Evaluation of Electrolytically-Generated Hypochlorous Acid ('Electrolyzed Water') for Sanitation of Meat and Meat-Contact Surfaces.

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Evaluation of Electrolytically-Generated Hypochlorous Acid ('Electrolyzed Water') for Sanitation of Meat and Meat-Contact Surfaces.

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2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

@wuu

2016年论文

@zh

2016年论文

@zh-cn

name

Evaluation of Electrolytically ...... eat and Meat-Contact Surfaces.

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type

Item

label

Evaluation of Electrolytically ...... eat and Meat-Contact Surfaces.

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prefLabel

Evaluation of Electrolytically ...... eat and Meat-Contact Surfaces.

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P1476

Evaluation of Electrolytically ...... eat and Meat-Contact Surfaces.

@en

P2093

Shawnna Veasey

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P2860

Direct microscopic observation of viability of Campylobacter jejuni on chicken skin treated with selected chemical sanitizing agents.

Hypochlorous acid and myeloperoxidase-catalyzed oxidation of iron-sulfur clusters in bacterial respiratory dehydrogenases.

General mechanism for the bacterial toxicity of hypochlorous acid: abolition of ATP production.

Chlorination disinfection by-products, public health risk tradeoffs and me.

Efficacy of electrolyzed oxidizing water for inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes.

Effects of the putative neutrophil-generated toxin, hypochlorous acid, on membrane permeability and transport systems of Escherichia coli.

Microplate fluorescence assay for measurement of the ability of strains of Listeria monocytogenes from meat and meat-processing plants to adhere to abiotic surfaces.

Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue.

Efficacy of acidic electrolyzed water ice for pathogen control on lettuce.

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

P31

scholarly article

P356

10.3390/FOODS5020042

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P433

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P478

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P50

Peter M. Muriana

P577

2016-06-13T00:00:00Z

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P698

28231137

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P932

5302345

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Evaluation of Electrolytically-Generated Hypochlorous Acid ('Electrolyzed Water') for Sanitation of Meat and Meat-Contact Surfaces.

about

Evaluation of Electrolytically-Generated Hypochlorous Acid ('Electrolyzed Water') for Sanitation of Meat and Meat-Contact Surfaces.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P31

P356

P433

P478

P50

P577

P698

P932

P356

P1433

P1476

P2093

P2860

P31

P356

P433

P478

P50

P577

P698

P932