of squid by slightly acidic electrolyzed water ice
Food Control2017
Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp
Frontiers in Microbiology2016
Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.
Food control2016
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
International journal of food microbiology2016
Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)
Food Control2016
Bactericidal effects of hypochlorous acid water against Vibrio parahaemolyticus contaminated on raw fish and shellfish
Korean Journal of Food Science and Technology2015
Electrolyzed Water Applications in Aquaculture and the Seafood Industry
Journal of Aquaculture Research & Development2015
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
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
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
Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology
Food Control2014
Use of acidic electrolyzed water ice for preserving the quality of shrimp
Journal of Agricultural and Food Chemistry2013
Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp
Food Control2012
Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces
Food Control 24.1-2012
Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp
Food Research International2012
Elimination of Escherichia coli from oysters using electrolyzed seawater
Aquaculture 319.3-2011
Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface
Food control2010
Efficacy of sanitized ice in reducing bacterial on fish fillet and in the water collected from the melted ice
Journal of food science2010
Physicochemical properties of electrolyzed water during storage and its bactericidal effect on shrimp
Jiangsu Journal of Agricultural Sciences2010
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
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
Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira)
Journal of Food Protection2006
Decontamination effect of electrolysed NaCl solutions on carp
Letters in applied microbiology2004
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
Use of Electrolyzed Water Ice for Preserving the Quality of Shrimp
Journal of agricultural and food chemistry
Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology
Food Control
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