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Y.-R. Huang et al. / Food Control 19 (2008) 329–345 337

(2004b) (2004b) (2004b) (2004b) (2004b) (2004b) (2001) (2001) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2004c) (2001) (2001) (2001) (2001) (2003) page)

(1999) (1999) (1999) (1999) (1999) 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 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 next on

Ref. Izumi Izumi Izumi Izumi Izumi Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Koseki Park Park Park Park Kim (continued

(°C)
Temperature 23 23 23 23 23 23 23 23 23 23 23 23 23 20 20 20 20 20 20 4 4 20 20 50 50 4 4 20 20 50 50 4 4 4 4 4 4 4 4 22 22 22 22 23

(mg/L)

chlorine

Free 20 20 20 20 20 32 32 32 32 32 32 30 30 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 45 45 45 45 84

property (mV)

water ORP – – – – – 1130 1130 1130 1130 1130 1130 1140 1140 – – – – – – – – – – – – – – – – – – – – – – – – – – 1030 1030 1030 1030 1081

EO pH 6.8 6.8 6.8 6.8 6.8 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.6 2.5 2.5 2.5 2.5 2.4

Effectiveness ++ +++ + + + ++ +++ +++ +++ +++ +++ +++ +++ ++ ++ ++ ++ ++ ++ + ++ + ++ +++ ++++ + ++ + ++ +++ +++ ++ ++ +++ +++ ++ ++ +++ +++ ++++ ++++ +++ ++++ ++

water counts counts counts counts counts counts counts counts counts O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7 O157:H7

oxidizing bacteria bacteria bacteria bacteria bacteria bacteria bacteria bacteria bacteria bacteria bacteria coli coli coli sp. sp. sp. coli coli coli coli coli coli sp. sp. sp. sp. sp. sp. coli coli coli coli sp. sp. sp. sp. coli coli monocytogenes monocytogenes sp.

electrolyzed Indicator Aerobic Aerobic Aerobic Aerobic Aerobic Aerobic Coliform Fungi Aerobic Coliform Fungi Aerobic Aerobic Escherichia Escherichia Escherichia Salmonella Salmonella Salmonella Escherichia Escherichia Escherichia Escherichia Escherichia Escherichia Salmonella Salmonella Salmonella Salmonella Salmonella Salmonella Escherichia Escherichia Escherichia Escherichia Salmonella Salmonella Salmonella Salmonella Escherichia Escherichia Listeria Listeria Salmonella

by EO EO EO EO EO EO EO EO
vegetables min min min min min 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5 min 5

on condition 5 ER 5 ER 5 ER 1 ER min 5 EO min 5 EO or +1 or +1 or +1 or +1 or +1 or +1 or +1 or +1
pathogens min min min min min min min min °C min+23 °C min+23 °C min+23 min °C min+23 min EO min+ min+ 5 ER min EO min+ min+ 5 ER min min EO EO EO EO EO EO EO EO EO EO min 1 ER min 5 ER min 1 ER min 5 ER min 1 ER min 5 ER min 1 ER min 5 ER EO EO EO EO

food-borne Immersion 4 EO 4 EO 4 EO 4 EO 4 EO 5 EO 5 EO 5 EO 5 EO 5 EO 5 EO 10 EO 1 EO 5 EO 5 EO °C 20 5 EO 5 EO °C 20 1 EO 5 EO min 1 min 5 min 1 min 5 min 1 min 5 min 1 min 5 min 1 min 5 °C 20 °C 20 °C 50 °C 50 °C 20 °C 20 °C 50 °C 50 min 1 min 3 min 1 min 3 hr 3

of radish

3 Inactivation Vegetables pepper Cucumber Cucumber Cucumber Cucumber Cucumber Cucumber seeds
Table Carrot Spinach Bell Japanese Potato Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Lettuce Alfalfa