Roles of Oxidation–Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Inactivation of Food-Related Pathogens
- 1 January 2000
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 63 (1) , 19-24
- https://doi.org/10.4315/0362-028x-63.1.19
Abstract
This study investigates the properties of electrolyzed oxidizing (EO) water for the inactivation of pathogen and to evaluate the chemically modified solutions possessing properties similar to EO wa...Keywords
This publication has 17 references indexed in Scilit:
- Inhibition of Listeria monocytogenes and Aeromonas hydrophila by Plant Extracts in Refrigerated Cooked BeefJournal of Food Protection, 1998
- Modern Food MicrobiologyPublished by Springer Nature ,1996
- Principles of Food SanitationPublished by Springer Nature ,1994
- Shelf Stability and Safety of Fresh Produce as Influenced by Sanitation and DisinfectionJournal of Food Protection, 1992
- Escherichia coli O157: H7 and its significance in foodsInternational Journal of Food Microbiology, 1991
- RISK OF DIARRHEA DURING THE FIRST YEAR OF LIFE ASSOCIATED WITH INITIAL AND SUBSEQUENT COLONIZATION BY SPECIFIC ENTEROPATHOGENSAmerican Journal of Epidemiology, 1990
- Hemolytic Uremic Syndrome and Diarrhea in Argentine Children: The Role of Shiga-like ToxinsThe Journal of Infectious Diseases, 1989
- Illnesses Associated with Escherichia coli 0157:H7 InfectionsAnnals of Internal Medicine, 1988
- A Severe Outbreak ofEscherichia coliO157:H7–Associated Hemorrhagic Colitis in a Nursing HomeNew England Journal of Medicine, 1987
- Oxidative inactivation of Escherichia coli by hypochlorous acidFEBS Letters, 1982