Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens

Sanitizing effectiveness of slightly acidic electrolyzed water (SAEW) and fumaric acid (FA) at different dipping temperatures (25–60 °C), times (1–5 min), and concentrations (5–30 ppm for SAEW and 0.125%–0.5% for FA) on pure cultures of two Gram positive pathogens Staphylococcus aureus (SA) and List...

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Detalles Bibliográficos
Autores principales: Tango, Charles Nkufi, Mansur, Ahmad Rois, Oh, Deog-Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5023231/
https://www.ncbi.nlm.nih.gov/pubmed/27682077
http://dx.doi.org/10.3390/microorganisms3010034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5023231/
https://www.ncbi.nlm.nih.gov/pubmed/27682077
http://dx.doi.org/10.3390/microorganisms3010034

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