Decontamination of Lettuce Using Acidic Electrolyzed Water
- 1 May 2001
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 64 (5) , 652-658
- https://doi.org/10.4315/0362-028x-64.5.652
Abstract
The disinfectant effect of acidic electrolyzed water (AcEW), ozonated water, and sodium hypochlorite (NaOCl) solution on lettuce was examined. AcEW (pH 2.6; oxidation reduction potential, 1140 mV; ...Keywords
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