Combined approach consisting of slightly acidic electrolyzed water and chitosan coating to improve the internal quality of eggs during storage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10858
Abstract: BACKROUND Slightly acidic electrolyzed water (SAEW) has proven to offer a promising alternative for the inactivation of bacteria on egg surfaces, but the cuticle of the egg is damaged during this disinfection process. However, if… read more here.
Keywords: slightly acidic; storage; quality; chitosan coating ... See more keywords
Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores.
Sign Up to like & getrecommendations! Published in 2022 at "Food microbiology"
DOI: 10.1016/j.fm.2021.103951
Abstract: This study aimed to investigate the inactivation mechanism of Bacillus cereus spores by slightly acidic electrolyzed water (SAEW). Spore inactivation efficacy of SAEW at different available chlorine concentrations (ACC, 20, 60 and 100 mg/L), as well… read more here.
Keywords: cereus spores; inactivation; slightly acidic; bacillus cereus ... See more keywords
Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.03.050
Abstract: Abstract This study combined plate counting method and fluorescent techniques (membrane integrity and potential, intracellular enzyme activity, and intracellular ROS level) to investigate the lethal and sublethal effects of slightly acidic electrolyzed water (SAEW) on… read more here.
Keywords: slightly acidic; aureus; coli; acidic electrolyzed ... See more keywords
Label free-based proteomic analysis of proteins in Bacillus cereus spores regulated by high pressure processing and slightly acidic electrolyzed water treatment
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.03.015
Abstract: Abstract To investigate the mechanism of high pressure processing (HPP, 200 MPa/20 min + 500 MPa/20 min) and slightly acidic electrolyzed water (SAEW, 44 mg/L available chlorine concentration (ACC)) on B. cereus spore inactivation, a label-free quantitative proteomics approach based on… read more here.
Keywords: slightly acidic; pressure processing; acidic electrolyzed; electrolyzed water ... See more keywords
Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108179
Abstract: Abstract Vibrio parahaemolyticus is a biofilm-producing seafood-borne pathogen that causes gastrointestinal disease in humans. Therefore, our study aimed to assess the elimination effects (alone or in combination) of ultraviolet C (UV-C; 5 to 60 mW×s/cm2)… read more here.
Keywords: parahaemolyticus; vibrio parahaemolyticus; acidic electrolyzed; slightly acidic ... See more keywords
Disinfection kinetics of slightly acidic electrolyzed water to freshwater under the condition of dynamic hybrid
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2017.11.033
Abstract: Abstract To ensure the safety of freshwater which is the priority concern of the general public, it is necessary to inactivate pathogens effectively using innovative methods to disinfect freshwater. A new perspective for disinfection application… read more here.
Keywords: slightly acidic; disinfection; effect; acidic electrolyzed ... See more keywords
Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.06.011
Abstract: Abstract This study was to evaluate the effect of acidic electrolyzed oxidizing water (AEW) on extending the shelf-life of blueberries during postharvest storage. On day 0, two cultivars of blueberries (Brightwell and Camellia) were washed… read more here.
Keywords: storage; degradation; acidic electrolyzed; cell wall ... See more keywords
Virucidal Activities of Acidic Electrolyzed Water Solutions with Different pH Values against Multiple Strains of SARS-CoV-2
Sign Up to like & getrecommendations! Published in 2022 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.01699-22
Abstract: Acidic electrolyzed water (AEW) demonstrates virucidal activity against multiple viruses. Since AEW exhibits low toxicity, is inexpensive, and is environmentally friendly, it can be a useful disinfectant against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2).… read more here.
Keywords: aew; acidic electrolyzed; virucidal activity; electrolyzed water ... See more keywords
Spatial disinfection potential of slightly acidic electrolyzed water
Sign Up to like & getrecommendations! Published in 2021 at "PLoS ONE"
DOI: 10.1371/journal.pone.0253595
Abstract: Slightly acidic electrolyzed water (SAEW) was developed by Japanese companies over 20 years ago. SAEW has the advantage of potent sterilizing action while being relatively safe. This study evaluated the potential application of SAEW in… read more here.
Keywords: slightly acidic; spatial disinfection; acidic electrolyzed; electrolyzed water ... See more keywords
Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Agricultural and Biological Engineering"
DOI: 10.25165/ijabe.v14i1.5967
Abstract: This study assessed the combined effect of slightly acidic electrolyzed water (SAEW) and slightly acidic electrolyzed water ice (SAEW-ice) on the quality of pomfrets over a period of 18 d of cold storage at 4°C.… read more here.
Keywords: water; acidic electrolyzed; slightly acidic; water ice ... See more keywords
The synergistic effects of slightly acidic electrolyzed water and UV-C light on the inactivation of Salmonella enteritidis on contaminated eggshells.
Sign Up to like & getrecommendations! Published in 2019 at "Poultry science"
DOI: 10.3382/ps/pez454
Abstract: Salmonella enteritidis (S. enteritidis) infection has been recognized as one of the most common bacterial causes of human gastroenteritis worldwide and is closely associated with eggs. Slightly acidic electrolyzed water (SAEW) is an emerging environmentally… read more here.
Keywords: slightly acidic; salmonella enteritidis; inactivation; acidic electrolyzed ... See more keywords