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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27147

Title: Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood
Authors: Yu-Ru Huang;Hung-Sheng Hsieh;Shin-Yuan Lin;Shin-Jung Lin;Yen-Con Hung;Deng-Fwu Hwang
Contributors: NTOU:Department of Food Science
Keywords: Electrolyzed oxidizingwater;Tilapia;Oyster;Escherichia coli;Vibrio parahaemolyticus
Date: 2006-12
Issue Date: 2011-10-21T02:23:44Z
Publisher: Food Control
Abstract: Abstract:For reducing bacterialcontamination, electrolyzedoxidizingwater (EO water) has been used to reduce microbial population onseafood and platform of fish retailer. The specimens of tilapia were inoculated with Escherichia coli and Vibrio parahaemolyticus, and then soaked into EO waterfor up to 10 min. EO water achieved additional 0.7 log CFU/cm2reduction than tap wateronE. coli after 1 min treatment and additional treatment time did not achieved additional reduction. EO water treatment also reduced V. parahaemolyticus, by 1.5 log CFU/cm2 after 5 min treatment and achieved 2.6 log CFU/cm2reduction after 10 min. The pathogenic bacteria were not detected in EO water after soaking treatment. In addition, EO water could effectively disinfect the platform of fish retailer in traditional markets and fish markets.
Relation: 17(12), pp.987-993
URI: http://ntour.ntou.edu.tw/handle/987654321/27147
Appears in Collections:[食品科學系] 期刊論文

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