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Decontamination of lettuce using acidic electrolyzed water.

Test & Testimonials

Koseki S, Yoshida K, Isobe S, Itoh K. Graduate School of Agricultural Science, Hokkaido University, Sapporo, Japan. koseki@bpe.agr.hokudai.ac.jp The disinfectant effect of acidic electrolyzed water (AcEW), ozonated water, and sodium hypochlorite (NaOCl) solution on...

Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry.

Test & Testimonials

Fabrizio KA, Sharma RR, Demirci A, Cutter CN. Department of Food Science, The Pennsylvania State University, University Park 16802, USA. Foodborne pathogens in cell suspensions or attached to surfaces can be reduced by electrolyzed oxidizing (EO) water; however, the...

Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts.

Test & Testimonials

Kim C, Hung YC, Brackett RE, Lin CS. Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia 30223-1797, USA. Studies have demonstrated that electrolyzed oxidizing (EO) water is effective...

Treatment of Escherichia coli O157:H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water.

Test & Testimonials

Sharma RR, Demirci A. Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, PA 16802, USA. Electrolyzed oxidizing water is a relatively new concept that has been utilized in agriculture, livestock management, medical...

Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella typhimurium and Listeria monocytogenes.

Test & Testimonials

Fabrizio KA, Cutter CN. Department of Food Science, 111 Borland Laboratory, The Pennsylvania State University, University Park, Pennsylvania 16802, USA. Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards...
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