Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water – Deza MA, Araujo M et Al. – Institute of Food Research and Analysis, University of Santiago de Compostela, Santiago de Compostela, Spain
Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake ofacidic electrolyzed oxidizing water into seeds by gas exchange – Stan SD, Daeschel MA – Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon 97331- 8575, USA.
Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on the surfaces of tomatoes – Bari ML, Sabina Y, Isobe S, Uemura T, Isshiki K – Food Hygiene Laboratory, National Food Research Institute Food Technology Division, Kannondai-2-1-12, Tsukuba, 305-8642, Japan
Efficacy of acidic electrolyzed water ice for pathogen control on lettuce – Koseki S, Isobe S, Itoh K – Food Processing Laboratory, National Food Research Institute, 2-1-12 Kannondai, Tsukuba 305-8642, Japan
Treatment of Escherichia coli O157:H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water – Sharma RR, Demirci A – Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, PA 16802, USA
Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes – Park H, Hung YC, Chung D – Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223 1797, USA.