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ing a thorough cleaning greatly reduced L. monocytogenes population on gloves and seafood processing plants. Soaking inoculated gloves in EO water (pH of 2.6, ORP of 1125 mV and free chlorine of 40 mg/L) at room temperature for 5 min completely eliminated L. monocytog- enes on gloves (>4.46 logCFU/cm2) (Liu & Su, 2006). The treatment by immersion in EO water containing 50 mg/L chlorine for 5 min significantly reduced L. monocytogenes on tested surfaces (3.73 log/25 cm2 on stainless steel sheet, 4.24 log/25 cm2 on ceramic tile and 1.52 log/25 cm2 on floor tile) (Liu, Duan, & Su, 2006). Huang et al. (2006a) also reported that EO water was a very effective sanitizer used for cleaning fish contacting surfaces in traditional gro- cery stores and fish markets, so that secondary bacterial contamination could be prevented. EO water was espe- cially effective in reducing the population of E. coli and V. parahaemolyticus contamination on tilapia. In order to prolong the shelf life of yellow-fin tuna (Thunnus albacares) during refrigerated and frozen storage, combination of EO water and CO gas were applied. Huang, Shiau, Hung, and Hwang (2006b) reported that tuna treated with a combination of EO water containing 100 mg/L chlorine and CO gas could immediately result in the lowest APC. EO water containing 50mg/L or 100 mg/L chlorine combined with CO gas treatment in tuna fish steak would be an effective method for enhancing the hygienic quality and freshness for tuna meat and extending refrigerated storage time. The efficiency of EO water on the growth and toxicity of the dinoflagellates Alexandrium minutum, Alexandrium catenella and Gymn- odinium catenatum has been studied in our laboratory. It was found that EO water very effectively killed toxic dino- flagillates and destroyed toxicity. 9. Conclusions Since EO water is considered to be a solution containing HOCl, the application of EO water can be fitted into the regulations for hypochlorous (HOCl). In 2002, Japan had officially approved EO water as a food additive (Yoshida, Achiwa, & Katayose, 2004). Electrolyzed water generator has also been approved for applications in the food indus- try by the US Environmental Protection Agency (EPA) (Park et al., 2002b). Although EO water has advantages as a disinfectant for use in many food products, relevant topics in EO water deserve future research. These may include the methods for expanding the usages of EO water in food processing plant and the application in HACCP and SSOP systems. Since bactericidal effects of the EO water may be reduced in the presence of organic matter due to the formation of monochloramines, techniques to avoid these matters need to be researched. Furthermore, the sensory characteristics of food processed may be affected by degradation of con- taminants in the food during the application of EO water need to be further studied. References Al-Haq, M. I., Seo, Y., Oshita, S., & Kawagoe, Y. (2001). Fungicidal effectiveness of electrolyzed oxidizing water on post harvest brown rot of peach. Horticultural Science, 36, 1310–1314. Al-Haq, M. I., Seo, Y., Oshita, S., & Kawagoe, Y. (2002). Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana. Food Research International, 35, 657–664. Archer, D. L., & Young, F. E. (1988). Contemporary issues: Diseases with a food vector. Clinical Microbiology Reviews, 1, 377–398. Ayebah, B., & Hung, Y. C. (2005). Electrolyzed water and its corrosive- ness on various surface materials commonly found in food processing facilities. Journal of Food Process Engineering, 28, 247–264. Ayebah, B., Hung, Y. C., & Frank, J. F. (2005). Enhancing the bactericidal effect of electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel. Journal of Food Protection, 68, 1375–1380. Bari, M. L., Sabina, Y., Isobe, S., Uemura, T., & Isshiki, K. (2003). Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the surfaces of tomatoes. Journal of Food Protection, 66, 542–548. Bean, N. H., Goulding, J. S., Lao, C., & Angulo, F. J. (1996). Surveillance for foodborne-disease outbreaks, United States, 1988–1992. MMWR CDC Surveill Summ., 45, 1–66. Beuchat, L. R., Ward, T. E., & Pettigrew, C. A. (2001). Comparison of chlorine and a prototype produce wash product wash for effectiveness in killing Salmonella and Escherichia coli O157:H7 on alfalfa seeds. Journal of Food Protection, 64, 152–158. Bonde, M. R., Nester, S. E., Khayat, A., Smilanick, J. L., Frederick, R. D., & Schaad, N. W. (1999). Comparison of effects of acidic electrolyzed water and NaOCl on Tilletia indica teliospore germina- tion. Plant Disease, 83, 627–632. Bosilevac, J. M., Shackelford, S. D., Brichta, D. M., & Koohmaraie, M. (2005). Efficacy of ozonated and electrolyzed oxidative waters to decontaminate hides of cattle before slaughter. Journal of Food Protection, 68, 1393–1398. Brian, P. W., Elson, G. W., & Lowe, D. (1956). Production of patulin in apple fruits by Penicillium expansum. Nature, 178, 263. Buck, J. W., Iersel, M. W., Oetting, R. D., & Hung, Y. C. (2002). In vitro fungicidal activity of acidic electrolyzed oxidizing water. Plant Disease, 86, 278–281. Carpentier, B., & Chassaing, D. (2004). Interactions in biofilms between Listeria monocytogenes and resident microorganisms from food industry premises. International Journal of Food Microbiology, 97, 111–122. Chang, P. C. (2003). HACCP Update in fish process in Taiwan. In D. F. Hwang & T. Noguchi (Eds.), Proceedings of international scientific symposium on marine toxins and marine food safety (pp. 137–141). Keelung: National Taiwan Ocean University. Center for Science in the Public Interest (CSPI). (2006). Seafood and produce top food poisoning culprits. http://www.cspinet.org/foodsaf- ety/OutbreakAlert2006.pdf Accessed 19.12.06. Deza, M. A., Araujo, M., & Garrido, M. J. (2003). Inactivation of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria mono- cytogenes on the surfaces of tomatoes by neutral electrolyzed water. Letters in Applied Microbiology, 37, 482–487. Fabrizio, K. A., & Cutter, C. N. (2003). Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimu- rium and Listeria monocytogenes. Journal of Food Protection, 66, 1379–1384. Fabrizio, K. A., & Cutter, C. N. (2004). Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. 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