Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces

International Journal of Food Microbiology

Volumn 106, Issue 3, 2006, Pages 248-253

  Liu, Chengchu ^a   Duan, Jingyun ^b   Su, Yi Cheng ^b  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Electrolyzed oxidizing water; Listeria monocytogenes; Pathogen reduction; Sanitizer; Seafood safety

Indexed keywords

CHLORINE; OXIDIZING AGENT; STAINLESS STEEL; TAP WATER; WATER;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL CELL; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; CELL VIABILITY; CERAMICS; CLEANING; CONTROLLED STUDY; CRAB; ELECTROLYSIS; FOOD PROCESSING; INOCULATION; INTERMETHOD COMPARISON; LISTERIA MONOCYTOGENES; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PH; ROOM TEMPERATURE; SANITATION; SEA FOOD; WATER TREATMENT;

CHLORINE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTION; ELECTROLYSIS; EQUIPMENT CONTAMINATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; LISTERIA MONOCYTOGENES; OXIDATION-REDUCTION; SEAFOOD; STAINLESS STEEL; WATER;

BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); LISTERIA; LISTERIA MONOCYTOGENES;

EID: 31544482700     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.020     Document Type: Article

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