Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

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
Materias:
Medicine
R
Science
Q
Acceso en línea:https://doaj.org/article/a090e44f3d04470bb86b98dfd7b3f22a
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