Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directly used on...

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Detalles Bibliográficos
Autores principales: Ye, Zhangying, Wang, Shuo, Chen, Tao, Gao, Weishan, Zhu, Songming, He, Jinsong, Han, Zhiying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5524752/
https://www.ncbi.nlm.nih.gov/pubmed/28740247
http://dx.doi.org/10.1038/s41598-017-06716-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5524752/
https://www.ncbi.nlm.nih.gov/pubmed/28740247
http://dx.doi.org/10.1038/s41598-017-06716-9

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