Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

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• 作者：Lin Zhao^a ; ^b ; Ying Zhang^a ; ^c ; Hongshun Yang^a ; ^b ; ^{chmynghs@nus.edu.sg}
• 关键词：Electrolyzed water ; Ultrasound ; Air-dried cells ; Coupon ; Atomic force microscopy (AFM) ; Sanitization ; Protein leakage ; Mechanism ; Escherichia coli ; Bacteria ; Yeasts ; Moulds ; Stainless steel ; Food safety ; Organic food ; Optical microscopy (OM)
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：889-899
• 全文大小：1816 K
• 卷排序：73

文摘

Low concentration neutralised electrolysed water was combined with ultrasound. Combination treatment showed broad spectrum bactericidal effect on coupons. Air-dried cells were inactivated effectively by combination treatment. Microorganisms' morphologies were damaged under combination treatment. Combination treatment is promising for sanitisation in food industry.