KA Fabrizio, CN Cutter - Meat Science, 2004 - Elsevier

Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork.

Science interventions

Cutter

GSID: xEZqzYRMRtoJ

Excerpt

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 “…

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