BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY

Submitted: 7 February 2013
Accepted: 7 February 2013
Published: 21 September 2008
Abstract Views: 811
PDF: 1021
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Electrolyzed oxidizing water (EOW) has potential application as a residue free sanitizing agent for food of animal origin. Meat and poultry were contaminated with microorganism, pathogens or not, and different types of electrolyzed oxidizing water treatement were investigated to evaluate the activity of each of these method. In detail, this study is aiming at evaluating the effectiveness of EOW in reducing microbial count, including total bacterial count, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli on meat and poultry. EOW has a very strong disinfectant activity which, along with its easy and safe use, makes a good alternative to many other more widely used disinfectants.

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Serraino A, Giacometti F, Lugoboni B, Matera R, Gazzotti T, Riu R, Coccollone A, Rosmini R. BACTERICIDAL ACTIVITY OF ELECTROLYZED OXIDIZING WATER ON MEAT AND POULTRY. Ital J Food Safety [Internet]. 2008 Sep. 21 [cited 2024 Jul. 13];1(1):25-30. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.1.25