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336 Y.-R. Huang et al. / Food Control 19 (2008) 329–345

(1999a) (1999a) (1999a) (1999a) (1999a) (1999a) (1999a) (1999a) (1999a) (1999a)

al. al. al. al. al. al. al. al. al. al. unit.
et et et et et et et et et et (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2002a) (2005) (2005) (2005) (2005) (2005) (2005) per CFU/
Venkitanarayanan Venkitanarayanan Venkitanarayanan Venkitanarayanan Venkitanarayanan Venkitanarayanan Venkitanarayanan Venkitanarayanan Venkitanarayanan Venkitanarayanan al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et al. et (2001) al. et (2001) al. et log 2

Ref. Park Park Park Park Park Park Park Park Park Park Park Park Park Park Park Park Park Park Park Park Ayebah Ayebah Ayebah Ayebah Ayebah Ayebah Kim Kim than
less
(°C) being

Temperature 23 23 35 35 45 45 55 23 35 45 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 23 reduction

(mg/L) bacterial +,

chlorine unit;

Free 87 80 87 90 87 93 45 72 66 52 53 53 53 53 53 53 53 53 53 53 53 53 53 53 53 53 53 53 53 53 47 47 47 84 84 84 56 56 per CFU/

property (mV) log 6

water ORP 1163 1165 1161 1162 1154 1157 1147 1156 1156 1150 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1178 1163 1163 1163 1169 1169 1169 1160 1160 and 2

EO pH 2.50 2.56 2.58 2.56 2.46 2.51 2.29 2.50 2.38 2.33 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.53 2.40 2.40 2.40 2.38 2.38 2.38 2.6 2.6 between
water

oxidizing Effectiveness ++ ++ +++ +++ ++ +++ +++ +++ ++ ++ ++ +++ ++ +++ ++ +++ ++ +++ ++ +++ + +++ + +++ + +++ + +++ + +++ ++ ++ ++ ++ ++ ++ +++ +++ being reduction

electrolyzed biofilms biofilms biofilms biofilms biofilms biofilms biofilms biofilms bacterial

by O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 aerogenes aerogenes aerogenes aerogenes aerogenes aerogenes aerogenes aerogenes aerogenes aerogenes aureus aureus aureus aureus aureus aureus aureus aureus aureus aureus ++,
materials coli coli coli coli coli coli coli monocytogenes monocytogenes monocytogenes monocytogenes monocytogenes monocytogenes monocytogenes monocytogenes monocytogenes monocytogenes monocytogenes unit;

processing Indicator Escherichia Escherichia Escherichia Escherichia Escherichia Escherichia Escherichia Listeria Listeria Listeria Enterobacter Enterobacter Enterobacter Enterobacter Enterobacter Enterobacter Enterobacter Enterobacter Enterobacter Enterobacter Staphylococcus Staphylococcus Staphylococcus Staphylococcus Staphylococcus Staphylococcus Staphylococcus Staphylococcus Staphylococcus Staphylococcus Listeria Listeria Listeria Listeria Listeria Listeria Listeria Listeria per CFU/

food log 6

on condition rpm 50 rpm 50 rpm 50 rpm 50 rpm 50 rpm 50 rpm 50 rpm 50 rpm 50 rpm 50 than
pathogens Immersion min min min min min min min min min min min and min min and min min and min min and min min and min min and min min and min min and min min and min min and min min min min min min min min min more being

food-borne 10 board 20 board 10 board 20 board 5 board 10 board 5 board 20 board 10 board 10 board 5 5 5 5 5 tile 5 tile 5 tile 5 tile 5 5 5 5 5 5 5 tile 5 tile 5 tile 5 tile 5 5 0.5 1 2 0.5 1 2 1 5 reduction

of materials cutting cutting cutting cutting cutting cutting cutting cutting cutting cutting steel steel ceramic ceramic ceramic ceramic china china steel steel ceramic ceramic ceramic ceramic china china steel steel steel steel steel steel steel steel bacterial

2 Inactivation Processing
Table Kitchen Kitchen Kitchen Kitchen Kitchen Kitchen Kitchen Kitchen Kitchen Kitchen Glass Glass Stainless Stainless Glazed Glazed Unglazed Unglazed Vitreous Vitreous Glass Glass Stainless Stainless Glazed Glazed Unglazed Unglazed Vitreous Vitreous Stainless Stainless Stainless Stainless Stainless Stainless Stainless Stainless +++,