Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 99-104

  Hao, Jianxiong ^a   Qiu, Shuang ^b   Li, Huiying ^a   Chen, Tianpeng ^b   Liu, Haijie ^b   Li, Lite ^b  

^a HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Disinfection; Electrolyzed oxidizing water; Hydroxyl radicals; UV scanning

Indexed keywords

ACIDIC ELECTROLYZED WATER; CHLORINE; DISINFECTANT AGENT; HYDROXYL RADICAL; SLIGHTLY ACIDIC ELECTROLYZED WATER; UNCLASSIFIED DRUG;

ARTICLE; DILUTION; DISINFECTION; DRUG EFFICACY; ESCHERICHIA COLI; NONHUMAN; PH; QUANTITATIVE ANALYSIS; ULTRAVIOLET SPECTROPHOTOMETRY;

BACTERIAL LOAD; CHLORINE COMPOUNDS; DISINFECTANTS; DISINFECTION; ELECTROLYSIS; ESCHERICHIA COLI; HYDROGEN-ION CONCENTRATION; HYDROXYL RADICAL; WATER;

ESCHERICHIA COLI;

EID: 84862777741     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.12.031     Document Type: Article

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