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Chang G, Liu Y, Luo Z, Ni K, Zhang P, Zhou T, Bai L, Zhang C, Wang X. Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp ( Fenneropenaeus chinensis) and to investigate its effect on shrimp quality. Food Chem X 2024; 21:101180. [PMID: 38379794 PMCID: PMC10877548 DOI: 10.1016/j.fochx.2024.101180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/20/2023] [Accepted: 02/01/2024] [Indexed: 02/22/2024] Open
Abstract
Chinese shrimps are popular among consumers for their delicious taste and high nutritional value, but they are highly susceptible to deterioration due to microbial contamination with degradation of texture, color and flavor. The aim of this study was to evaluate the effects of available chlorine concentration (ACC), processing time and material-liquid ratio on the bacterial inhibition rate of shrimp treated with slightly acidic electrolyzed water (SAEW). The effective parameters were optimized by response surface methodology to the optimal bactericidal conditions: ACC 88 mg/L, processing time 12 min, and material-liquid ratio 1:4. The actual bactericidal inhibition rate of shrimp under these conditions was 37.60 %. On this basis, the quality, color difference and textural changes of shrimp treated with SAEW, sodium hypochlorite and alkaline electrolytic water were compared and investigated during storage at 4 °C. The combined results showed that the SAEW treatment could extend the shelf-life by more than 2 d.
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Affiliation(s)
- Guanhong Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zonghong Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ke Ni
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Pengfei Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ting Zhou
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Li Bai
- National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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2
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Shimamura Y, Oura Y, Tsuchiya M, Yamanashi Y, Ogasawara A, Oishi M, Komuro M, Sasaki K, Masuda S. Slightly acidic electrolyzed water inhibits inflammation induced by membrane vesicles of Staphylococcus aureus. Front Microbiol 2024; 14:1328055. [PMID: 38282743 PMCID: PMC10811074 DOI: 10.3389/fmicb.2023.1328055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Accepted: 12/28/2023] [Indexed: 01/30/2024] Open
Abstract
Staphylococcus aureus grows in the skin of patients with atopic dermatitis and the associated symptoms are induced by membrane vesicles (MVs). This study explored the effects of slightly acidic electrolyzed water (SAEW) on the expression of virulence factors of S. aureus and MV-induced inflammation to uncover the potential of SAEW as a new treatment method for atopic dermatitis. Expression levels of genes related to virulence factors in S. aureus was assessed and S. aureus-derived MVs were characterized. Moreover, expression level of MV-induced Type I allergic reaction-related genes in RBL2H3 cells was also assessed. Significantly decreased staphylococcal enterotoxin A production and decreased virulence factor-related gene expression were observed after culturing S. aureus in broth supplemented with SAEW at ratios of 1, 2, and 5 per broth. MVs prepared by culturing S. aureus in SAEW-supplemented broth exhibited altered particle size and markedly reduced staphylococcal enterotoxin A content under all addition conditions; moreover, those obtained at a ratio of 1:5 (broth:SAEW) exhibited a reduction in the expression of several proteins associated with hemolytic activity and free iron uptake. The MVs prepared in SAEW-supplemented broth also exhibited remarkably reduced allergy-related gene expression levels in rat cell lines derived from basophilic leukemia-2H3 cells. Overall, SAEW is expected to suppress atopic dermatitis symptoms through the alteration of the properties of S. aureus-derived MVs.
