Development & Research
Campylobacter spp.
International journal of food microbiology 231 (2016): 48-53tr
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
Report
Campylobacter spp.
Food Control 50 (2015): 472-476
Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants.
Report
Campylobacter spp.
Food Control 53 (2015): 117-123
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
Report
Campylobacter spp.
Poultry science 86.10 (2007): 2239-2244
Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions
Report
Campylobacter spp.
Meat Science 71.1 (2005): 79-91
Post-harvest interventions to reduce/eliminate pathogens in beef
Report
Campylobacter spp.
International Journal of Food Microbiology 72.1 (2002): 77-83
Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing
Report
