Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus

Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro

“…It was reported that SAEW dipping for 10 min and rinsing in running tap water for 2 min had an equivalent (in case of total aerobic bacteria) or higher (in case of moulds and yeasts) disinfectant efficacy for fresh cut cabbage compared to NaClO solution (Koide et al, 2009). Recently, the strong disinfection efficacies of SAEW against pathogens on farm produce were recognized (Quan, Choi, Chung, & Shin, 2010;Rahman et al, 2012;Zhang et al, 2011). The strong disinfection ability of AcEW and SAEW also were demonstrated by our research in this paper.…”

Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water

“…Accordingly, the chlorine species in SAEW at a pH value of 5.0e6.5 is hypochlorous acid (HOCl, approximately 95%) with strong antimicrobial activity (Honda, 2003). The bactericidal efficacy of SAEW was equivalent to or higher than that of NaClO solution (Quan, Choi, Chung, & Shin, 2010). The treatment of Ca(OCl) 2 solution at ACC of 20,000 mg/l was effective to reduce the populations of Salmonella and non-Salmonella microflora on alfalfa seeds.…”

Effects of Sn content on Ti/RuO2–SnO2–TiO2 anodes used in the generation of electrolyzed oxidizing water

“…It shows strong bactericidal effects on many food-borne pathogens, like Escherichia coli O157:H7 [5][6][7][8], Listeria monocytogenes [9][10][11], Aspergillus flavus [12], Vibrio parahaemolyticus [13,14], salmonella species [15,16] and so on. In comparison with chemical disinfectants, EOW has less adverse effects on environment and the user [17].…”