Microbe

Bacteria

Bacillus spp.

A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato

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Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers

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Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments

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Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

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Campylobacter spp.

Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)

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Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants

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Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104:H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

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Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions

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Enterobacter spp.

Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

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Effectiveness of Electrolyzed Water as a Sanitizer for Treating
Different Surfaces

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Enterococcus spp.

Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry

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Effectiveness of Hypochlorous Acid to Reduce the Biofilms on Titanium Alloy Surfaces in Vitro

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Bactericidal Effect of Strong Acid Electrolyzed Water against Flow Enterococcus faecalis Biofilms

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An nvestigation into the in-vitro effectiveness of electrolyzed water against various microorganisms

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Escherichia coli

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

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Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments

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

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Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound

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