Research

Food Safety Articles

Produce

A novel electrochemical device as a disinfection system to maintain water quality during washing of ready to eat fresh produce

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

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Disinfection effect of slightly acidic electrolyzed water on celery and cilantro

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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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Beverage and Dairy

Electrolyzed water and its application in the food industry

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Seafood

Preservation of squid by slightly acidic electrolyzed water ice

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Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets.

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

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Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.

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Meat

Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.

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Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.

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Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.

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Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)

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