Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens

Journal of Food Protection

Volumn 63, Issue 1, 2000, Pages 19-24

  Kim, Chyer ^a   Hung, Yen Con ^a   Brackett, Robert E ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; BACTERIAL GROWTH; BACTERICIDAL ACTIVITY; BROMINE; BUFFER; CHEMICAL MODIFICATION; CHLORINE; CHLORINE FREE BLEACHING; COLONY FORMING UNIT; ELECTROLYZED OXIDIZING WATER; IRON; NEUTRALIZATION; OXIDATION REDUCTION POTENTIAL;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0033972418     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.1.19     Document Type: Article

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