Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Abstract Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directl...

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Autores principales: Zhangying Ye, Shuo Wang, Tao Chen, Weishan Gao, Songming Zhu, Jinsong He, Zhiying Han
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2017
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Acceso en línea:https://doaj.org/article/a090e44f3d04470bb86b98dfd7b3f22a
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