Effect of electrolyzed water for reduction of foodborne pathogens on lettuce and spinach

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Park, E J ^a   Alexander, E ^b   Taylor, G A ^b   Costa, R ^b   Kang, D H ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Proton Labs Inc   (United States)

Author keywords

Electrolyzed water; Lettuce; Spinach

Indexed keywords

WATER;

ARTICLE; BACTERIAL COUNT; DISINFECTION; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; LETTUCE; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PH; SAFETY; SALMONELLA TYPHIMURIUM; SPINACH; TIME;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTION; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LETTUCE; LISTERIA MONOCYTOGENES; OXIDATION-REDUCTION; SALMONELLA TYPHIMURIUM; SPINACIA OLERACEA; TIME FACTORS; WATER;

ESCHERICHIA COLI; LACTUCA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; SPINACIA OLERACEA;

EID: 48749102437     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00809.x     Document Type: Article

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