Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs.

@article{Park2005EfficacyOE,
  title={Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs.},
  author={Chung-Myeon Park and Yen-Con Hung and Chyi-Shen Lin and Robert E. Brackett},
  journal={Journal of food protection},
  year={2005},
  volume={68 5},
  pages={
          986-90
        }
}
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 was investigated for inactivating Salmonella Enteritidis and Listeria monocytogenes on shell eggs. An increasing reduction in Listeria population was observed with increasing chlorine concentration from 16 to 77 mg/liter and treatment time from 1 to 5 min, resulting in a maximal reduction of 3.70 log… CONTINUE READING
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