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HOCl Research: Vibrio spp.
Peer-reviewed work on hypochlorous acid relevant to Vibrio spp. — the organisms, the matrices and the regulatory context that apply.
Studies
16 indexed studies covering Vibrio spp..
Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp
Frontiers in Microbiology2016
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
International journal of food microbiology2016
Bactericidal effects of hypochlorous acid water against Vibrio parahaemolyticus contaminated on raw fish and shellfish
Korean Journal of Food Science and Technology2015
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
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
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
Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp
Food Control2012
Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp
Food Research International2012
Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus
International journal of food microbiology2010
Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood
Food control2006
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
Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology
Food Control
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