References
- Beuchat LR (1998) Surface decontamination of fruits and vegetables eaten raw: a review. Food Safety Unit, World Health Organization, Geneva, WHO/FSF/FOS/98.2, p 3-14
- Hricova D, Stephan R, Zweifel C (2008) Electrolyzed water and its application in the food industry. J Food Prot, 71, 1934-1947 https://doi.org/10.4315/0362-028X-71.9.1934
- Huang YR, Hung YC, Hsu SY, Huang YW, Hwang DF (2008) Application of electrolyzed water in the food industry. Food Control, 19, 329-345 https://doi.org/10.1016/j.foodcont.2007.08.012
- EPA (1999) Alternative disinfectants and oxidants guidance manual, United States Environmental Protection Agency, EPA 815-R-99-014
- Len SV, Hung YC, Erickson M, Kim C (2000) Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH. J Food Prot, 63, 1534-1537 https://doi.org/10.4315/0362-028X-63.11.1534
- Subrota H, Surajit M, Minz PS, Shilpa V, Yogesh K, Singh BP, Dipika Y (2012) Electrolyzed oxidized water (EOW): Non-thermal approach for decontamination of food borne microorganisms in food industry. Food Nutr Sci, 3, 760-768 https://doi.org/10.4236/fns.2012.36102
- Rahman SME, Ding T, Oh DH (2010) Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions. Int J Food Microbiol, 139, 147-153 https://doi.org/10.1016/j.ijfoodmicro.2010.03.020
- Jianxiong H, Huiying L, Yangfang W, Haijie L (2015) Effect of slightly acidic electrolyzed water (SAEW) treatment on the microbial reduction and storage quality of fresh-cut cilantro. J Food Process Pres, 39, 559-556 https://doi.org/10.1111/jfpp.12261
- Suzuki K, Nakamura T, Kokubo S, Tomita M (2005) The chemical properties of slightly acidic electrolyzed water prepared with hydrochloric acid as a raw material. Bokin Bobai, 33, 63-71
- Quan Y, Choi KD, Chung DH, Shin IS (2010) Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus. Int J Food Microbiology, 136, 255-260 https://doi.org/10.1016/j.ijfoodmicro.2009.11.005
- Okamoto M, Komagata Y, Okuda S, Nishimoto Y, Kamoshida M, Nakamura T, Komiyama K (2006) Microbial effect of slightly acidic electrolyzed water. Bokin Bobai, 34, 3-10
- Issa-Zacharia A, Kamitani Y, Morita K, Iwasaki K (2010) Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers. Food Control, 21, 740-745 https://doi.org/10.1016/j.foodcont.2009.11.002
- Koide S, Takeda JI, Shi J, Shono H, Atungulu GA (2009) Disinfection efficacy of slightly acidic electrolyzed water on fresh cabbage. Food Control, 29, 294-297
- Suzuki K, Nakamura T, Doi T, Kokubo S, Tomita M (2005) The disinfectant effect of slightly acidic electrolyzed water prepared with hydrochloric acid to wash vegetables. Bokin Bobai, 33, 509-522
- American Public Health Association and Water Environment Federation (1992) Standard Methods for the Examination of Water and Wastewater. 18th ed, Method 4500-Cl G, American Public Health Association, Washington DC, USA, p 4-46
- Jung SH, Hur MJ, Ju JH, Kim KA, Oh SS, Go JM, Kim YH, Im JS (2006) Microbiological evaluation of raw vegetables. J Fd Hyg Safety, 21, 250-257
- Adams MR, Hartley AD, Cox LJ (1989) Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiol, 6, 69-77 https://doi.org/10.1016/S0740-0020(89)80039-5
- Pirovani ME, Guemes DR, Piagnetini AM (2001) Predictive models for available chlorine depletion and total microbial count reduction during washing of fresh-cut spinach. J Food Sci, 66, 860-864 https://doi.org/10.1111/j.1365-2621.2001.tb15187.x
- Carmichael I, Harper IS, Conventry MJ, Taylor PWJ, Wan J, Hickey MW (1998) Bacterial colonization and biofilm development on minimally processed vegetables. J Appl Microbiol, 85, 45S-51S https://doi.org/10.1111/j.1365-2672.1998.tb05282.x
- Beuchat LR (2002) Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes Infect, 4, 413-423 https://doi.org/10.1016/S1286-4579(02)01555-1
- Beuchat LR (2004) Difficulties in eliminating human pathogenic microorganisms on raw fruits and vegetables. Acta hort, 642, 151-160
- Morris CE, Monier JM, Jacques MA (1998) A technique to quantify the population size and composition of the biofilm component in communities of bacteria in the phyllosphere. Appl Environ Microbiol, 64, 4789-4795
- Norwood DE, Gilmour A (2000) The growth and resistance to sodium hypochlorite of Listeria monocytogenes in a steady-state multispecies biofilm. J Appl Microbiol, 88, 512-520 https://doi.org/10.1046/j.1365-2672.2000.00990.x
- Morris CE, Monier J, Jacques M (1997) Methods for observing microbial biofilms directly on leaf surfaces and recovering them for isolation of culturable microorganisms. Appl Environ Microbiol, 63, 1570-1576