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Affiliation(s)
- Yuko Shimamura
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Yukino Oura
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Madoka Tsuchiya
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Yuka Yamanashi
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Asako Ogasawara
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Minami Oishi
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
| | - Misaki Komuro
- Faculty of Science and Engineering, Iwate University, Morioka, Japan
| | - Kuniaki Sasaki
- Faculty of Science and Engineering, Iwate University, Morioka, Japan
| | - Shuichi Masuda
- School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan
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3
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Li Y, Wang H, Zheng X, Li Z, Wang M, Luo K, Zhang C, Xia X, Wang Y, Shi C. Didecyldimethylammonium bromide: Application to control biofilms of Staphylococcus aureus and Pseudomonas aeruginosa alone and in combination with slightly acidic electrolyzed water. Food Res Int 2022; 157:111236. [DOI: 10.1016/j.foodres.2022.111236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 04/04/2022] [Accepted: 04/07/2022] [Indexed: 11/15/2022]
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4
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Effect of Anolyte on S. Typhimurium and L. monocytogenes Growth in Minced Pork and Beef Cuts. Foods 2022; 11:foods11030415. [PMID: 35159564 PMCID: PMC8834008 DOI: 10.3390/foods11030415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 01/25/2022] [Accepted: 01/28/2022] [Indexed: 11/16/2022] Open
Abstract
In this paper, anolyte is considered as a possible disinfectant for inhibiting the growth of bacteria in meat (beef cuts and minced pork). Meat cuts were contaminated with two concentrations of L. monocytogenes and S. Typhimurium, as these are the most common meat pathogens that are closely regulated by the EU, and treated with two different concentrations of anolyte: 20% for beef cuts and 18% for minced pork. Then, the total viable count (TVC), L. monocytogenes count and S. Typhimurium count were determined. In meat cuts and minced pork, anolyte was able to reduce TVC, S. Typhimurium and L. monocytogenes counts effectively, significantly decreasing L. monocytogenes and S. Typhimurium counts after spraying and throughout 29 days of incubation at 0-4 °C. TVC was reduced after spraying and for 10 days of incubation but later increased to be the same as before spraying with anolyte. Anolyte was effective when spraying beef cuts with a 20% solution for 60 s against pathogenic bacteria L. monocytogenes and Salmonella spp. and also when using it at a concentration of 18% from the minced meat mass. Initially, anolyte significantly decreased TVC, however during the storage period (10-29 days) TVC increased but remained significantly lower compared to control. Anolyte was effective in reducing L. monocytogenes and S. Typhimurium counts throughout the study, and after 29 days of incubation, these bacteria could not be detected in the samples treated with anolyte.
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Katsigiannis AS, Bayliss DL, Walsh JL. Cold plasma for the disinfection of industrial food‐contact surfaces: An overview of current status and opportunities. Compr Rev Food Sci Food Saf 2022; 21:1086-1124. [DOI: 10.1111/1541-4337.12885] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 10/26/2021] [Accepted: 11/16/2021] [Indexed: 12/14/2022]
Affiliation(s)
| | - Danny L. Bayliss
- Processing & Production Research Department Campden BRI Gloucestershire UK
| | - James L. Walsh
- Department of Electrical Engineering & Electronics University of Liverpool Liverpool UK
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6
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Hao J, Zhang J, Zheng X, Zhao D. Bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against Listeria monocytogenes planktonic cells and biofilm on food-contact surfaces. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyab038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
In the present study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW) against L. monocytogenes planktonic cells and biofilm on food-contact surfaces including stainless steel and glass was systematically evaluated. The results showed that SAEW (pH of 5.09 and available chlorine concentration (ACC) of 60.33 mg/L) could kill L. monocytogenes on food-contact surfaces completely in 30 s, whose disinfection efficacy is equal to that of NaClO solutions (pH of 9.23 and ACC of 253.53 mg/L). The results showed that long exposure time and high ACC contributed to the enhancement of the disinfection efficacy of SAEW on L. monocytogenes on food-contact surfaces. Moreover, the log reduction of SAEW treatment presented an increasing tendency within the prolonging of treatment time when SAEW was used to remove the L. monocytogenes biofilm formed on stainless steel and glass surfaces, which suggested that SAEW could remove L. monocytogenes biofilm effectively and its disinfection efficacy is equal to (in case of stainless steel) or higher than (in case of glass) that of high ACC of NaClO solutions. In addition, the results of the crystal violet staining and scanning electron microscopy (SEM) also demonstrated that SAEW treatment could remove the L. monocytogenes biofilm on food-contact surfaces.
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Affiliation(s)
- Jianxiong Hao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Junyi Zhang
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Xueqi Zheng
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No.26 Yuxiang Street, Shijiazhuang, Hebei 050018, P. R. China
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7
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Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020833] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood. This review presents the principles and reveals the potential benefits of high hydrostatic pressure processing (HHP), ultrasounds (US), non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), and electrolyzed water (EW) as alternative methods to conventional heat treatments. Some of these methods have already been adopted by the seafood industry, while others show promising results in inactivating microbial contaminants or spoilage bacteria from solid or liquid seafood products without affecting the biochemical or sensory quality. The main applications and mechanisms of action for each emerging technology are being discussed. Each of these technologies has a specific mode of microbial inactivation and a specific range of use. Thus, their knowledge is important to design a practical application plan focusing on producing safer, qualitative seafood products with added value following today’s consumers’ needs.
