Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli

Author:

Medina-Gudiño Jocelyn,Rivera-Garcia Andres,Santos-Ferro Liliana,Ramirez-Orejel Juan C.,Agredano-Moreno Lourdes T.,Jimenez-Garcia Luis F.,Paez-Esquiliano David,Martinez-Vidal Sandra,Andrade-Esquivel Eduardo,Cano-Buendia Jose A.ORCID

Funder

CONACYT

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference43 articles.

1. Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables;Abadias;Int. J. Food Microbiol.,2008

2. Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs;Bialka;Poult. Sci.,2004

3. Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs;Cao;Int. J. Food Microbiol.,2009

4. Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food - 10 states, 2009;CDC;MMWR Morb. Mortal. Wkly Rep.,2010

5. Electrolyzed oxidizing water for microbial decontamination of food;Cheng;Microb. Decontam. Food Ind. Nov. Methods Appl.,2012

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