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340
(2004)
(2004)
(2004)
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et
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Park
Park
Kim
23
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1092
1150
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–
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EO Ref. property water (°C) Temperature (mg/L) chlorine Free (mV) ORP pH (2002a) al. et Park 23 51.6 1082 2.5 Y.-R. Huang et al. / Food Control 19 (2008) 329–345 (2005) Cutter and Fabrizio 25 45 1150 2.3 (2005) Cutter and Fabrizio 25 45 1150 2.3 (2005) Cutter and Fabrizio 25 45 1150 2.3 (2005) Cutter and Fabrizio 25 45 1150 2.3 unit; per CFU/ 2 and 1 between being reduction bacterial ++, unit; per CFU/ 4 and 2 between
2.6
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2.4
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2.6
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2.6
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being
water Effectiveness +++ +++ +++ +++ ++ ++ ++ +++ ++ ++ ++ ++ ++ ++ +++ ++++ ++ reduction
oxidizing + counts + + + bacterial
electrolyzed jejuni jejuni jejuni jejuni counts bacteria Typhimurium coli bacteria jejuni counts bacteria coli bacteria Typhimurium monocytogenes coli counts bacteria monocytogenes counts bacteria monocytogenes monocytogenes +++, measured.
by Campylobacter Campylobacter Campylobacter Campylobacter Campylobacter Campylobacter Enterobacteriaceae unit; per not –,
meat Indicator Aerobic Salmonella Escherichia Coliform Aerobic Escherichia Coliform Salmonella Listeria Aerobic Listeria Aerobic Listeria Listeria unit.
and CFU/ log per
poultry s 10 & s 10 & EO EO EO 4 than CFU/
on condition EO EO EO EO EO EO ER ER with with with more log 1
pathogens Immersion EO min EO min EO min EO min EO min EO min EO min EO min EO min with spray with spray with spray with spray with spray with spray with spray EO with with spray EO with EO min spray min spray min spray min being than less
food-borne 10 30 10 30 45 45 45 45 40 s 15 s 15 s 15 s 15 s 15 s 15 s 10 spray s 10 spray 15 15 15 15 reduction being
of wing wing wing wing carcasses carcasses carcasses carcasses carcasses bacterial reduction
4 Inactivation belly belly belly belly belly belly hide hide Frankfurter Frankfurter Frankfurter bacterial
Table Materials Chicken Chicken Chicken Chicken Broiler Broiler Broiler Broiler Chicken Pork Pork Pork Pork Pork Pork Cattle Cattle Ham ++++, +,