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8
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Sheng L, Wang L. The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies. Compr Rev Food Sci Food Saf 2020; 20:738-786. [PMID: 33325100 DOI: 10.1111/1541-4337.12671] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/22/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety. To provide a comprehensive and updated overview of the involvement of microorganisms in fish and fish product safety, this paper reviewed outbreak and recall surveillance data obtained from government agencies from 1998 to 2018 and identified major safety concerns associated with both domestic and imported fish products. The review also summarized all available literature about the prevalence of major and emerging microbial safety concerns, including Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila, in different fish and fish products and the survival of these pathogens under different storage conditions. The prevalence of antibiotic-resistant bacteria (ARB) and antibiotic-resistant genes (ARGs), two emerging food safety concerns, is also reviewed. Pathogenic and spoilage microorganisms as well as ARB and ARGs can be introduced into fish and fish products in both preharvest and postharvest stages. Many novel intervention strategies have been proposed and tested for the control of different microorganisms on fish and fish products. One key question that needs to be considered when developing and implementing novel control measures is how to ensure that the measures are cost and environment friendly as well as sustainable. Over the years, regulations have been established to provide guidance documents for good farming and processing practices. To be more prepared for the globalization of the food chain, harmonization of regulations is still needed.
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Affiliation(s)
- Lina Sheng
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Luxin Wang
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
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9
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Lianou A, Nychas GJE, Koutsoumanis KP. Strain variability in biofilm formation: A food safety and quality perspective. Food Res Int 2020; 137:109424. [PMID: 33233106 DOI: 10.1016/j.foodres.2020.109424] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 06/02/2020] [Accepted: 06/05/2020] [Indexed: 12/20/2022]
Abstract
The inherent differences in microbial behavior among identically treated strains of the same microbial species, referred to as "strain variability", are regarded as an important source of variability in microbiological studies. Biofilms are defined as the structured multicellular communities with complex architecture that enable microorganisms to grow adhered to abiotic or living surfaces and constitute a fundamental aspect of microbial ecology. The research studies assessing the strain variability in biofilm formation are relatively few compared to the ones evaluating other aspects of microbial behavior such as virulence, growth and stress resistance. Among the available research data on intra-species variability in biofilm formation, compiled and discussed in the present review, most of them refer to foodborne pathogens as compared to spoilage microorganisms. Molecular and physiological aspects of biofilm formation potentially related to strain-specific responses, as well as information on the characterization and quantitative description of this type of biological variability are presented and discussed. Despite the considerable amount of available information on the strain variability in biofilm formation, there are certain data gaps and still-existing challenges that future research should cover and address. Current and future advances in systems biology and omics technologies are expected to aid significantly in the explanation of phenotypic strain variability, including biofilm formation variability, allowing for its integration in microbiological risk assessment.
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Affiliation(s)
- Alexandra Lianou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens 11855, Greece
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens 11855, Greece
| | - Konstantinos P Koutsoumanis
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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10
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Efficacy of electrolyzed water against bacteria on fresh fish for increasing the shelf-life during transportation and distribution. J Verbrauch Lebensm 2020. [DOI: 10.1007/s00003-020-01288-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-By Products Industry. Processes (Basel) 2020. [DOI: 10.3390/pr8050534] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.
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12
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Esua OJ, Cheng JH, Sun DW. Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Crit Rev Food Sci Nutr 2020; 61:431-449. [PMID: 32216453 DOI: 10.1080/10408398.2020.1735297] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
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13
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Qiao W, Wang Q, Han X, Hao J. Effect of pH and chlorine concentration of slightly acidic electrolyzed water on the buckwheat sprouts during germination. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14175] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Weibin Qiao
- College of Bio‐Science and Engineering Hebei University of Science and Technology Shijiazhuang P.R. China
| | - Qingfa Wang
- College of Bio‐Science and Engineering Hebei University of Science and Technology Shijiazhuang P.R. China
| | - Xue Han
- College of Bio‐Science and Engineering Hebei University of Science and Technology Shijiazhuang P.R. China
| | - Jianxiong Hao
- College of Bio‐Science and Engineering Hebei University of Science and Technology Shijiazhuang P.R. China
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14
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Listeria monocytogenes survival in raw Atlantic salmon (Salmo salar) fillet under in vitro simulated gastrointestinal conditions by culture, qPCR and PMA-qPCR detection methods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Afari GK, Hung YC. A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Julião T, Cortezi A, Rossi G, D’Abreu L, Balieiro J, Vidal A. Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat. ARQ BRAS MED VET ZOO 2018. [DOI: 10.1590/1678-4162-9674] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
ABSTRACT This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L. monocytogenes. These results demonstrate that there is no need to use water for cleaning conveyor belts during processing, which allows a reduction on the use of potable water in poultry slaughterhouses without jeopardizing food safety and public health.
