In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water

Journal of Bioscience and Bioengineering

Volumn 110, Issue 3, 2010, Pages 308-313

  Issa Zacharia, Abdulsudi ^a   Kamitani, Yoshinori ^a   Tiisekwa, Adili ^a   Morita, Kazuo ^a   Iwasaki, Koichi ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Food pathogens; In vitro inactivation; Slightly acidic electrolyzed water

Indexed keywords

AGRICULTURAL ROBOTS; CHLORINE; ESCHERICHIA COLI; GREEN MANUFACTURING; REDOX REACTIONS; SALMONELLA; SODIUM COMPOUNDS; STAPHYLOCOCCUS AUREUS;

ACIDIC ELECTROLYZED WATERS; AVAILABLE CHLORINE CONCENTRATIONS; ESCHERICHIA COLI (E. COLI); FOOD PATHOGENS; IN-VITRO; OXIDATION REDUCTION POTENTIAL; SLIGHTLY ACIDIC ELECTROLYZED WATERS; SODIUM HYPOCHLORITE SOLUTION;

CHLORINE COMPOUNDS;

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

ACIDITY; ARTICLE; BACTERICIDAL ACTIVITY; BACTERIUM CULTURE; CONTROLLED STUDY; ELECTROLYSIS; ESCHERICHIA COLI; IN VITRO STUDY; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PHYSICAL CHEMISTRY; PHYSICOCHEMICAL MODEL; SALMONELLA; STAPHYLOCOCCUS AUREUS;

ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 77955339967     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2010.03.012     Document Type: Article

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