LWT-Food Science and Technology 79 (2017): 594-600

 

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

 

 

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes


ABSTRACT - Full Text PDF 

The effects of low-concentration electrolysed water (LcEW) (4 mg/L free available chlorine) combined with mild heat on the safety and quality of fresh organic broccoli (Brassica oleracea) were evaluated. Treatment with LcEW combined with mild heat (50 C) achieved the highest reduction in naturally occurring microorganisms and pathogens, including inoculated Escherichia coli O157:H7 and Listeria monocytogenes (P < 0.05). In terms of the antioxidant content of the treated broccoli, the total ph... 

Journal of food science and technology 54.5 (2017): 1321-1332

Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review

 

 

Microbe(s): Listeria monocytogenes, Escherichia coli, Vibrio parahaemolyticus


 

ABSTRACT - Full Text PDF 

Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic ba... 

Food Control 73 (2017): 889-899

 

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

 

Microbe(s): Escherichia coli ATCC 25922, Pichia pastoris GS115, Aureobasidium pullulans


ABSTRACT - Full Text PDF 

The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food contact surface was evaluated. Stainless steel coupon was chosen as attachment surface for Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012, representing bacteria, yeast and mold, respectively. The results showed that although LCNEW itself could effectively reduce survival population of... 

Journal of Food Science 80.8 (2015)

 

Efficacy of neutral pH electrolyzed water in reducing Escherichia coli O157: H7 and Salmonella Typhimurium DT 104 on fresh produce items using an automated washer at simulated food service conditions

Microbe(s): Escherichia coli O157:H7, Salmonella Typhimurium


 

ABSTRACT - Full Text PDF 

The objective of this study was to determine the efficacy of neutral pH electrolyzed (NEO) water (155 mg/L free chlorine, pH 7.5) in reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on romaine lettuce, iceberg lettuce, and tomatoes washed in an automated produce washer for different times and washing speeds. Tomatoes and lettuce leaves were spot inoculated with 100 L of a 5 strain cocktail mixture of either pathogen and washed with 10 or 8 L of NEO water, respectively. Washing...

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