Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon ( <i>Salmo salar</i> ) and Salmon Fillets-Reference-Cited by-同舟云学术

Efficacy of Electrolyzed Oxidizing Ice Against Bacteria on Atlantic Salmon ( Salmo salar ) and Salmon Fillets

Published:2024-02-07 Issue:2 Volume:33 Page:221-232
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Dewi Fera R.¹²³^ORCID,Powell Shane M.²^ORCID,Stanley Roger A.²^ORCID

Affiliation:

1. Research Centre for Applied Microbiology, National Research and Innovation Agency (BRIN), Cibinong, Indonesia

2. Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia

3. Research Collaboration Center For Traditional Fermented Food, Surakarta, Indonesia

Funder

Australia Awards Scholarship, the Australian Government and Tassal Operations Pty Ltd, Tasmania, Australia

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2024.2319715

Reference41 articles.

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3. 3M Food Safety. 2018. 3M food safety certification recognitions and validation. 3M Food Safety. https://multimedia.3m.com/mws/media/241188O/3m-petrifilm-plates-certifications-validations-recognitions-af.pdf.

4. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

5. Bactericidal activity of neutral electrolyzed water against Bacillus cereus and Clostridium perfringens in cell suspensions and artificially inoculated onto the surface of selected fresh produce and polypropylene cutting boards