International journal of food microbiology 231 (2016): 48-53
Microbe(s): Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hydrophila, Vibrio parahaemolyticus, Campylobacter jejuni
ABSTRACT - Full Text PDF
The effect of acidic electrolyzed water (AEW) on inactivating Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hyrol possible unhygienic practices during production and processing of shellfish without apparent changes in the quality of the shellfish.
Food Control 53 (2015): 117-123
Microbe(s): Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, Vibrio parahaemolyticus
ABSTRACT - Full Text PDF
This study investigated the effect of electrolyzed water on pathogenic bacteria cell suspensions. Specifically, we evaluated the efficacy of strong and weak acidic electrolyzed waters (SACEW, WACEW) and strong and weak alkaline electrolyzed waters (SALEW, WALEW) on Vibrio parahaemolyticus, Listeria monocytogenes, Aeromonas hyificantly more resistant to ALEW compared to ACEW. Results also show that the bactericidal activity of SACEW (20 mg/mL ACC) was more effective than WACEW (10 mg/mL ACC) in t...
Food Control 50 (2015): 472-476
Microbe(s): Campylobacter
ABSTRACT - Full Text PDF
This study investigated the effectiveness of spraying electrolysed water for reducing the numbers of Campylobacter on chicken carcasses. Previous studies have used solutions with free chlorine concentrations above 25 ppm and low pH to treat inoculated carcasses. The four trials described here were carried out at process plants treating naturally contaminated, hot, birds with electrolysed sodium chloride or sodium carbonate solutions, plain water, or no water. The birds were chilled after treatme...
Meat Science 71.1 (2005): 79-91
Post-harvest interventions to reduce/eliminate pathogens in beef
Microbe(s): Salmonella, Listeria, Campylobacter, Escherichia coli
ABSTRACT - Full Text PDF
In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths each year. However, the most recent Centers for Disease Control and Prevention report on the sources and incidence of foodborne disease, released in 2004, has shown a dramatic decrease in E. coli O157:H7 infections. Since raw beef products are the most frequently foodborne sources of these pathogens,...