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Table 4 Inactivation of food-borne pathogens on poultry and meat by electrolyzed oxidizing water Materials Immersion condition Indicator Effectiveness EO water property Ref. pH ORP (mV) Free chlorine (mg/L) Temperature (°C) Chicken wing 10 min EO Campylobacter jejuni +++ 2.5 1082 51.6 23 Park et al. (2002a) Chicken wing 30 min EO Campylobacter jejuni +++ 2.5 1082 51.6 23 Park et al. (2002a) Chicken wing 10 min EO Campylobacter jejuni +++ 2.6 1092 53.3 4 Park et al. (2002a) Chicken wing 30 min EO Campylobacter jejuni +++ 2.6 1092 53.3 4 Park et al. (2002a) Broiler carcasses 45 min EO Aerobic bacteria counts ++ 2.6 1150 50 4 Fabrizio et al. (2002) Broiler carcasses 45 min EO Salmonella Typhimurium + 2.6 1150 50 4 Fabrizio et al. (2002) Broiler carcasses 45 min EO Escherichia coli ++ 2.6 1150 50 4 Fabrizio et al. (2002) Broiler carcasses 45 min EO Coliform bacteria ++ 2.6 1150 50 4 Fabrizio et al. (2002) Chicken carcasses 40 min EO Campylobacter jejuni +++ 2.8 1165 39.5 23 Kim et al. (2005) Pork belly 15 s spray with EO Aerobic bacteria counts ++ 2.6 1150 50 23 Fabrizio and Cutter (2004) Pork belly 15 s spray with EO Escherichia coli ++ 2.6 1150 50 23 Fabrizio and Cutter (2004) Pork belly 15 s spray with EO Coliform bacteria ++ 2.6 1150 50 23 Fabrizio and Cutter (2004) Pork belly 15 s spray with EO Salmonella Typhimurium ++ 2.6 1150 50 23 Fabrizio and Cutter (2004) Pork belly 15 s spray with EO Listeria monocytogenes ++ 2.6 1150 50 23 Fabrizio and Cutter (2004) Pork belly 15 s spray with EO Campylobacter coli ++ 2.6 1150 50 23 Fabrizio and Cutter (2004) Cattle hide 10 s spray with ER & 10 s Aerobic bacteria counts +++ 2.4 – 70 60 Bosilevac et al. (2005) spray with EO Cattle hide 10 s spray with ER & 10 s Enterobacteriaceae counts ++++ 2.4 – 70 60 Bosilevac et al. (2005) spray with EO Frankfurter 15 min EO Listeria monocytogenes ++ 2.3 1150 45 25 Fabrizio and Cutter (2005) Frankfurter 15 min spray with EO Aerobic bacteria counts + 2.3 1150 45 25 Fabrizio and Cutter (2005) Frankfurter 15 min spray with EO Listeria monocytogenes + 2.3 1150 45 25 Fabrizio and Cutter (2005) Ham 15 min spray with EO Listeria monocytogenes + 2.3 1150 45 25 Fabrizio and Cutter (2005) ++++, bacterial reduction being more than 4 log CFU/ per unit; +++, bacterial reduction being between 2 and 4 CFU/ per unit; ++, bacterial reduction being between 1 and 2 CFU/ per unit; +, bacterial reduction being less than 1 log CFU/ per unit. –, not measured. 340 Y.-R. Huang et al. / Food Control 19 (2008) 329–345
Table 5 Inactivation of food-borne pathogens on seafood fields by electrolyzed oxidizing water Materials Immersion condition Indicator Effectiveness EO water property Ref. pH ORP (mV) Free chlorine (mg/L) Temperature (°C) Salmon fillet 64 min EO Escherichia coli + 2.6 1150 90 22 Ozer and Demirci (2006) Salmon fillet 64 min EO Escherichia coli ++ 2.6 1150 90 35 Ozer and Demirci (2006) Salmon fillet 64 min EO Listeria monocytogenes + 2.6 1150 90 22 Ozer and Demirci (2006) Salmon fillet 64 min EO Listeria monocytogenes ++ 2.6 1150 90 35 Ozer and Demirci (2006) Tilapia 1 min EO Escherichia coli + 2.4 1159 120 23 Huang et al. (2006a) Tilapia 5 min EO Escherichia coli ++ 2.4 1159 120 23 Huang et al. (2006a) Tilapia 10 min EO Escherichia coli ++ 2.4 1159 120 23 Huang et al. (2006a) Tilapia 1 min EO Vibrio ++ 2.4 1159 120 23 Huang et al. (2006a) parahaemolyticus Tilapia 5 min EO Vibrio ++ 2.4 1159 120 23 Huang et al. (2006a) parahaemolyticus Tilapia 10 min EO Vibrio ++ 2.4 1159 120 23 Huang et al. (2006a) parahaemolyticus Dirty fish retailer in fish market 1 min EO Aerobic bacteria ++++ 2.2 1145 200 23 Huang et al. (2006a) counts Dirty fish retailer in fish market 1 min EO Aerobic bacteria ++ 2.5 1120 100 23 Huang et al. (2006a) counts Dirty fish retailer in fish market 5 min EO Aerobic bacteria +++ 2.5 1120 100 23 Huang et al. (2006a) counts Dirty fish retailer in fish market 10 min EO Aerobic bacteria +++ 2.5 1120 100 23 Huang et al. (2006a) counts Dirty fish retailer in fish market 1 min EO Aerobic bacteria ++ 2.7 1090 50 23 Huang et al. (2006a) counts Dirty fish retailer in fish market 5 min EO Aerobic bacteria ++ 2.7 1090 50 23 Huang et al. (2006a) counts Dirty fish retailer in fish market 10 min EO Aerobic bacteria ++ 2.7 1090 50 23 Huang et al. (2006a) counts Tuna fillet 5 min EO (150 rpm) Aerobic bacteria ++ 2.5 1105 50 23 Huang et al. (2006b) counts Tuna fillet 5 min EO (150 rpm) & CO Aerobic bacteria + 2.5 1105 50 23 Huang et al. (2006b) counts Tuna fillet 5 min EO (150 rpm) Aerobic bacteria ++ 2.2 1135 100 23 Huang et al. (2006b) counts Tuna fillet 5 min EO (150 rpm) & CO Aerobic bacteria ++ 2.2 1135 100 23 Huang et al. (2006b) counts Stainless steel containing seafood 5 min EO Listeria monocytogenes +++ 2.5 1150 50 23 Liu et al. (2006b) residue Ceramic title containing seafood residue 5 min EO Listeria monocytogenes +++ 2.5 1150 50 23 Liu et al. (2006b) Floor tile containing seafood residue 5 min EO Listeria monocytogenes ++ 2.5 1150 50 23 Liu et al. (2006b) (continued on next page) Y.-R. Huang et al. / Food Control 19 (2008) 329–345 341
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eview article ACID-ALKALINE BALANCE
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(which corresponds to a 100-fold de
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Anticancer Effect of Alkaline Reduc
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4. Discusssion Recently, electrolyz
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THOUGHTS AND PROGRESS 985 Japan as
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THOUGHTS AND PROGRESS 987 (e.g., on
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20 Vol. 31, No. 1 water have freque
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Page 45 and 46: Kidney International, Vol. 58 (2000
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Page 91 and 92: CLINICAL STUDIES OF ALKALINE WATER
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