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...
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...
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...
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...
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)...