Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology

Synergistic Effects of NaOCl and Ultrasound Combination on the Reduction of Escherichia coli and Bacillus cereus in Raw Laver

(2014) Shin Young Park et al.   Foodborne Pathogens and Disease

Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology

(2013) Jing Jing Wang et al.   FOOD CONTROL

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

Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology

(2012) Chedia Aouadhi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp

(2011) Jun Xie et al.   FOOD CONTROL

Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham

(2011) S. Bover-Cid et al.   FOOD RESEARCH INTERNATIONAL

Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce

(2011) Hun-Gu Sagong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom

(2010) Tian Ding et al.   FOOD CONTROL

Studies on Disinfection Mechanism of Electrolyzed Oxidizing Water on E. coli and Staphylococcus aureus

(2010) Xinping Zeng et al.   JOURNAL OF FOOD SCIENCE

Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus

(2009) Yaru Quan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Hydroxyl Radicals Are Involved in Cell Killing by the Bacterial Topoisomerase I Cleavage Complex

(2009) I-F. Liu et al.   JOURNAL OF BACTERIOLOGY