Electrolysed water (hypochlorous acid) generation and efficacy against food-borne pathogens
Juhi Saxena, Tyler Williams
Abstract
The present study was conducted to investigate the efficacy of electrochemically generated hypochlorous acid (HOCl) against Salmonella enterica , Pseudomonas aeruginosa and Staphylococcus aureus under clean and soiled conditions.
Topics & Concepts
Hypochlorous acidSalmonella entericaPseudomonas aeruginosaStaphylococcus aureusSalmonellaMicrobiologyFood scienceMedicineBacteriaChemistryBiologyBiochemistryGeneticsWater Treatment and DisinfectionListeria monocytogenes in Food Safety