Browse by pathogen
HOCl Research: Listeria monocytogenes
A psychrotrophic pathogen that grows at refrigeration temperature and establishes persistent biofilms in drains, floor junctions and equipment niches. The defining environmental control problem in ready-to-eat food manufacturing.
Studies
72 indexed studies covering Listeria monocytogenes.
Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment.
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
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
Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Foods2016
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
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
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
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
Use of electrolyzed water as a topical antimicrobial and minimal processing technique for fresh, whole peaches
Diss. Clemson University, 20152015
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
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
Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity
Food Control2012
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
Modeling the response of Listeria monocytogenes at various storage temperatures in pork with/without electrolyzed water treatment
Food Science and Biotechnology2012
Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp
Food Research International2012
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
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
Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom
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
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
Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions
International Journal of Food Microbiology2010
Efficacy of sanitized ice in reducing bacterial on fish fillet and in the water collected from the melted ice
Journal of food science2010
Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach
Food Control2010
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
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
Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces
International Journal of Food Microbiology2006
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 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
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
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
Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork
Meat Science2004
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 Ice for Pathogen Control on Lettuce
Journal of food protection2004
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
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
Inactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water
Letters in Applied Microbiology2003
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
Inactivation of Listeria monocytogenes/Flavobacterium spp. biofilms using chlorine: impact of substrate, pH, time and concentration
Letters in Applied Microbiology2002
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
Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens
International Journal of Food Microbiology2000
Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes
Applied and Environmental Microbiology1999
Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water
Journal of Food Protection1999
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
Neutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce
Food Microbiology
Preventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water
The University of Georgia Cooperative Extension
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