Recent advances on research of electrolyzed water and its applications

Pathway dissection, regulation, engineering and application: lessons learned from biobutanol production by solventogenic clostridia

(2020) Shubo Li et al.   Biotechnology for Biofuels

Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks

(2020) Francisco López-Gálvez et al.   Current Opinion in Food Science

Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism

(2019) Lin Zhao et al.   FOOD CONTROL

Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by 1H NMR spectroscopy

(2019) Lin Zhao et al.   FOOD RESEARCH INTERNATIONAL

Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment

(2019) Qin Liu et al.   FOOD CONTROL

Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes

(2019) Jorge Pamplona Pagnossa et al.   Current Opinion in Food Science

A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods

(2018) George Kwabena Afari et al.   FOOD CONTROL

Electrolyzed water and mild-thermal processing of Atlantic salmon ( Salmo salar ): Reduction of Listeria monocytogenes and changes in protein structure

(2018) Mahmoudreza Ovissipour et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy

(2018) Qin Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of Portable Flow-Through Electrochemical Sanitizing Unit to Generate Near Neutral Electrolyzed Water

(2018) Jufang Zhang et al.   JOURNAL OF FOOD SCIENCE

Food processing as a risk factor for antimicrobial resistance spread along the food chain

(2018) Elena-Alexandra Oniciuc et al.   Current Opinion in Food Science

The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms

(2017) Shujuan Wu et al.   Food and Bioprocess Technology

Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets

(2017) Xinyu Liao et al.   FOOD CONTROL

Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds

(2017) Marta Mikš-Krajnik et al.   FOOD CONTROL

Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce ( Lactuca sativa Var. Crispa L)

(2017) Jufang Zhang et al.   FOOD CONTROL

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

(2017) Lin Zhao et al.   FOOD CONTROL

Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages

(2017) Li Cheng Sow et al.   FOOD CONTROL

Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits

(2017) Charles Nkufi Tango et al.   FOOD MICROBIOLOGY

Multi-pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail (Bullacta exarata )

(2017) Liping Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli ( Brassica oleracea )

(2017) Qin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1 H NMR spectroscopy

(2017) Qin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Removal of Foodborne Pathogen Biofilms by Acidic Electrolyzed Water

(2017) Qiao Han et al.   Frontiers in Microbiology

Recent foodborne outbreaks in the United States linked to atypical vehicles — lessons learned

(2017) Julie Ann Kase et al.   Current Opinion in Food Science

Evaluation of a novel antimicrobial solution and its potential for control Escherichia coli O157:H7, non-O157:H7 shiga toxin-producing E. coli, Salmonella spp., and Listeria monocytogenes on beef

(2016) Kimberly D. Fisher et al.   FOOD CONTROL

Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound

(2016) George Kwabena Afari et al.   FOOD CONTROL

Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat

(2016) Ke Luo et al.   FOOD MICROBIOLOGY

Bactericidal Effect of Strong Acid Electrolyzed Water against Flow Enterococcus faecalis Biofilms

(2016) Xiaogang Cheng et al.   JOURNAL OF ENDODONTICS

Storage Stability of Slightly Acidic Electrolyzed Water and Circulating Electrolyzed Water and Their Property Changes after Application

(2016) Xiao-Ting Xuan et al.   JOURNAL OF FOOD SCIENCE

Methodological advancements in foodborne pathogen determination: from presence to behavior

(2016) Anna Greppi et al.   Current Opinion in Food Science

The viable but non-culturable state and its relevance in food safety

(2016) Mesrop Ayrapetyan et al.   Current Opinion in Food Science

Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

(2015) Ahmad Rois Mansur et al.   FOOD CONTROL

Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage

(2015) Ahmad Rois Mansur et al.   FOOD MICROBIOLOGY

Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfaces

(2015) Achyut Adhikari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper

(2015) Ke Luo et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver

(2015) Yuko Shimamura et al.   Food Science & Nutrition

Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage

(2014) Gangchun Xu et al.   FOOD CONTROL

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

(2014) C.-N. Tango et al.   JOURNAL OF APPLIED MICROBIOLOGY

Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

(2012) S.M.E. Rahman et al.   FOOD CONTROL

Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli

(2012) Jianxiong Hao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Presence of Hydrogen Peroxide, a Source of Hydroxyl Radicals, in Acid Electrolyzed Water

(2012) Takayuki Mokudai et al.   PLoS One

Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity

(2011) M. Arevalos-Sánchez et al.   FOOD CONTROL

Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv. ‘Sai Nam Pung’ during storage

(2010) K. Whangchai et al.   CROP PROTECTION

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

(2010) S.M.E. Rahman et al.   FOOD MICROBIOLOGY

Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions

(2010) S.M.E. Rahman et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY