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Experiments were conducted to determine the effectiveness of acidic (EOA) or basic electrolyzed oxidizing (EOB) water, alone or in combination, on ready-to-eat (RTE) meats to reduce Listeria monocytogenes (LM). Frankfurters or ham surfaces were experimentally inoculated with LM and subjected to dipping or spraying treatments (25 or 4°C for up to 30 min) with EOA, EOB, and other food grade compounds...
To date, the effectiveness of electrolyzed oxidizing (EO) water against bacteria associated with fresh pork has not been determined. Using a hand-held, food-grade garden sprayer, distilled water (W), chlorinated water (CL; 25 ppm), 2% lactic acid (LA), acidic EO water (EOA), or ''aged'' acidic EO water (AEOA; stored at 4 o C for 24 h) was sprayed (15 s) onto pork bellies inoculated with feces...
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