Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces

Letters in Applied Microbiology

Volumn 43, Issue 6, 2006, Pages 666-672

  Chiu, T H ^a,c   Duan, J ^a   Liu, C ^b   Su, Y C ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b SHANGHAI OCEAN UNIVERSITY   (China)

^c NATIONAL PENGHU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Cutting boards; Electrolysed oxidizing water; Food safety; Pathogen reduction; Vibrio parahaemolyticus

Indexed keywords

CERAMIC MATERIALS; FOOD SAFETY; REDOX REACTIONS; STAINLESS STEEL; WATER TREATMENT;

CONTACT SURFACE; CUTTING BOARD; ELECTROLYSED OXIDIZING WATER; FOOD CONTACT; FOOD-SAFETY; GLAZED CERAMIC TILES; PATHOGEN REDUCTION; PLASTIC CONTACT; V. PARAHAEMOLYTICUS; VIBRIO PARAHAEMOLYTICUS;

CONTAMINATION;

OXIDIZING AGENT; WATER;

BACTERIA; CELLS; CONTAMINATION; ELECTROLYSIS; OXIDATION; PH EFFECTS; WATER;

BACTERIUM; ELECTROKINESIS; INOCULATION; OXIDATION;

ANTISEPSIS; ARTICLE; BACTERICIDAL ACTIVITY; CELL VIABILITY; CONTACT ANGLE; DISINFECTION; ELECTROLYSIS; FOOD SAFETY; INOCULATION; NONHUMAN; PH MEASUREMENT; ROOM TEMPERATURE; VIBRIO PARAHAEMOLYTICUS;

VIBRIO PARAHAEMOLYTICUS;

EID: 33750733271     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.02006.x     Document Type: Article

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