Art

J-GLOBAL ID：201002225571112617   Reference number：10A0833130

In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water

やや酸性電解水を用いたEscherichia coli,Staphylococcus aureus及びSalmonella種のin vitro不活性化

Author (6)： ISSA-ZACHARIA Abdulsudi (Dep. of Environmental Sci. & Technol., Fac. of Agriculture, Kagoshima Univ., 1-21-24 Korimoto, Kagoshima 890-0065, JPN) ,  ISSA-ZACHARIA Abdulsudi (United Graduate School of Agriculture-Kagoshima Univ., Lab. of Food Biosystems & Environment, 1-21-24 Korimoto ...) ,  KAMITANI Yoshinori (Dep. of Environmental Sci. & Technol., Fac. of Agriculture, Kagoshima Univ., 1-21-24 Korimoto, Kagoshima 890-0065, JPN) ,  TIISEKWA Adili (Dep. of Environmental Sci. & Technol., Fac. of Agriculture, Kagoshima Univ., 1-21-24 Korimoto, Kagoshima 890-0065, JPN) ,  MORITA Kazuo (Dep. of Environmental Sci. & Technol., Fac. of Agriculture, Kagoshima Univ., 1-21-24 Korimoto, Kagoshima 890-0065, JPN) ,  IWASAKI Koichi (Dep. of Environmental Sci. & Technol., Fac. of Agriculture, Kagoshima Univ., 1-21-24 Korimoto, Kagoshima 890-0065, JPN)
Material： Journal of Bioscience and Bioengineering
Volume： 110  Issue： 3  Page： 308-313  Publication year： Sep. 2010 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Thesaurus term： acidity(property) ,...
Semi thesaurus term： Escherichia coli ,...

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JST classification (1)： Sterilization methods  (EG02040C)

Reference (35)：

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• SUZUKI, T. Inactivation of staphylococcal enterotoxin-A with an electrolyzed anodic solution. J. Agric. Food Chem. 2001, 50, 230-234
• ADAMS, M. R. Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiol. 1989, 6, 69-77
• BEUCHAT, L. R. Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes and lettuce. J. Food Prot. 1998, 61, 1305-1311
• PARK, C.-M. Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water. J. Food Sci. 2001, 66, 1368-1372

Terms in the title (5)： 酸性電解水 ,  Escherichia ,  Staphylococcus ,  Salmonella ,  不活性化