Development & Research
Escherichia coli
Food Control 63 (2016): 246-254
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
Report
Escherichia coli
LWT-Food Science and Technology 79 (2017): 594-600
Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
Report
Escherichia coli
Food Control 73 (2017): 889-899
Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons
Report
Escherichia coli
Journal of food science and technology 54.5 (2017): 1321-1332
Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Report
Escherichia coli
Foods 5.2 (2016): 42
Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Report
Escherichia coli
International journal of food microbiology 231 (2016): 48-53
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
Report
Escherichia coli
International Journal of Molecular Sciences 17.7 (2016): 1161
Effectiveness of hypochlorous acid to reduce the biofilms on titanium alloy surfaces in vitro
Report
Escherichia coli
Food Control 60 (2016): 440-446
Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments
Report
Escherichia coli
Journal of Veterinary Medical Science 78.7 (2016): 1123-1128
Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments
Report
Escherichia coli
Food Control 50 (2015): 699-704
Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro
Report
Escherichia coli
Poultry science 94.11 (2015): 2838-2848
Reduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water
Report
Escherichia coli
Food and bioprocess technology 8.8 (2015): 1762-1770
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
Report
