A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves
Abiodun D. Ogunniyi, Sangay Tenzin, Sergio Ferro, Henrietta Venter, Hongfei Pi, Tony Amorico, Permal Deo, Darren J. Trott
Topics & Concepts
Hand sanitizerSpinachPeracetic acidOxidizing agentFood spoilageFood scienceTap waterContaminationShelf lifeChemistryHuman decontaminationListeriaSalmonellaInoculationToxicologyHorticultureBiologyListeria monocytogenesBacteriaMedicineEnvironmental scienceEnvironmental engineeringHydrogen peroxideBiochemistryPathologyEcologyGeneticsOrganic chemistryListeria monocytogenes in Food SafetyFood Safety and HygienePlant Disease Management Techniques