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

Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp

Microbe(s): Vibrio parahaemolyticus

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

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

Bactericidal effects of hypochlorous acid water against Vibrio parahaemolyticus contaminated on raw fish and shellfish

Microbe(s): Vibrio parahaemolyticus

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

Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp

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

Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology

Microbe(s): Vibrio parahaemolyticus

Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment

Microbe(s): Vibrio parahaemolyticus

Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp

Microbe(s): Vibrio parahaemolyticus

Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp

Microbe(s): Listeria monocytogenes, Vibrio parahaemolyticus

Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus

Microbe(s): Vibrio vulnificus, Vibrio parahaemolyticus

Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces

Microbe(s): Vibrio parahaemolyticus

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

Microbe(s): Escherichia coli, Vibrio parahaemolyticus

Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Microbe(s): Vibrio parahaemolyticus, Vibrio vulnificus