Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water.
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Outbreaks and factors influencing microbiological contamination of fresh produce.Detoxification of Aflatoxin-Contaminated Maize by Neutral Electrolyzed Oxidizing Water.Effects of slightly acidic electrolysed drinking water on mice.Presence of hydrogen peroxide, a source of hydroxyl radicals, in acid electrolyzed water.Electricity and disinfectant production from wastewater: Microbial Fuel Cell as a self-powered electrolyserElectrolyzed water and its application in the food industry.Ameliorative Effects of Neutral Electrolyzed Water on Growth Performance, Biochemical Constituents, and Histopathological Changes in Turkey Poults during Aflatoxicosis.Review: Comparison of the Effectiveness of Decontaminating Strategies for Fresh Fruits and Vegetables and Related Limitations.Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water.Control of Pseudomonas mastitis on a large dairy farm by using slightly acidic electrolyzed water.Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.Modeling of Bacillus cereus growth in brown rice submitted to a combination of ultrasonication and slightly acidic electrolyzed water treatment.The effect of long-term storage on the physiochemical and bactericidal properties of electrochemically activated solutions.Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce.Disinfection effectiveness of slightly acidic electrolysed water in swine barns.Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols.Efficacy of neutral electrolyzed water for reducing pathogenic bacteria contaminating shrimp.Effect of anolyte on background microflora, Salmonella, and Listeria monocytogenes on catfish fillets.Essential oils reduce Escherichia coli O157:H7 and Salmonella on spinach leaves.Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat.Disinfection of iceberg lettuce by titanium dioxide-UV photocatalytic reaction.Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef.Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce.Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale.Airborne bacterial reduction by spraying slightly acidic electrolyzed water in a laying-hen house.Inactivation efficiency to Bacillus subtilis and Escherichia coli bacterial aerosols of spraying neutral electrolyzed water.Growth model of Escherichia coli O157:H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water.Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions.Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157:H7 and Staphylococcus aureus analyzed by transmission electron microscopy.Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditions.Effect of smear layer deproteinization on bonding of self-etch adhesives to dentin: a systematic review and meta-analysis.Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water TreatmentsEffects of slightly acidic electrolyzed water on the microbial quality and shelf life extension of beef during refrigerationEvaluation of biological contaminants in foods by hyperspectral imaging: A review
P2860
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P2860
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh-hant
name
Reduction of bacteria on spina ...... electrolyzed oxidizing water.
@en
Reduction of bacteria on spina ...... electrolyzed oxidizing water.
@nl
type
label
Reduction of bacteria on spina ...... electrolyzed oxidizing water.
@en
Reduction of bacteria on spina ...... electrolyzed oxidizing water.
@nl
prefLabel
Reduction of bacteria on spina ...... electrolyzed oxidizing water.
@en
Reduction of bacteria on spina ...... electrolyzed oxidizing water.
@nl
P2093
P356
P1433
P1476
Reduction of bacteria on spina ...... electrolyzed oxidizing water.
@en
P2093
Jane L Guentzel
Kang Liang Lam
Michael A Callan
Stuart A Emmons
Valgene L Dunham
P356
10.1016/J.FM.2007.08.003
P577
2007-09-04T00:00:00Z