Publicaciones del ácido hipocloroso
para la industria alimentaria
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… Ver artículo completo
Abstract: The effects of low-concentration electrolysed water (LcEW) (4 mg/L free available chlorine) combined with mild heat on the safety and quality of fresh organic broccoli (Brassica oleracea) were evaluated. Treatment with LcEW combined with mild heat (50 C) achieved the highest reduction in naturally occurring microorganisms and pathogens, including inoculated Escherichia coli O157:H7 and Listeria monocytogenes (P < 0.05). In terms of the antioxidant content of the treated broccoli, the total ph… Ver artículo completo
Abstract: The sanitising effect of low concentration neutralised electrolysed water (LCNEW, pH: 7.0, free available chlorine (FAC): 4 mg/L) combined with ultrasound (37 kHz, 80 W) on food contact surface was evaluated. Stainless steel coupon was chosen as attachment surface for Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012, representing bacteria, yeast and mold, respectively. The results showed that although LCNEW itself could effectively reduce survival population of… … Ver artículo completo
Abstract: The bacterial species and specific spoilage organisms associated with the Southern Australian King George Whiting (KGW) and Tasmanian Atlantic Salmon (TAS), and the efficacy of a HOCl-containing water-based sanitization product (Electro-Chemically Activated Solution, by ECAS4) in extending the shelf life of KGW and TAS fillets were evaluated. Fillets were washed with an ECAS4 solution containing either 45 ppm or 150 ppm of free chlorine and bacterial species enumerated on out many of the… Ver artículo completo
Abstract: Squid is considered as a healthy food by consumers becaof its high nutritive value. However, it is easily decay caused by microbial contamination. This study aimed to investigate the effect of slightly acidic electrolyzed water ice (SAEW-ice) on preservation of squid. Five groups (untreated with ice (A), squid placed on the tap water (TW) ice (B) or SAEW ice (C), squid placed in the TW ice layers (D) or SAEW ice layers (E)) were conducted to evaluate the changes of sensory properties, microbial… Ver artículo completo
Abstract: Time to detection experiments (TTD) based on turbidometry using an automatic Bioscreen C is a useful and straightforward method for estimating microbial growth parameters (lag time (), growth rate () and work to be done (h0)) at constant temperature. This study investigated the effects of slightly acidic electrolyzed water (SAEW) and heat treatment on Listeria monocytogenes growth at different recovery temperatures (10 C, 15 C, 25 C, and 30 C). Similar surviving and sublethally injured… Ver artículo completo
Abstract: Electrolyzed water (EW) is known by its bactericidal efficacy and capability to oxidize organic matter. The present research evaluated the efficacy of recently developed electrolytic cells able to generate higher concentration of reactive oxygen species using lower power and salt concentration than conventional cells. This study tested the inactivation of Escherichia coli O157:H7, the organic matter depletion and trihalomethane (THM) generation by EW in process wash water under dynamic condition… Ver artículo completo
¿Tienes más preguntas? Revisa nuestra sección de preguntas frecuentes.