Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

Food Microbiology

Volumn 25, Issue 1, 2008, Pages 36-41

  Guentzel, Jane L ^a   Liang Lam, Kang ^b   Callan, Michael A ^b   Emmons, Stuart A ^b   Dunham, Valgene L ^b  

^a Wall College of Business   (United States)

^b Integrated Environmental Technologies   (United States)

Author keywords

E. coli; Electrolyzed oxidizing water; Enterococcus faecalis; Escherichia coli; Listeria monocytogenes; Salmonella typhimurium; Staphylococcus aureus

Indexed keywords

CHLORIDE; WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATERING SERVICE; CHEMISTRY; DOSE RESPONSE; DRUG EFFECT; ELECTROLYSIS; ENTEROCOCCUS FAECALIS; EQUIPMENT; ESCHERICHIA COLI; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; LETTUCE; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PH; SAFETY; SALMONELLA TYPHIMURIUM; SANITATION; SPINACH; STANDARD; STAPHYLOCOCCUS AUREUS; TREATMENT OUTCOME;

ANIMALS; CHLORIDES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; ELECTROLYSIS; ENTEROCOCCUS FAECALIS; EQUIPMENT CONTAMINATION; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD SERVICES; HYDROGEN-ION CONCENTRATION; LETTUCE; LISTERIA MONOCYTOGENES; OXIDATION-REDUCTION; SALMONELLA TYPHIMURIUM; SANITATION; SPINACIA OLERACEA; STAPHYLOCOCCUS AUREUS; TREATMENT OUTCOME; WATER;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; SPINACIA OLERACEA; STAPHYLOCOCCUS AUREUS;

EID: 35748937925     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.08.003     Document Type: Article

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