The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables.
- May 6, 2017
- Posted by: jhon-gb
- Category: Agriculture & Livestock, Food Industries
Duncan Ongenga, Frank Devlieghereb, Johan Debevereb, Jozef Coosemansa, Jaak Ryckeboera, c, , , https://doi.org/10.1016/j.ijfoodmicro.2005.12.013 Summary The efficacy of Electrolysed Oxidising Water (EOW) for inactivating spoilage microorganisms in course of water and on minimally processed greens was investigated. The direct impact of EOW on three vital spoilage micro organism particularly; Pseudomonas fluorescens, Pantoea agglomerans or Rahnella