Microbe
Bacteria
Bacillus spp.
A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato
Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers
Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments
Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk
Campylobacter spp.
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants
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
Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions
Enterobacter spp.
Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface
Effectiveness of Electrolyzed Water as a Sanitizer for Treating
Different Surfaces
Enterococcus spp.
Evaluation of electrolyzed water as cleaning and disinfection agent on stainless steel as a model surface in the dairy industry
Effectiveness of Hypochlorous Acid to Reduce the Biofilms on Titanium Alloy Surfaces in Vitro
Bactericidal Effect of Strong Acid Electrolyzed Water against Flow Enterococcus faecalis Biofilms
An nvestigation into the in-vitro effectiveness of electrolyzed water against various microorganisms
Escherichia coli
Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157:H7 to various electrolyzed oxidizing water treatments
Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
