ESCHERICHIAN COLI

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

Microbe(s): Escherichia coli ATCC 25922, Pichia pastoris GS115, Aureobasidium pullulans

Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review

Microbe(s): Listeria monocytogenes, Escherichia coli, Vibrio parahaemolyticus

Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound

Microbe(s): Escherichia coli O157:H7, Salmonella Typhimurium

Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.

Microbe(s): Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella sp.

Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)

Microbe(s): Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hydrophila, Vibrio parahaemolyticus, Campylobacter jejuni

Effectiveness of hypochlorous acid to reduce the biofilms on titanium alloy surfaces in vitro

Microbe(s): Escherichia coli, Porphyromonas gingivalis, Enterococcus faecalis, Streptococcus sanguinis

Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments

Microbe(s): Bacillus subtilis, Escherichia coli O157: H7

Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments

Microbe(s): Escherichia coli, Salmonella Infantis

Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro

Microbe(s): Escherichia coli

Reduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water

Microbe(s): Escherichia coli, Salmonella enteritidis, Staphylococcus aureus

Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology

Microbe(s): Escherichia coli, Vibrio parahaemolyticus

Effectiveness of electrolyzed water as a sanitizer for treating different surfaces

Microbe(s): Enterobacter aerogenes, Staphylococcus aureus

Physicochemical and antibacterial properties of carrageenan and gelatine hydrosols and hydrogels incorporated with acidic electrolyzed water.

Microbe(s): Staphylococcus aureus, Escherichia coli

Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions

Microbe(s): Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, Vibrio parahaemolyticus

Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk

Microbe(s): Staphylococcus aureus, Bacillus cereus, Escherichia coli, Aspergillus fumigatus

Efficacy of neutral pH electrolyzed water in reducing Escherichia coli O157: H7 and Salmonella Typhimurium DT 104 on fresh produce items using an automated washer at simulated food service conditions

Microbe(s): Escherichia coli O157:H7, Salmonella Typhimurium

Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium

Cross-contamination of Escherichia coli O157: H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matter

Microbe(s): Escherichia coli O157:H7

The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

Microbe(s): Escherichia coli O157:H7 Salmonella Typhimurium, Listeria monocytogenes

Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale

Microbe(s): Total Microbial Count, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas spp., Fungi, Yeast

Modeling growth of Escherichia coli O157: H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging

Microbe(s): Escherichia coli O157:H7

Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp

Microbe(s): Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella Enteritidis, Escherichia coli

Growth model of Escherichia coli O157: H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water

Microbe(s): Escherichia coli O157:H7

Efficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs

Microbe(s): Salmonella enteritidis, Escherichia coli O157:H7 and Staphylococcus aureus

In vitro antimicrobial activity of Medilox super-oxidized water

Microbe(s): Acinetobacter baumannii, Escherichia coli, Enterococcus faecalis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, MRSE, VRE Bacillus subtilis, Myroides spp.

Benefits of neutral electrolyzed oxidizing water as a drinking water additive for broiler chickens

Microbe(s): Escherichia coli

Disinfection effectiveness of slightly acidic electrolysed water in swine barns

Microbe(s): Escherichia coli, Salmonella

Preventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water

Microbe(s): Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli

Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water

Microbe(s): Escherichia coli O157:H7

Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

Microbe(s): Escherichia coli O157:H7

Operating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli O157: H7

Microbe(s): Escherichia coli O157:H7

Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Sanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes

Microbe(s): Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes

Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli

Microbe(s): Escherichia coli

Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer

Microbe(s): Escherichia coli, Listeria innocua

Bactericidal activity of slightly acidic electrolyzed water produced by different methods analyzed with ultraviolet spectrophotometric

Microbe(s): Escherichia coli O157:H7, Salmonella enteritidis

Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods

Microbe(s): Escherichia coli, Listeria innocua

Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Reduction of Salmonella enterica, Escherichia coli O157: H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass)

Microbe(s): Salmonella enterica, Escherichia coli O157:H7, Listeria monocytogenes

Elimination of Escherichia coli from oysters using electrolyzed seawater

Microbe(s): Escherichia coli

EFFICACY OF SLIGHTLY ACIDIC ELECTROLYZED WATER (SAEW) FOR REDUCING MICROBIAL CONTAMINATION ON FRESH CUT CILANTRO

Microbe(s): Escherichia coli, Bacillus subtilis

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157: H7 on iceberg lettuce and tomatoes under simulated food service operation conditions

Microbe(s): Escherichia coli O157:H7

The use of electrolyzed water as a disinfectant for minimally processed apples

Microbe(s): Escherichia coli, Listeria innocua, Salmonella choleraesuis

Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

Microbe(s): Escherichia coli, Salmonella spp.

Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Bacillus cereus

Reduction of Escherichia coli O157: H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water

Microbe(s): Escherichia coli O157:H7, Salmonella enteritidis

Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

Microbe(s): Escherichia coli, Salmonella

Efficacy of sanitized ice in reducing bacterial on fish fillet and in the water collected from the melted ice

Microbe(s): Escherichia coli K12, Listeria innocua, Pseudomonas putida

Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium

Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157: H7 and Staphylococcus aureus analyzed by transmission electron microscopy

Microbe(s): Escherichia coli O157: H7, Staphylococcus aureus

Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Studies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus

Microbe(s): Escherichia coli, Staphylococcus aureus

Comparison of the Bactericidal Effect of Slightly Acidic Hypochlorous

Microbe(s): Salmonella Enteritidis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus

In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water

Microbe(s): Escherichia coli, Staphylococcus aureus, Salmonella spp.

Antimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)

Microbe(s): Salmonella spp., Escherichia coli

Combined effects of alkaline electrolyzed water and citric acid with mild heat to control microorganisms on cabbage

Microbe(s): Listeria monocytogenes, Escherichia coli O157 : H7

Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157: H7 on strawberries and broccoli

Microbe(s): Escherichia coli O157:H7

Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157: H7 and Staphylococcus aureus analyzed by transmission electron microscopy

Microbe(s): Escherichia coli O157:H7, Staphylococcus aureus

Reduction of Escherichia coli O157: H7 on produce by use of electrolyzed water under simulated food service operation conditions

Microbe(s): Escherichia coli O157:H7

Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols

Microbe(s): Escherichia coli, Staphylococcus epidermidis

Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157: H7 from lettuce leaves

Microbe(s): Escherichia coli O157:H7

The decontaminative effects of acidic electrolyzed water for Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands.

Microbe(s): Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes

Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions

Microbe(s): Escherichia coli O157:H7, Salmonella enteritidis

Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water

Microbe(s): Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Enterococcus faecalis

Effect of Electrolyzed Water for Reduction of Foodborne Pathogens on Lettuce and Spinach

Microbe(s): Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables

Microbe(s): Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, Erwinia carotovora

Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens

Microbe(s): Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes

The generation and inactivation mechanism of oxidation reduction potential of electrolyzed oxidizing water

Microbe(s): Escherichia coli O157:H7

Direct measurement of chlorine penetration into biofilms during disinfection

Microbe(s): Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus

Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions

Microbe(s): Escherichia coli, Campylobacter, Salmonella

Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157: H7 and Listeria monocytogenes on fresh strawberries (Fragaria ananassa)

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Efficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots

Microbe(s): Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes

Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli Inoculated on Holy Basil

Microbe(s): Escherichia coli

Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood

Microbe(s): Escherichia coli, Vibrio parahaemolyticus

Electrolyzed oxidizing anode water as a sanitizer for use in abattoirs

Microbe(s): Total Microbial Count, Total Aerobic Bacteria, Coliforms, Escherichia coli

Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157: H7 and Listeria monocytogenes Scott A and response surface modeling

Microbe(s): Escherichia coli O157: H7, Listeria monocytogenes

Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water

Microbe(s): Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus

Post-harvest interventions to reduce/eliminate pathogens in beef

Microbe(s): Salmonella, Listeria, Campylobacter, Escherichia coli

Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157: H7 and Salmonella on lettuce

Microbe(s): Escherichia coli O157:H7, Salmonella

Efficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce

Microbe(s): Listeria monocytogenes, Escherichia coli O157:H7

Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Effects of water source, dilution, storage, and bacterial and fecal loads on the efficacy of electrolyzed oxidizing water for the control of Escherichia coli O157: H7

Microbe(s): Escherichia coli O157: H7

Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs

Microbe(s): Salmonella enteritidis, Escherichia coli

of electrolyzed oxidizing water to Inactivate Escherichia coli O157: H7 and Listeria monocytogenes Scott A on raw salmon.

Microbe(s): Escherichia coli O157: H7, Listeria monocytogenes

Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes

Microbe(s): Escherichia coli O157: H7, Salmonella Enteritidis, Listeria monocytogenes

The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs

Microbe(s): Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes, Escherichia coli

Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes

Microbe(s): Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes

The effect of pH on inactivation of pathogenic bacteria on fresh cut lettuce by dipping treatment with electrolyzed water

Microbe(s): Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes

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

Microbe(s): Escherichia coli O157: H7

Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Sterilization effect and influence on food surface by acidic electrolyzed water treatment

Microbe(s): Escherichia coli

Survival of Escherichia coli O157: H7 on strawberry fruit and reduction of the pathogen population by chemical agents

Microbe(s): Escherichia coli O157: H7

Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials

Microbe(s): Escherichia coli, Bacillus subtilis

Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus

Roles of oxidation reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens

Microbe(s): Escherichia coli O157:H7

Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes

Microbe(s): Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes

Reactive oxygen species are partially involved in the bacteriocidal action of hypochlorous acid

Microbe(s): Escherichia coli