Recent advances on research of electrolyzed water and its applications

Daniel, 2018

Lopez-Galvez, 2021, Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks, Curr Opin Food Sci, 38, 46, 10.1016/j.cofs.2020.10.026

Oniciuc, 2019, Food processing as a risk factor for antimicrobial resistance spread along the food chain, Curr Opin Food Sci, 30, 21, 10.1016/j.cofs.2018.09.002

Zhang, 2017, Effects of potential organic compatible sanitisers on organic and conventional fresh-cut lettuce (Lactuca sativa Var. Crispa L), Food Control, 72, 20, 10.1016/j.foodcont.2016.07.030

Zhao, 2017, Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons, Food Control, 73, 889, 10.1016/j.foodcont.2016.09.041

2019

Al-Haq, 2005, Applications of electrolyzed water in agriculture & food industries, Food Sci Technol Res, 11, 135, 10.3136/fstr.11.135

Ayebah, 2006, Efficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter, J Food Prot, 69, 2143, 10.4315/0362-028X-69.9.2143

Xuan, 2019, Generation of electrolyzed water, 1

Xuan, 2016, Storage stability of slightly acidic electrolyzed water and circulating electrolyzed water and their property changes after application, J Food Sci, 81, E610, 10.1111/1750-3841.13230

Zhang, 2018, Development of portable flow‐through electrochemical sanitizing unit to generate near neutral electrolyzed water, J Food Sci, 83, 780, 10.1111/1750-3841.14080

Rahman, 2010, Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions, Int J Food Microbiol, 139, 147, 10.1016/j.ijfoodmicro.2010.03.020

Hao, 2012, Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli, Int J Food Microbiol, 155, 99, 10.1016/j.ijfoodmicro.2011.12.031

Mokudai, 2012, Presence of hydrogen peroxide, a source of hydroxyl radicals, in acid electrolyzed water, PLoS One, 7, 10.1371/journal.pone.0046392

Cheng, 2016, Bactericidal effect of strong acid electrolyzed water against flow Enterococcus faecalis biofilms, J Endod, 42, 1120, 10.1016/j.joen.2016.04.009

Ye, 2017, Inactivation mechanism of Escherichia coli induced by slightly acidic electrolyzed water, Sci Rep, 7

Greppi, 2016, Methodological advancements in foodborne pathogen determination: from presence to behavior, Curr Opin Food Sci, 8, 80, 10.1016/j.cofs.2016.04.005

Liu, 2017, Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy, LWT, 79, 428, 10.1016/j.lwt.2017.01.066

Liu, 2018, Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy, Int J Food Microbiol, 271, 24, 10.1016/j.ijfoodmicro.2018.02.014

Liao, 2017, Bactericidal action of slightly acidic electrolyzed water against Escherichia coli and Staphylococcus aureus via multiple cell targets, Food Control, 79, 380, 10.1016/j.foodcont.2017.03.050

Kase, 2017, Recent foodborne outbreaks in the United States linked to atypical vehicles — lessons learned, Curr Opin Food Sci, 18, 56, 10.1016/j.cofs.2017.10.014

Ayrapetyan, 2016, The viable but non-culturable state and its relevance in food safety, Curr Opin Food Sci, 8, 127, 10.1016/j.cofs.2016.04.010

Han, 2017, Removal of foodborne pathogen biofilms by acidic electrolyzed water, Front Microbiol, 8, 988, 10.3389/fmicb.2017.00988

Zhao, 2019, Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by 1H NMR spectroscopy, Food Res Int, 125, 10.1016/j.foodres.2019.108607

Song, 2019, Effect of platinum electrode materials and electrolysis processes on the preparation of acidic electrolyzed oxidizing water and slightly acidic electrolyzed water, RSC Adv, 9, 3113, 10.1039/C8RA08929A

Adhikari, 2015, Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfaces, Int J Food Microbiol, 210, 136, 10.1016/j.ijfoodmicro.2015.06.018

Fisher, 2016, Evaluation of a novel antimicrobial solution and its potential for control Escherichia coli O157:H7, non-O157: H7 shiga toxin-producing E. coli, Salmonella spp., and Listeria monocytogenes on beef, Food Control, 64, 196, 10.1016/j.foodcont.2015.12.007

Zhao, 2019, Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism, Food Control, 101, 214, 10.1016/j.foodcont.2019.02.039

Liu, 2017, Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea), LWT, 79, 594, 10.1016/j.lwt.2016.11.012

Liu, 2019, Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment, Food Control, 106, 10.1016/j.foodcont.2019.06.028

Pagnossa, 2020, Ultrasound: beneficial biotechnological aspects on microorganisms-mediated processes, Curr Opin Food Sci, 31, 24, 10.1016/j.cofs.2019.10.006

Afari, 2018, A meta-analysis on the effectiveness of electrolyzed water treatments in reducing foodborne pathogens on different foods, Food Control, 93, 150, 10.1016/j.foodcont.2018.06.009

Whangchai, 2010, Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine cv.‘Sai Nam Pung’during storage, Crop Prot, 29, 386, 10.1016/j.cropro.2009.12.024

Rahman, 2011, Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots, Food Microbiol, 28, 484, 10.1016/j.fm.2010.10.006

Arevalos-Sánchez, 2012, Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity, Food Control, 24, 116, 10.1016/j.foodcont.2011.09.012

Afari, 2016, Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound, Food Control, 63, 246, 10.1016/j.foodcont.2015.11.038

Rahman, 2013, Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork, Food Control, 30, 176, 10.1016/j.foodcont.2012.06.041

Tango, 2014, Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food‐borne pathogens and extending the shelf life of fresh beef, J Appl Microbiol, 117, 1709, 10.1111/jam.12658

Xu, 2014, Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage, Food Control, 46, 397, 10.1016/j.foodcont.2014.06.010

Mansur, 2015, Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage, Food Microbiol, 51, 154, 10.1016/j.fm.2015.05.008

Mansur, 2015, Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork, Food Control, 47, 277, 10.1016/j.foodcont.2014.07.019

Luo, 2015, Synergistic effect of slightly acidic electrolyzed water and ultrasound at mild heat temperature in microbial reduction and shelf-life extension of fresh-cut bell pepper, J Microbiol Biotechnol, 25, 1502, 10.4014/jmb.1505.05021

Shimamura, 2016, The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver, Food Sci Nutr, 4, 431, 10.1002/fsn3.305

Luo, 2016, Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat, Food Microbiol, 53, 165, 10.1016/j.fm.2015.09.014

Tango, 2017, Slightly acidic electrolyzed water combined with chemical and physical treatments to decontaminate bacteria on fresh fruits, Food Microbiol, 67, 97, 10.1016/j.fm.2017.06.007

Sow, 2017, Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages, Food Control, 76, 88, 10.1016/j.foodcont.2017.01.007

Mikš-Krajnik, 2017, Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds, Food Control, 74, 54, 10.1016/j.foodcont.2016.11.033

Wang, 2018, Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail (Bullacta exarata), J Food Process Preserv, 42, 10.1111/jfpp.13509

Wu, 2018, The synergistic effects of low-concentration acidic electrolyzed water and ultrasound on the storage quality of fresh-sliced button mushrooms, Food Bioprocess Tech, 11, 314, 10.1007/s11947-017-2012-2

Ovissipour, 2018, Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure, Int J Food Microbiol, 276, 10, 10.1016/j.ijfoodmicro.2018.04.005

Li, 2020, Pathway dissection, regulation, engineering and application: lessons learned from biobutanol production by solventogenic clostridia, Biotechnol Biofuels, 13, 1, 10.1186/s13068-020-01674-3

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