Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp-Reference-Cited by-同舟云学术

Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp

Published:2012-02 Issue:2 Volume:23 Page:320-324
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Xie Jun,Sun Xiaohong,Pan Yingjie,Zhao Yong

Funder

Shanghai Youth Science and Technology Development

Shanghai Municipal Education Commission

Shanghai Municipal Science and Technology Key Project of Agriculture Flourishing plan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

1. Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana;Al-Haq;Food Research International,2002

2. Fungicidal effectiveness of electrolyzed oxidizing water on post harvest brown rot of peach;Al-Haq;Horticulture Science,2002

3. Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities;Ayebah;Journal of Food Process Engineering,2005

4. Enhancing the bactericidal effect of electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel;Ayebah;Journal of Food Protection,2005

5. Effectiveness of electrolyzed acidic water in killing Escherichiacoli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on the surfaces of tomatoes;Bari;Journal of Food Protection,2003

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