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Filtering by: Creator Stan, Silvia D. Degree Field Food Science and Technology

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Creator:

Stan, Silvia D.

Abstract:

Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. Electrolysis of a NaCl solution generates, in the anode side of a two-chamber electrolyzer, acidic electrolyzed oxidizing (EO) water which contains Cl₂, HOC1, dissolved oxygen, and it is characterized by a low pH and a high oxidation reduction...

Resource Type:

Dissertation