QR-Code

Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food

Alkaline electrolyzed water (REW) is known for its cleaning action. The aim of this work was to assess REW effectiveness in reducing microbial load on surfaces intended for contact with food. Stainlesssteel surfaces were experimentally contaminated, bacterial inactivation was tested before and after...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Federico Tomasello, Marta Pollesel, Elisabetta Mondo, Federica Savini, Raffaele Scarpellini, Federica Giacometti, Luna Lorito, Marco Tassinari, Sean Cuomo, Silvia Piva, Andrea Serraino
Format: Artigo
Sprache:Inglês
Veröffentlicht: PAGEPress Publications 2021-10-01
Schriftenreihe:Italian Journal of Food Safety
Schlagworte:
Alkaline electrolyzed water
Bacterial inactivation
Food
Surfaces
Foodborne pathogens
Online-Zugang:https://pagepressjournals.org/index.php/ijfs/article/view/9988
Tags: Tag hinzufügen
Keine Tags, Fügen Sie das erste Tag hinzu!

Ähnliche Einträge