Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 期刊論文 > Item 310904400/7846

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题名:	Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood
作者:	Huang Y. R.;H. S. Hsieh;S. Y. Lin;S. J. Lin;Y. C. Hung;D. F. Hwang
关键词:	Electrolyzed oxidizing water;Tilapia;Oyster;Escherichia coli;Vibrio parahaemolyticus
日期:	2006
上传时间:	2010-02-26
出版者:	Asia University
摘要:	For reducing bacterial contamination, electrolyzed oxidizing water (EO water) has been used to reduce microbial population on seafood and platform of fish retailer. The specimens of tilapia were inoculated with Escherichia coli and Vibrio parahaemolyticus, and then soaked into EO water for up to 10 min. EO water achieved additional 0.7 log CFU/cm2 reduction than tap water on E. coli after 1 min treatment and additional treatment time did not achieved additional reduction. EO water treatment also reduced V. parahaemolyticus, by 1.5 log CFU/cm2 after 5 min treatment and achieved 2.6 log CFU/cm2 reduction after 10 min. The pathogenic bacteria were not detected in EO water after soaking treatment. In addition, EO water could effectively disinfect the platform of fish retailer in traditional markets and fish markets.
關聯:	Food Control, 17(12):987-993.
显示于类别:	[食品營養與保健生技學系] 期刊論文

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