Page 5 - doi:10.1016/j.foodcont.2007.08.012

(1999b)
(1999b)
(2003)
(2003)
(2003)
al.
al.
(2003)
(2003)
(2003)
(2003)
(2003)
(2003)
(2003)
(2003)
et
et
Cutter
Cutter
Cutter
(2002a)
(2002a)
(2002a)
(2002a)
Venkitanarayanan
Venkitanarayanan
al.
al.
al.
al.
al.
al.
al.
al.
et
et
et
et
et
et
et
and
and
and
et
al.
al.
al.
al.
Vorobjeva
Vorobjeva
Vorobjeva
Vorobjeva
Vorobjeva
Vorobjeva
Vorobjeva
Vorobjeva
Fabrizio
Fabrizio
Fabrizio
et
et
et
et
Park
Park
Park
Park
23
4
4
23
23
4
23
23
25
23
4
23
23
23
23
23
4
25.7
51.6
53.9
53.3
48.5
43.0
50
50
43
43
50
43
43
43
43
43
43
1150
1158
1160
1092
1125
1092
1082
1125
1125
1125
1155
1125
1125
1125
1072
1125
1150
2.57
2.84
2.60
2.84
2.30
2.84
2.63
2.84
2.60
2.84
2.84
2.95
2.67
2.84
2.63
2.67
2.84
0.50
1.10
±
±
4.60
3.32
water Ref. property water EO CFU/mL) (°C) Temperature chlorine Free (mV) ORP pH min 15 (mg/L) (1999b) al. et Venkitanarayanan 4 86.3 1153 2.36 0 (1999b) al. et Venkitanarayanan 23 82.3 1155 2.37 0 (1999b) al. et Venkitanarayanan 4 83.5 1153 2.48 0 (1999b) al. et Venkitanarayanan 23 82.0 1151 2.45 0 Y.-R. Huang et al. / Food Control 19 (2008) 329–345 (2003) Cutter and Fabrizio 25 50 1150 2.60 0 (2003) al. et Vorobjeva 23 43 1125 2.84 – (2002b) al. et Park 23 53.1 1178 2.53 – (2002b) al. et Park 23 26.9 1163 2.79 – (2
0
0
–
–
–
–
–
–
–
–
–
0
–
–
–
oxidizing log (mean min 0 0 0 0 0.70 ± 3.37 0.80 ± 5.12
electrolyzed time 10 0.15 ± 1.20 ± 0 1.40 ± – – – – – – – – – – – – 0 0.37 ± 0 0.33 ± 0.80 ± 0 1.10 ± – – – – – – – – –
with exposing min 5 <1.0 <1.0 1.06 <1.0 5.13 3.46 – – – – – – – – – – – – 1.34 1.23 5.36 2.66 – – – – – – – – –
treated after min 1 – – – – – – – – – – – – – – – – – – – – – – – – – – – 0 – – – measured.
strains population 0.11 ± 0.02 ± not
bacterial bacterial s 30 – – – – – – 0 0 0 0 0 0 0 <1 <1 0 0 0 – – – – 0 0 0 3.92 3.76 – 0 0 0 –, culture;
on 0.04 0.07 0.08 0.08 1.0 1.60 0.07 0.04 0.06 0.02 0.04 0.03 0.04 0.26 0.13 0.26 0.13 0.03 0.05 0.10 0.40 1.40 0.08 0.03 0.03 0.03 0.02 0.06 0.04 0.04 0.04
effects Surviving s 0 ± 7.98 ± 8.04 ± 7.74 ± 7.76 ± 5.20 ± 5.11 ± 8.04 ± 8.21 ± 7.63 ± 8.12 ± 8.01 ± 7.80 ± 7.90 ± 7.42 ± 7.47 ± 7.42 ± 7.47 ± 8.23 ± 7.91 ± 7.89 ± 5.89 ± 5.10 ± 8.36 ± 8.03 ± 8.03 ± 8.03 ± 6.72 ± 7.98 ± 7.98 ± 7.98 ± 7.98 bacterial
bactericidal O157:H7 O157:H7 of
of species coli coli Enteritidis Enteritidis Typhimurium Typhimurium aeruginosa coli freundii sp. faecalis liquefaciens jejuni jejuni jejuni jejuni faecalis monocytogenes monocytogenes monocytogenes monocytogenes aureus aureus aureus aureus (spores) aerogenes aerogenes aerogenes inactivation
comparison vulgaris cereus cereus
1 Gram-negative Escherichia Escherichia Salmonella Salmonella Salmonella Salmonella Pseudomonas Escherichia Citrobacter Flavobacter Alcaligenes Aeromonas Campylobacter Campylobacter Campylobacter Campylobacter Enterococcus Gram-positive Staphylococcus Staphylococcus Staphylococcus Staphylococcus Enterobacter Enterobacter Enterobacter Complete
Table A Bacterial Proteus Listeria Listeria Listeria Listeria Bacillus Bacillus 0,