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.

Valutazione dell'attività battericida dell'EOW su matrici alimentari carnee

SERRAINO, ANDREA;GIACOMETTI, FEDERICA;LUGOBONI, BARBARA;MATERA, RICCARDO;GAZZOTTI, TERESA;RIU, RAFFAELA;COCCOLLONE, ANNAMARIA;ROSMINI, ROBERTO
2008

Abstract

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.
Serraino A.; Giacometti F.; Lugoboni B.; Matera R.; Gazzotti T.; Riu R.; Coccollone A.; Rosmini R.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/64343
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