Prediction of Microbial Growth in Fresh-Cut Vegetables Treated with Acidic Electrolyzed Water during Storage under Various Temperature Conditions

By Koseki Shigenobu   Itoh Kazuhiko  

Journal of Food Protection, Vol. 64, Iss. 12, 2001-12 ,pp. : 1935-1942

International Association for Food Protection

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Roles of Oxidation–Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Inactivation of Food-Related Pathogens

By Kim Chyer   Hung Yen-Con   Brackett Robert E.  

Journal of Food Protection, Vol. 63, Iss. 1, 2000-01 ,pp. : 19-24

International Association for Food Protection

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Electrolyzed Oxidizing Anode Water as a Sanitizer for Use in Abattoirs

By Bach S. J.   Jones S.   Stanford K.   Ralston B.   Milligan D.   Wallins G. L.   Zahiroddini H.   Stewart T.   Giffen C.   McAllister T. A.  

Journal of Food Protection, Vol. 69, Iss. 7, 2006-07 ,pp. : 1616-1622

International Association for Food Protection

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Inhibition of Microbial Growth and Enrichment of γ-Aminobutyric Acid during Germination of Brown Rice by Electrolyzed Oxidizing Water

By Lu Zhan-Hui   Zhang Yan   Li Li-Te   Curtis Rempel B.   Kong Xiao-Lin   Fulcher R. Gary   Zhang Gong   Cao Wei  

Journal of Food Protection, Vol. 73, Iss. 3, 2010-03 ,pp. : 483-487

International Association for Food Protection

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Effects of Electrolyzed Oxidizing Water Treatment on Reducing Vibrio parahaemolyticus and Vibrio vulnificus in Raw Oysters

By Ren Tingting   Su Yi-Cheng  

Journal of Food Protection, Vol. 69, Iss. 8, 2006-08 ,pp. : 1829-1834

International Association for Food Protection

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