Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves

International Journal of Food Microbiology

Volumn 110, Issue 2, 2006, Pages 149-154

  Liu, Chengchu ^a   Su, Yi Cheng ^b  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Electrolyzed oxidizing water; Food processing gloves; Listeria monocytogenes; Seafood safety

Indexed keywords

DISINFECTANT AGENT; ELECTROLYZED OXIDIZING WATER; LATEX; NITRILE; RUBBER; TAP WATER; UNCLASSIFIED DRUG; WATER;

ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL TRANSLOCATION; BACTERIUM DETECTION; CONTROLLED STUDY; DISPOSABLE EQUIPMENT; ELECTROLYSIS; ELIMINATION REACTION; FOOD CONTAMINATION; FOOD PROCESSING; GLOVE; INOCULATION; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; RECYCLING; ROOM TEMPERATURE; SEA FOOD; SHRIMP; SOIL; WATER TREATMENT;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTION; ELECTROLYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; GLOVES, PROTECTIVE; LISTERIA MONOCYTOGENES; OXIDATION-REDUCTION; SEAFOOD; TEMPERATURE; TIME FACTORS; WATER;

DECAPODA (CRUSTACEA); LISTERIA; LISTERIA MONOCYTOGENES;

EID: 33745846442     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.02.004     Document Type: Article

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