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Application of electrolyzed water in the food industry
Electrolyzed oxidizing (EO) water has been regarded as a new sanitizer in recent years. Production of EO water needs only water and salt (sodium chloride). EO water have the following advantages overExpand
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Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water
The efficacy of electrolyzed oxidizing (EO) and acidified chlorinated water (45 ppm residual chlorine) was evaluated in killing Escherichin coli O157:H7 and Listeria monorytogenes on lettuce. AfterExpand
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Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes.
The effects of chlorine and pH on the bactericidal activity of electrolyzed (EO) water were examined against Escherichia coli O157:H7 and Listeria monocytogenes. The residual chlorine concentrationExpand
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Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing.
The effectiveness of electrolyzed (EO) water for killing Campylobacter jejuni on poultry was evaluated. Complete inactivation of C. jejuni in pure culture occurred within 10 s after exposure to EO orExpand
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Effectiveness of electrolyzed water as a sanitizer for treating different surfaces.
The effectiveness of electrolyzed (EO) water at killing Enterobacter aerogenes and Staphylococcus aureus in pure culture was evaluated. One milliliter (approximately 10(9) CFU/ml) of each bacteriumExpand
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Utilization of cowpeas for human food
Abstract This paper reviews the research and outreach accomplishments of the cowpea utilization project sponsored by the United States Agency for International Development-funded Bean/CowpeaExpand
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Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) water.
The chlorine loss of electrolyzed oxidizing (EO) water was examined during storage under different light, agitation, and packaging conditions. The chlorine loss of pH-adjusted EO water was alsoExpand
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Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs.
The efficacy of acidic electrolyzed (EO) water produced at three levels of total available chlorine (16, 41, and 77 mg/ liter) and chlorinated water with 45 and 200 mg/liter of residual chlorine wasExpand
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Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157:H7 on strawberries and broccoli.
Inoculated strawberries were treated with deionized water (control), electrolyzed oxidizing (EO) water (23 and 55 mg/L of residual chlorine), and chlorinated water (55 mg/L of residual chlorine),Expand
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Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts.
Studies have demonstrated that electrolyzed oxidizing (EO) water is effective in reducing foodborne pathogens on fresh produce. This study was undertaken to determine the efficacy of EO water and twoExpand
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