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- W3002101942 endingPage "108538" @default.
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- W3002101942 abstract "Neutral Electrolyzed Water (NEW) was tested in vitro and on artificially contaminated eggs against Salmonella enterica subsp. enterica or Escherichia coli. The antibacterial effect was measured 30 s after treatment. NEW microbicide activity results were compared against 2% citric acid and 0.9% saline solutions. NEW caused an in vitro decrease in Salmonella titers by ˃5.56 Log10 CFU mL-1 and in artificially contaminated eggs by ˃1.45 Log10 CFU/egg. When it was tested against E. coli, it decreased in vitro bacterial titers by ˃3.28 Log10 CFU mL-1 and on artificially contaminated eggs by ˃6.39 Log10 CFU/egg. The 2% citric acid solution caused an in vitro decrease of 0.4 Log10 CFU mL-1 of Salmonella and E. coli and on eggs artificially contaminated with E. coli or Salmonella there was a decrease of 0.06 and 0.62 Log10 CFU/egg respectively. We evaluated egg cuticle integrity by scanning electron microscopy after treatments with evaluated solutions; the 2% citric acid solution caused damage to the cuticle and exposed eggshell pores and no interaction of NEW or NaCl with the cuticle was observed. NEW treatment showed a fast-bactericidal effect in vitro and table eggs." @default.
- W3002101942 created "2020-01-30" @default.
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- W3002101942 date "2020-05-01" @default.
- W3002101942 modified "2023-10-18" @default.
- W3002101942 title "Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli" @default.
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- W3002101942 doi "https://doi.org/10.1016/j.ijfoodmicro.2020.108538" @default.
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