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Table 5 Inactivation of food-borne pathogens on seafood fields by electrolyzed oxidizing water Materials Immersion condition Indicator Effectiveness EO pH ORP Salmon fillet 64 min EO Escherichia coli + 2.6 1150 (mg/L) (°C) 90 22 Ozer and Demirci (2006) Ozer and Demirci (2006) Salmon fillet 64 min EO Escherichia coli ++ 2.6 1150 90 35 90 22 90 35 Salmon fillet 64 min EO Listeria monocytogenes + 2.6 1150 Ozer and Demirci (2006) Ozer and Demirci (2006) Salmon fillet 64 min EO Listeria monocytogenes ++ 2.6 1150 Tilapia Tilapia Tilapia Tilapia 1minEO 5minEO 10 min EO 1minEO Escherichia coli Escherichia coli Escherichia coli Vibrio parahaemolyticus Vibrio parahaemolyticus Vibrio parahaemolyticus Aerobic bacteria counts + 2.4 ++ 2.4 ++ 2.4 ++ 2.4 1159 1159 1159 1159 120 23 120 23 120 23 120 23 Huang et al. (2006a) Huang et al. (2006a) Huang et al. (2006a) Huang et al. (2006a) Tilapia 5minEO 10 min EO 1minEO 1minEO 5minEO 10 min EO 1minEO 5minEO 10 min EO ++ 2.4 1159 120 23 120 23 200 23 100 23 100 23 100 23 Huang et al. (2006a) Tilapia ++ 2.4 1159 Huang et al. (2006a) Dirty fish retailer in fish market ++++ 2.2 1145 Huang et al. (2006a) Dirty fish retailer in fish market Aerobic bacteria counts Aerobic bacteria counts ++ 2.5 1120 Huang et al. (2006a) Dirty fish retailer in fish market +++ 2.5 1120 Huang et al. (2006a) Dirty fish retailer in fish market Aerobic bacteria counts Aerobic bacteria counts +++ 2.5 1120 Huang et al. (2006a) Dirty fish retailer in fish market ++ 2.7 1090 50 23 50 23 50 23 50 23 50 23 Huang et al. (2006a) Dirty fish retailer in fish market Aerobic bacteria counts Aerobic bacteria counts ++ 2.7 1090 Huang et al. (2006a) Dirty fish retailer in fish market ++ 2.7 1090 Huang et al. (2006a) Tuna fillet 5minEO (150 rpm) (150 rpm) & CO (150 rpm) (150 rpm) & CO Aerobic bacteria counts Aerobic bacteria counts ++ 2.5 1105 Huang et al. (2006b) Tuna fillet 5minEO + 2.5 1105 Huang et al. (2006b) Tuna fillet 5minEO Aerobic bacteria counts Aerobic bacteria counts ++ 2.2 1135 100 23 Huang et al. (2006b) Tuna fillet 5minEO ++ 2.2 1135 100 23 Huang et al. (2006b) Stainless steel containing seafood residue 5minEO Listeria monocytogenes +++ 2.5 1150 50 23 Liu et al. (2006b) Ceramic title containing seafood residue Floor tile containing seafood residue 5minEO 5minEO Listeria monocytogenes Listeria monocytogenes +++ 2.5 ++ 2.5 1150 1150 50 23 50 23 Liu et al. (2006b) water property (mV) Ref. Free chlorine Temperature Liu et al. (2006b) (continued on next page)PDF Image | electrolyzed water in the food industry ROC
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