This study evaluated the efficacy of slightly acidic electrolyzed water (SAEW) for the
inactivation of Salmonella Enteritidis and Escherichia coli on shelled eggs as well as studied …

During commercial processing, eggs are washed in an alkaline detergent and then rinsed
with chlorine to reduce dirt, debris, and microorganism levels. The alkaline and acidic …

The efficacy of slightly acidic electrolyzed water (SAEW) to inactivate foodborne pathogens
and indigenous microbiota on shell eggs was evaluated and compared to chlorine dioxide …

Conventional chemical disinfectants used for egg disinfection could result in toxic residue
and endanger hatchability, chick quality, and pullet growth performance. Slightly acidic …

The efficiency of slightly acidic electrolyzed water (SAEW) at different temperatures (4, 20
and 45° C) for inactivation of Salmonella enteritidis and it on the surface of shell eggs was …

BACKGROUND Slightly acidic electrolyzed water (SAEW) has been shown to offer a
promising alternative for the inactivation of bacteria on egg surfaces, but the cuticle of the …

The efficacy of acidic electrolyzed (EO) water produced at three levels of total available
chlorine (16, 41, and 77 mg/liter) and chlorinated water with 45 and 200 mg/liter of residual …

Slightly acidic electrolyzed water (SAEW) is often used on eggs to remove microorganisms,
but the cuticle will be damaged, causing bacterial invasion and deterioration of egg quality …

Salmonella enteritidis (S. enteritidis) infection has been recognized as one of the most
common bacterial causes of human gastroenteritis worldwide and is closely associated with …

Abstract Neutral Electrolyzed Water (NEW) was tested in vitro and on artificially
contaminated eggs against Salmonella enterica subsp. enterica or Escherichia coli. The …