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

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 afte...

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Bibliographic Details
Main Authors: Federico Tomasello, Marta Pollesel, Elisabetta Mondo, Federica Savini, Raffaele Scarpellini, Federica Giacometti, Luna Lorito, Marco Tassinari, Sean Cuomo, Silvia Piva, Andrea Serraino
Format: Article
Language:English
Published: PAGEPress Publications 2021-10-01
Series:Italian Journal of Food Safety
Subjects:
Alkaline electrolyzed water
Bacterial inactivation
Food
Surfaces
Foodborne pathogens
Online Access:https://pagepressjournals.org/index.php/ijfs/article/view/9988

Internet

https://pagepressjournals.org/index.php/ijfs/article/view/9988

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