文章基本信息

标题：BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY
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作者：A. Serraino ; F Giacometti ; B. Lugoboni 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2011
卷号：1
期号：1
页码：25-30
DOI：10.4081/ijfs.2008.1.25
语种：English
出版社：PAGEPress Publications
摘要：Electrolyzed oxidizing water (EOW) has potential application as a residue free sanitizing agent for food of animal origin. Meat and poultry were contaminated with microorganism, pathogens or not, and different types of electrolyzed oxidizing water treatement were investigated to evaluate the activity of each of these method. In detail, this study is aiming at evaluating the effectiveness of EOW in reducing microbial count, including total bacterial count, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli on meat and poultry. EOW has a very strong disinfectant activity which, along with its easy and safe use, makes a good alternative to many other more widely used disinfectants.
关键词：Electrolyzed oxidizing water; meat; poultry; pathogens; food