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References • Ayebah, B., Hung, Y.C. (2005). Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities. Journal of Food Process Engineering, 28, 247–264. • Merged Food Code (U.S. Public Health Service 2013 FDA Food Code, with 2015 Supplemental Regulations, and 105 CMR 590.000). • U.S. Public Health Service Food Code 2013 Annex 3 • Robert W. Powitz (2010). Activated and electrolyzed water: a brief review of a new generation of cleaners and sanitizing agents. • SME Rahman, Imran Khan, Deog-Hwan Oh (2016). Electrolyzed water as a novel sanitizer in the food industry: current trends and future perspectives. Comprehensive Reviews in Food Science and Food Safety, 15, 471-490. • Centers for Disease Control & Prevention (CDC) - Guideline for Disinfection and Sterilization in Healthcare Facilities, 2008 (Update: May 2019) William A. Rutala, Ph.D., M.P.H.1,2, David J. Weber, M.D., M.P.H.1,2, and the Healthcare Infection Control Practices Advisory Committee (HICPAC)3 • Environmental Protection Agency (EPA) - Determining if a cleaning product is a pesticide under the Federal Insecticide, Fungicide, and Rodenticide Act? (FIFRA) • USDA Memorandum – 9/11/15 - PM 15-4 Electrolyzed Water Rev01 24PDF Image | Electrolyzed Water as a Cleaner Sanitizer Disinfectant
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