The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables

International Journal of Food Microbiology

Volumn 109, Issue 3, 2006, Pages 187-197

  Ongeng, Duncan ^a   Devlieghere, Frank ^b   Debevere, Johan ^b   Coosemans, Jozef ^a   Ryckeboer, Jaak ^a,c  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c Ecodis nv   (Belgium)

Author keywords

Decontamination; Electrolysed oxidising water; Minimally processed vegetables; Pantoea agglomerans; Process water; Pseudomonas fluorescens; Rahnella aquatilis

Indexed keywords

CHLORINE; ELECTROLYSED OXIDISING WATER; SODIUM; TAP WATER; UNCLASSIFIED DRUG; WATER;

ARTICLE; BACTERIUM CULTURE; BACTERIUM DETECTION; CONTROLLED STUDY; ELECTROLYSIS; ENTEROBACTER; INCUBATION TEMPERATURE; INCUBATION TIME; INOCULATION; LACTIC ACID BACTERIUM; MICROFLORA; MICROORGANISM; NONHUMAN; PANTOEA AGGLOMERANS; PSEUDOMONAS FLUORESCENS; RAHNELLA AQUATILIS; ROOM TEMPERATURE; SUPPLEMENTATION; VEGETABLE;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ELECTROLYSIS; FOOD CONTAMINATION; OXIDATION-REDUCTION; PANTOEA; PSEUDOMONAS FLUORESCENS; RAHNELLA; TIME FACTORS; VEGETABLES; WATER; WATER MICROBIOLOGY;

BACTERIA (MICROORGANISMS); LACTUCA; PANTOEA AGGLOMERANS; PSEUDOMONAS FLUORESCENS; RAHNELLA AQUATILIS;

EID: 33646938305     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.12.013     Document Type: Article

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