Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens

Journal of Food Engineering

Volumn 113, Issue 4, 2012, Pages 548-553

  Rahman, S M E ^a,b   Park, Joong Hyun ^a   Wang, Jun ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

^b BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

Author keywords

Current; Electrolysis time; Salt concentration; Sanitizing effect; Stability of LcEW

Indexed keywords

BACTERIA INACTIVATION; CELL SUSPENSION; ELECTRICAL CURRENT; ELECTROLYSIS TIME; ELECTROLYZED WATER; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; LISTERIA MONOCYTOGENES; LOG REDUCTIONS; LOW CONCENTRATIONS; PURE CULTURE; ROOM TEMPERATURE; SALT CONCENTRATION; SANITIZATION; SANITIZING EFFECT;

CELL CULTURE; ELECTRIC CURRENTS; ELECTROLYSIS; ESCHERICHIA COLI; PH EFFECTS; PHYSICAL PROPERTIES;

PATHOGENS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES;

EID: 84866376711     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.011     Document Type: Article

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