Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

International Journal of Food Microbiology

Volumn 130, Issue 2, 2009, Pages 88-93

  Cao, Wei ^a   Zhu, Zhi Wei ^a   Shi, Zheng Xiang ^a   Wang, Chao Yuan ^a   Li, Bao Ming ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Disinfectant; Salmonella enteritidis; Shell eggs; Slightly acidic electrolyzed water

Indexed keywords

DISINFECTANT AGENT; HYPOCHLORITE SODIUM; SLIGHTLY ACIDIC ELECTROLYZED WATER; UNCLASSIFIED DRUG; WATER;

ACIDITY; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERICIDAL ACTIVITY; EGG; NONHUMAN; SALMONELLA ENTERITIDIS; TEMPERATURE SENSITIVITY;

DISINFECTANTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; OVUM; SALMONELLA ENTERITIDIS; SODIUM HYPOCHLORITE; TEMPERATURE;

SALMONELLA ENTERITIDIS;

EID: 60649091264     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.021     Document Type: Article

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