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17
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Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure. Int J Food Microbiol 2018; 276:10-19. [DOI: 10.1016/j.ijfoodmicro.2018.04.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Revised: 02/12/2018] [Accepted: 04/02/2018] [Indexed: 12/25/2022]
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18
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Qi J, Wang H, Cai L, Wang H, Xu X, Zhou G. Aeromonas salmonicida isolates: Attachment ability and sensitivity to four disinfectants. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.027] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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19
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Wang H, Qi J, Duan D, Dong Y, Xu X, Zhou G. Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Rodríguez-López P, Puga CH, Orgaz B, Cabo ML. Quantifying the combined effects of pronase and benzalkonium chloride in removing late-stage Listeria monocytogenes-Escherichia coli dual-species biofilms. BIOFOULING 2017; 33:690-702. [PMID: 28871864 DOI: 10.1080/08927014.2017.1356290] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Accepted: 07/10/2017] [Indexed: 06/07/2023]
Abstract
This work presents the assessment of the effectivity of a pronase (PRN)-benzalkonium chloride (BAC) sequential treatment in removing Listeria monocytogenes-Escherichia coli dual-species biofilms grown on stainless steel (SS) using fluorescence microscopy and plate count assays. The effects of PRN-BAC on the occupied area (OA) by undamaged cells in 168 h dual-species samples were determined using a first-order factorial design. Empirical equations significantly (r2 = 0.927) described a negative individual effect of BAC and a negative interactive effect of PRN-BAC achieving OA reductions up to 46%. After treatment, high numbers of remaining attached and released viable and cultivable E. coli cells were detected in PRN-BAC combinations when low BAC concentrations were used. Therefore, at appropriate BAC doses, in addition to biofilm removal, sequential application of PRN and BAC represents an appealing strategy for pathogen control on SS surfaces while hindering the dispersion of live cells into the environment.
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Affiliation(s)
- Pedro Rodríguez-López
- a Department of Microbiology and Technology of Marine Products , Instituto de Investigaciones Marinas (IIM-CSIC) , Pontevedra , Spain
| | - Carmen H Puga
- b Department of Nutrition, Food Science and Technology, Faculty of Veterinary , University Complutense of Madrid (UCM) , Madrid , Spain
| | - Belén Orgaz
- b Department of Nutrition, Food Science and Technology, Faculty of Veterinary , University Complutense of Madrid (UCM) , Madrid , Spain
| | - Marta L Cabo
- a Department of Microbiology and Technology of Marine Products , Instituto de Investigaciones Marinas (IIM-CSIC) , Pontevedra , Spain
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21
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Ye Z, Wang S, Chen T, Gao W, Zhu S, He J, Han Z. Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water. Sci Rep 2017; 7:6279. [PMID: 28740247 PMCID: PMC5524752 DOI: 10.1038/s41598-017-06716-9] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Accepted: 06/16/2017] [Indexed: 12/17/2022] Open
Abstract
Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directly used on food surfaces in Japan and America. However, the underlying inactivation mechanism remains unknown. In this study, biochemical and cellular changes were observed to investigate the bactericidal mechanism of SAEW against Escherichia coli (E. coli). The results indicated that SAEW with a pH of 6.40, an oxidation-reduction potential (ORP) of 910 mV, an available chlorine concentration (ACC) of 60 mg/L, and a volume ratio of 20:1, produced the most effective sterilization action. A fluorescence-based live-dead assay was further used to demonstrate the sterilized effect and the cell esterase activity damage caused by SAEW. During the observation period, within 10 min, the cell morphology changed, which was characterized by cell expansion, cell elongation and increased membrane permeability. Meanwhile, reactive oxygen substances (ROS) were released in the bacterial cells. E. coli inactivation and apoptosis induced by SAEW were observed. Our findings illustrate that the bactericidal effects of SAEW against E. coli occurred through cellular and biochemical mechanisms of cell necrosis and apoptosis.
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Affiliation(s)
- Zhangying Ye
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Shuo Wang
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Tao Chen
- School of Environmental & Resource Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Weishan Gao
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Songming Zhu
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Jinsong He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Zhiying Han
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
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22
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Dewi FR, Stanley R, Powell SM, Burke CM. Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1321-1332. [PMID: 28416883 PMCID: PMC5380643 DOI: 10.1007/s13197-017-2577-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2017] [Accepted: 02/28/2017] [Indexed: 12/17/2022]
Abstract
Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.
