Browse by pathogen
HOCl Research: Salmonella
The leading cause of bacterial foodborne illness worldwide, with poultry, eggs and fresh produce as principal vehicles. Cross-contamination during processing is where most control effort is spent.
Studies
50 indexed studies covering Salmonella.
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
Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments
Journal of Veterinary Medical Science2016
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
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
Control of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System
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
Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.
Poultry Science2015
Reduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water
Poultry science2015
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
Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp
Journal of food protection2014
Efficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs
Food Science and Technology Research2014
Disinfection effectiveness of slightly acidic electrolysed water in swine barns
Journal of applied microbiology2013
Sanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes
Food control2013
Bactericidal activity of slightly acidic electrolyzed water produced by different methods analyzed with ultraviolet spectrophotometric
Intl. J. Food Eng2012
Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat
Journal of Food Science2012
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
Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom
Food Control2011
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
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
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
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
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
Efficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots
Food Control2007
Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions
Poultry science2007
Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs
Journal of Food Protection2005
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
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 electrolyzed oxidizing water for the microbial safety and quality of eggs
Poultry Science2004
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
Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry
Poultry Science2002
Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes
Applied and Environmental Microbiology1999
Low-Concentration Hypochlorous Acid Drinking Water Alleviates Broiler Gut Microbial Load While Preserving Overall Growth Performance
MDPI
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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