Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens

Fumaric Acid and Slightly Acidic Electrolyzed Water Inactivate Gram Positive and Gram Negative Foodborne Pathogens

Sanitizing effectiveness of slightly acidic electrolyzed water (SAEW) and fumaric acid (FA) at different dipping temperatures (25–60 °C), times (1–5 min), and concentrations (5–30 ppm for SAEW and 0.125%–0.5% for FA) on pure cultures of two Gram positive pathogens Staphylococcus aureus (SA) and List...

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Bibliographic Details
Main Authors: Charles Nkufi Tango, Ahmad Rois Mansur, Deog-Hwan Oh
Format: Article
Language:English
Published: MDPI AG 2015-02-01
Series:Microorganisms
Subjects:
slightly acidic electrolyzed water
Fumaric acid
inactivation
pure culture
foodborne pathogens
Online Access:http://www.mdpi.com/2076-2607/3/1/34

Internet

http://www.mdpi.com/2076-2607/3/1/34

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