In the present study, the disinfection efficacy on fresh-cut cilantro of the combination of
strongly acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) was …

Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in
recent years. It is an effective antimicrobial and antibiofilm agent that has several …

This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed
water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157 …

Salmonella is an important foodborne pathogen and a serious threat to human health
worldwide. This study was to reduce Salmonella and the spoilage bacteria on fresh chilled …

This study investigated the effect of dough mixing with slightly acidic electrolyzed water
(SAEW) on the shelf-life and qualities of fresh wet noodles. The initial total plate count (TPC) …

Food demand is increasing every year and, usually animal-derived products are generated
far from consumer-places. New technologies are being developed to preserve quality …

There is increasing demand for safe and effective sanitizers for irrigation water disinfection
to prevent transmission of foodborne pathogens to fresh produce. Here we compared the …

Ultrasound is a promising non-thermal inactivation technique. However, ultrasound
treatment alone is not very effective. In this study, combined applications of ultrasound and …

These studies were aimed at assessing the growing capacity of Escherichia coli and
Cronobacter sakazakii and the effectiveness of Ultraviolet-C (UV-C) radiation, acidic …

In the present study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW)
against Listeria monocytogenes (L. monocytogenes) planktonic cells and biofilm on food …