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

Electrolyzed Water and Its Application in the Food Industry

(2016) D. HRICOVA et al.   JOURNAL OF FOOD PROTECTION

Reduction of Escherichia coli O157:H7 on Produce by Use of Electrolyzed Water under Simulated Food Service Operation Conditions

(2016) PHILIPUS PANGLOLI et al.   JOURNAL OF FOOD PROTECTION

Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage

(2008) Shoji Koide et al.   FOOD CONTROL

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables

(2008) Maribel Abadias et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

(2008) Wei Cao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fate of foodborne pathogens on green onions and tomatoes by electrolysed water

(2008) E.-J. Park et al.   LETTERS IN APPLIED MICROBIOLOGY

Application of electrolyzed water in the food industry

(2007) Yu-Ru Huang et al.   FOOD CONTROL

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

(2007) Jane L. Guentzel et al.   FOOD MICROBIOLOGY