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Y.-R. Huang et al. / Food Control 19 (2008) 329–345 333

(1999b) (1999b) (1999b) (1999b) (1999b) (1999b)

al. al. al. al. (2003) (2003) al. al. (2003) (2003)
et et et et Cutter Cutter (2003) al. (2003) al. (2003) al. (2003) al. (2003) al. (2003) al. (2003) al. (2002a) (2002a) (2002a) (2002a) (2003) al. et et Cutter Cutter (2003) al. (2002b) (2002b) (2002b) (2003) al. (2003) al. (2002b) (2002b) (2002b)
Venkitanarayanan Venkitanarayanan Venkitanarayanan Venkitanarayanan and and et et et et et et et al. et al. et al. et al. et et Venkitanarayanan Venkitanarayanan and and et al. et al. et al. et et et al. et al. et al. et

Ref. Fabrizio Fabrizio Vorobjeva Vorobjeva Vorobjeva Vorobjeva Vorobjeva Vorobjeva Vorobjeva Park Park Park Park Vorobjeva Fabrizio Fabrizio Vorobjeva Park Park Park Vorobjeva Vorobjeva Park Park Park

(°C)

Temperature 4 23 4 23 4 25 23 23 23 23 23 23 23 4 23 4 23 23 4 23 4 25 23 23 23 23 23 23 23 23 23

chlorine

Free (mg/L) 86.3 82.3 83.5 82.0 50 50 43 43 43 43 43 43 43 25.7 53.9 53.3 51.6 43 43.0 48.5 50 50 43 53.1 26.9 11.3 43 43 53.1 26.9 11.3

property (mV)

water ORP 1153 1155 1153 1151 1155 1150 1125 1125 1125 1125 1125 1125 1125 1072 1092 1092 1082 1125 1160 1158 1150 1150 1125 1178 1163 1116 1125 1125 1178 1163 1116

EO pH 2.36 2.37 2.48 2.45 2.30 2.60 2.84 2.84 2.84 2.84 2.84 2.84 2.84 2.95 2.67 2.67 2.57 2.84 2.63 2.63 2.60 2.60 2.84 2.53 2.79 3.18 2.84 2.84 2.53 2.79 3.18

0.50 ± 1.10 ±

water CFU/mL) min 15 0 0 0 0 3.32 0 – – – – – – – – – – – – 0 0 4.60 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,