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Items: 1 to 20 of 1041

1.

Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditions.

Pangloli P, Hung YC, Beuchat LR, King CH, Zhao ZH.

J Food Prot. 2009 Sep;72(9):1854-61.

PMID:
19777886
2.
3.

Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves.

Keskinen LA, Burke A, Annous BA.

Int J Food Microbiol. 2009 Jun 30;132(2-3):134-40. doi: 10.1016/j.ijfoodmicro.2009.04.006. Epub 2009 Apr 16.

PMID:
19428137
4.

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables.

Abadias M, Usall J, Oliveira M, Alegre I, Viñas I.

Int J Food Microbiol. 2008 Mar 31;123(1-2):151-8. doi: 10.1016/j.ijfoodmicro.2007.12.008. Epub 2008 Jan 30.

PMID:
18237810
5.
6.

Transfer of Escherichia coli O157:H7 to iceberg lettuce via simulated field coring.

Taormina PJ, Beuchat LR, Erickson MC, Ma L, Zhang G, Doyle MP.

J Food Prot. 2009 Mar;72(3):465-72.

PMID:
19343932
7.

Efficacy of acidic electrolyzed water ice for pathogen control on lettuce.

Koseki S, Isobe S, Itoh K.

J Food Prot. 2004 Nov;67(11):2544-9.

PMID:
15553639
8.
9.

Reduction of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass).

Rodríguez-Garcia O, González-Romero VM, Fernández-Escartín E.

J Food Prot. 2011 Sep;74(9):1552-7. doi: 10.4315/0362-028X.JFP-11-047.

PMID:
21902927
10.

Evaluation of treatments for elimination of foodborne pathogens on the surface of leaves and roots of lettuce (Lactuca sativa L.).

Zhang G, Ma L, Beuchat LR, Erickson MC, Phelan VH, Doyle MP.

J Food Prot. 2009 Feb;72(2):228-34.

PMID:
19350966
12.

Efficacy of antimicrobial agents in lettuce leaf processing water for control of Escherichia coli O157:H7.

Zhang G, Ma L, Phelan VH, Doyle MP.

J Food Prot. 2009 Jul;72(7):1392-7.

PMID:
19681260
13.

Effect of electrolyzed water for reduction of foodborne pathogens on lettuce and spinach.

Park EJ, Alexander E, Taylor GA, Costa R, Kang DH.

J Food Sci. 2008 Aug;73(6):M268-72.

PMID:
19241556
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20.

The decontaminative effects of acidic electrolyzed water for Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands.

Park EJ, Alexander E, Taylor GA, Costa R, Kang DH.

Food Microbiol. 2009 Jun;26(4):386-90. doi: 10.1016/j.fm.2008.10.013. Epub 2008 Nov 11.

PMID:
19376459

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