The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

Food Control

Volumn 54, Issue , 2015, Pages 317-321

  Al Holy, Murad A ^a   Rasco, Barbara A ^b  

^a HASHEMITE UNIVERSITY   (Jordan)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Acidic electrolyzed oxidizing water; Beef; Chicken; Escherichiacoli O157:H7; Fish; Listeriamonocytogenes; Salmonella Typhimurium

Indexed keywords

EID: 84923356375     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.02.017     Document Type: Article

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