Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing.

Test & Testimonials

Park H, Hung YC, Brackett RE. Department of Food Science and Technology College of Agricultural and Environmental Sciences, University of Georgia, Griffin 30223-1797, USA. The effectiveness of electrolyzed (EO) water for killing Campylobacter jejuni on poultry was...

Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry.

Test & Testimonials

Fabrizio KA, Sharma RR, Demirci A, Cutter CN. Department of Food Science, The Pennsylvania State University, University Park 16802, USA. Foodborne pathogens in cell suspensions or attached to surfaces can be reduced by electrolyzed oxidizing (EO) water; however, the...

The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs.

Test & Testimonials

Russell SM. Department of Poultry Science, Poultry Science Bldg., The University of Georgia, Athens, Georgia 30602-2772, USA. srussell@arches.uga.edu Research was conducted to compare the effectiveness of electrolyzed oxidative (EO) water applied using an...

Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs.

Test & Testimonials

Bialka KL, Demirci A, Knabel SJ, Patterson PH, Puri VM. Department of Agricultural & Biological Engineering, The Pennsylvania State University, University Park, Pennsylvania 16802, USA. During commercial processing, eggs are washed in an alkaline detergent and...

Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs.

Test & Testimonials

Park CM, Hung YC, Lin CS, Brackett RE. Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA. The efficacy of acidic electrolyzed (EO) water produced at three levels of total available chlorine (16, 41, and 77 mg/ liter)...