In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water
- 30 September 2010
- journal article
- Published by Elsevier BV in Journal of Bioscience and Bioengineering
- Vol. 110 (3), 308-313
- https://doi.org/10.1016/j.jbiosc.2010.03.012
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Application of electrolyzed water in the food industryFood Control, 2008
- Inactivation of Staphylococcal Enterotoxin-A with an Electrolyzed Anodic SolutionJournal of Agricultural and Food Chemistry, 2001
- Prediction of Microbial Growth in Fresh-Cut Vegetables Treated with Acidic Electrolyzed Water during Storage under Various Temperature ConditionsJournal of Food Protection, 2001
- Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated WaterJournal of Food Science, 2001
- Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogensInternational Journal of Food Microbiology, 2000
- Food-Related Illness and Death in the United StatesEmerging Infectious Diseases, 1999
- Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing WaterJournal of Food Protection, 1999
- Electrolyzed Water as a Disinfectant for Fresh‐cut VegetablesJournal of Food Science, 1999
- Efficacy of Spray Application of Chlorinated Water in Killing Pathogenic Bacteria on Raw Apples, Tomatoes, and LettuceJournal of Food Protection, 1998
- Factors affecting the efficacy of washing procedures used in the production of prepared saladsFood Microbiology, 1989