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Affiliation(s)
- Fera R. Dewi
- School of Land and Food, University of Tasmania, Newnham Drive, Newnham, Locked Bag 1351, Launceston, TAS 7250 Australia
| | - Roger Stanley
- Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia
| | - Shane M. Powell
- Tasmanian Institute of Agriculture, University of Tasmania, Churchill Avenue, Sandy Bay, Hobart, TAS 7005 Australia
| | - Christopher M. Burke
- Institute of Marine and Antarctic Studies, University of Tasmania, Old School Road, Newnham, Private Bag 1370, Launceston, TAS 7250 Australia
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23
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Mikš-Krajnik M, James Feng LX, Bang WS, Yuk HG. Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.033] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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25
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Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.018] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Hao J, Wu T, Li H, Liu H. Differences of Bactericidal Efficacy on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis of Slightly and Strongly Acidic Electrolyzed Water. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1801-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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27
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Tang W, Li Y, Li W, Chen X, Zeng X. Preparation of a coated Ti anode for producing acidic electrolyzed oxidizing water. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Rahman SME, Khan I, Oh DH. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Compr Rev Food Sci Food Saf 2016; 15:471-490. [DOI: 10.1111/1541-4337.12200] [Citation(s) in RCA: 199] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 12/15/2022]
Affiliation(s)
- SME Rahman
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
- Dept. of Animal Science; Bangladesh Agricultural Univ; Mymensingh 2202 Bangladesh
| | - Imran Khan
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
| | - Deog-Hwan Oh
- Dept. of Food Science and Biotechnology, School of Bio-convergence Science and Technology; Kangwon Natl. Univ; Chuncheon Gangwon 200-701 Republic of Korea
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29
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Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon ( Salmo salar ). Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.017] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Pintaric R, Matela J, Pintaric S. Suitability of electrolyzed oxidizing water for the disinfection of hard surfaces and equipment in radiology. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2015; 13:6. [PMID: 25642329 PMCID: PMC4311484 DOI: 10.1186/s40201-015-0160-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2014] [Accepted: 01/11/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Hospitals are faced with increasingly resistant strains of micro-organisms. When it comes to disinfection, individual parts of electronic equipment of angiology diagnostics such as patient couches of computer tomography (CT) and magnetic resonance imaging (MRI) scanners prove to be very hard to disinfect. Disinfectants of choice are therefore expected to possess properties such as rapid, residue-free action without any damaging effect on the sensitive electronic equipment. This paper discusses the use of the neutral electrolyzed oxidizing water (EOW) as a biocide for the disinfection of diagnostic rooms and equipment. METHODS The CT and MRI rooms were aerosolized with EOW using aerosolization device. The presence of micro-organisms before and after the aerosolization was recorded with the help of sedimentation and cyclone air sampling. Total body count (TBC) was evaluated in absolute and log values. RESULTS The number of micro-organisms in hospital rooms was low as expected. Nevertheless, a possible TBC reduction between 78.99-92.50% or 50.50-70.60% in log values was recorded. CONCLUSIONS The research has shown that the use of EOW for the air and hard surface disinfection can considerably reduce the presence of micro-organisms and consequently the possibility of hospital infections. It has also demonstrated that the sedimentation procedure is insufficient for the TBC determination. The use of Biocide aerosolization proved to be efficient and safe in all applied ways. Also, no eventual damage to exposed devices or staff was recorded.
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Affiliation(s)
- Robert Pintaric
- />Department of Radiology, University Medical Centre Maribor, Maribor, Slovenia
| | - Joze Matela
- />Department of Radiology, University Medical Centre Maribor, Maribor, Slovenia
| | - Stefan Pintaric
- />University of Ljubljana, Veterinary faculty, Ljubljana, Slovenia
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32
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Ren Z, Quan S, Gao J, Li W, Zhu Y, Liu Y, Chai B, Wang Y. The electrocatalytic activity of IrO2–Ta2O5 anode materials and electrolyzed oxidizing water preparation and sterilization effect. RSC Adv 2015. [DOI: 10.1039/c4ra14671a] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Ti/IrO2–Ta2O5 anodes with different contents and preparation temperatures were prepared for electrolyzed oxidizing water's preparation and sterilization in this work.
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Affiliation(s)
- Zhandong Ren
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Shanshan Quan
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Jie Gao
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Wenyang Li
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Yuchan Zhu
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Ye Liu
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Bo Chai
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
| | - Yourong Wang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- China
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33
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Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.031] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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