Electrolyzed water as a novel sanitizer in the food industry: current trends and future perspectives
Electrolyzed water (EW) has gained immense popularity over the last few decades as a
novel broad‐spectrum sanitizer. EW can be produced using tap water with table salt as the …
novel broad‐spectrum sanitizer. EW can be produced using tap water with table salt as the …
Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control
J Sun, X Jiang, Y Chen, M Lin, J Tang, Q Lin, L Fang… - Food Chemistry, 2022 - Elsevier
With the growing demand for safe and nutritious foods, some novel food nonthermal
sterilization technologies were developed in recent years. Electrolyzed oxidizing water …
sterilization technologies were developed in recent years. Electrolyzed oxidizing water …
[HTML][HTML] Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized …
Linear (first-order) and non-linear (Weibull, biphasic, and log-logistic) models were
evaluated for predicting the inactivation kinetics of Escherichia coli and Listeria …
evaluated for predicting the inactivation kinetics of Escherichia coli and Listeria …
Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions
Strong acid electrolyzed water (SAEW) has a very limited application due to its low pH value
(< 2.7) and corrosive characteristics. Thus, we developed new low concentration …
(< 2.7) and corrosive characteristics. Thus, we developed new low concentration …
Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach
The efficacy of newly developed low concentration electrolyzed water (LcEW) was
investigated to inactivate the pathogens on spinach leaves as a convenient and safe …
investigated to inactivate the pathogens on spinach leaves as a convenient and safe …
A systematic review of beef meat quantitative microbial risk assessment models
Each year in Europe, meat is associated with 2.3 million foodborne illnesses, with a high
contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial …
contribution from beef meat. Many of these illnesses are attributed to pathogenic bacterial …
Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products
Meat and seafood products present a viable medium for microbial propagation, which
contributes to foodborne illnesses and quality losses. The development of novel and …
contributes to foodborne illnesses and quality losses. The development of novel and …
Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom
In this study we investigated the effects of low concentration electrolyzed water (LcEW) and
several other sanitizers (strong acid electrolyzed water (SAEW), aqueous ozone (AO), 1 …
several other sanitizers (strong acid electrolyzed water (SAEW), aqueous ozone (AO), 1 …
Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork
The objectives of this study were to evaluate the effectiveness of low concentration
electrolyzed water (LcEW) and other carcass decontaminants against Escherichia coli O157 …
electrolyzed water (LcEW) and other carcass decontaminants against Escherichia coli O157 …
Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork
This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed
water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157 …
water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157 …