Summary
Abstract
Preliminary mechanism of acidic electrolyzed water (AEW) ice on improving the quality and safety of shrimp was investigated by examining the physicochemical and microbiological changes, sarcoplasmic proteins and enzymatic activities. The results showed that compared with tap water (TW) ice, AEW ice had an obvious (p
Study details
- Published in: Food chemistry 176 (2015): 333-341
- Microbes studied: Total Microbial Count
Source
Source: Food chemistry 176 (2015): 333-341
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Total microbial count |
| Relevant sectors | Food Processing, Seafood |
| Publication | Food chemistry, 2015 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
Applying it
Concentrations in this range are within the adjustable output of every EcoloxTech commercial system, so implementing this protocol is a settings question rather than a procurement one. Where the claim needs to sit on a registered label, see HOCl-AS200, EPA Reg. No. 101112-1.