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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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| 出版年: | Sci Rep |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Nature Publishing Group UK
2017
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| 主題: | |
| オンライン･アクセス: | 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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