RESPONSE SURFACE MODELING OF LISTERIA MONOCYTOGENES INACTIVATION ON LETTUCE TREATED WITH ELECTROLYZED OXIDIZING WATER

• Published in: Journal of food process engineering Vol. 34; no. 5; pp. 1729 - 1745
• Main Authors: DING, TIAN, DONG, QING-LI, RAHMAN, S. M. E., OH, DEOG-HWAN
• Format: Magazine Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.10.2011
• Subjects: Accuracy; Inactivation; Lettuces; Listeria monocytogenes; Mathematical models; Microorganisms; Oxidation; Reduction (electrolytic)

ABSTRACT Electrolyzed oxidizing water has been estimated that it has strong bactericidal activity and has been widely used as a disinfectant for inactivating microbial organisms. The combined effects of temperature (15–35C), chlorine concentration of electrolyzed oxidizing water (30–70 ppm) and trea...