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Table 4 Inactivation of food-borne pathogens on poultry and meat by electrolyzed oxidizing water Materials Immersion condition Indicator Effectiveness EO water property Ref. Free chlorine (mg/L) Temperature (°C) Chicken wing Chicken wing Chicken wing Chicken wing Broiler carcasses Broiler carcasses Broiler carcasses Broiler carcasses Chicken carcasses Pork belly 10 min EO 30 min EO 10 min EO 30 min EO 45 min EO 45 min EO 45 min EO 45 min EO 40 min EO 15 s spray with EO 15 s spray with EO 15 s spray with EO 15 s spray with EO 15 s spray with EO 15 s spray with EO 10 s spray with ER spray with EO Campylobacter jejuni Campylobacter jejuni Campylobacter jejuni Campylobacter jejuni Aerobic bacteria counts Salmonella Typhimurium Escherichia coli +++ +++ +++ +++ ++ + ++ ++ +++ ++ ++ ++ ++ ++ ++ +++ 2.5 1082 2.5 1082 2.6 1092 2.6 1092 2.6 1150 2.6 1150 2.6 1150 2.6 1150 2.8 1165 2.6 1150 2.6 1150 2.6 1150 2.6 1150 2.6 1150 2.6 1150 2.4 – 51.6 23 51.6 23 53.3 4 53.3 4 50 4 50 4 50 4 50 4 39.5 23 50 23 50 23 50 23 50 23 50 23 50 23 70 60 Park et al. (2002a) Park et al. (2002a) Park et al. (2002a) Park et al. (2002a) Fabrizio et al. (2002) Fabrizio et al. (2002) Fabrizio et al. (2002) Fabrizio et al. (2002) Kim et al. (2005) Fabrizio and Cutter (2004) Fabrizio and Cutter (2004) Fabrizio and Cutter (2004) Fabrizio and Cutter (2004) Fabrizio and Cutter (2004) Fabrizio and Cutter (2004) Bosilevac et al. (2005) Pork belly Pork belly Pork belly Pork belly Pork belly Cattle hide Escherichia coli Cattle hide 10 s spray with ER spray with EO 15 min EO 15 min spray with EO 15 min spray with EO 15 min spray with EO Enterobacteriaceae counts Listeria monocytogenes ++++ 2.4 – 70 60 Bosilevac et al. (2005) Frankfurter Frankfurter Frankfurter Ham Aerobic bacteria counts ++ + + + 2.3 1150 2.3 1150 2.3 1150 2.3 1150 45 25 45 25 45 25 45 25 Fabrizio and Cutter (2005) Fabrizio and Cutter (2005) Fabrizio and Cutter (2005) Fabrizio and Cutter (2005) & 10 s & 10 s Coliform bacteria Salmonella Typhimurium Listeria monocytogenes Campylobacter coli Aerobic bacteria counts ++++, bacterial reduction being more than 4 log CFU/ per unit; +++, bacterial reduction being +, bacterial reduction being less than 1 log CFU/ per unit. –, not measured. between 2 and 4 CFU/ per unit; ++, bacterial reduction being between 1 and 2 CFU/ per unit; Coliform bacteria Campylobacter jejuni Aerobic bacteria counts Listeria monocytogenes Listeria monocytogenes pH ORP (mV)PDF Image | electrolyzed water in the food industry ROC
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