Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of Escherichia coli on goat meat
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Safety"
DOI: 10.1111/jfs.12740
Abstract: Ozonated and electrolyzed water have been reported to have bactericidal activities against most pathogenic and spoilage microorganisms associated with fresh meat and contact surfaces in meat processing facilities at room temperature. However, antimicrobial effects of… read more here.
Keywords: water; goat meat; ozonated electrolyzed; electrolyzed water ... See more keywords