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Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water
Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directly used on...
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| Publicado no: | Sci Rep |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Publishing Group UK
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5524752/ https://ncbi.nlm.nih.gov/pubmed/28740247 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-017-06716-9 |
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