Electrolyzed water (EW) has gained immense popularity over the last few decades as a
novel broad‐spectrum sanitizer. EW can be produced using tap water with table salt as the …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

The aim of this work was to develop an easy-to-use food package label for pork shelf-life
assessment. Meat samples were packaged in polyethylene terephthalate trays with on …

Highlights•New and portable electrolyzed water-producing devices and systems were
introduced.•Antimicrobial factors and mechanisms of electrolyzed water especially from …

With the growing demand for safe and nutritious foods, some novel food nonthermal
sterilization technologies were developed in recent years. Electrolyzed oxidizing water …

The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for
inactivating Pseudomonas deceptionensis CM2 on chicken breasts. Sterile distilled water …

The application of chemical disinfectants in postharvest food processing facilities is
important for the control of foodborne pathogen outbreaks. Similar to drinking water …

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 …

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 …

Meat and seafood products present a viable medium for microbial propagation, which
contributes to foodborne illnesses and quality losses. The development of novel and …