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

‘Electrolyzed water’ generators are readily available in the food industry as a renewable source of hypochlorous acid that eliminates the need for workers to handle hazardous hypochlorite concentrates. We applied electrolyzed water (EW) directly to multi-strain cocktails of Listeria monocytogenes, E...

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Detalles Bibliográficos
Autores principales: Veasey, Shawnna, Muriana, Peter M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302345/
https://www.ncbi.nlm.nih.gov/pubmed/28231137
http://dx.doi.org/10.3390/foods5020042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302345/
https://www.ncbi.nlm.nih.gov/pubmed/28231137
http://dx.doi.org/10.3390/foods5020042

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