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Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes
K. A. Fabrizio,
C. N. Cutter
Food Science
Research output
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Contribution to journal
›
Article
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peer-review
84
Scopus citations
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Dive into the research topics of 'Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella Typhimurium and Listeria monocytogenes'. Together they form a unique fingerprint.
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Keyphrases
Listeria Monocytogenes
100%
Salmonella Enterica Serovar Typhimurium (S. Typhimurium)
100%
Cell Suspension
100%
Electrolyzed Oxidizing Water
100%
Acidic Electrolyzed Oxidizing Water
57%
Oxidation-reduction Potential
28%
Free Chlorine
28%
Chlorinated Water
28%
Distilled Water
14%
Large Reduction
14%
Foodborne Pathogens
14%
Vegetables
14%
Poultry
14%
Agricultural and Biological Sciences
Listeria monocytogenes
100%
Salmonella typhimurium
100%
Alpha Oxidation
40%
Cutting Board
20%
Spoilage
20%
Food Science
Salmonella typhimurium
100%
Listeria monocytogenes
100%
Food Pathogen
20%
Spoilage Organisms
20%