Power of Electrolyzed Water: A New Antimicrobial Intervention for the Beef Industry (C 1086) University of Georgia Extension Extensive research conducted at the University of Georgia has demonstrated that electrolyzed (EO) water is effective in inactivating a wide variety of pathogens from various foods and food contact surfaces. Controlled lab tests have shown that EO water is effective in reducing all of the "top 7" shiga toxin-producing Escherichia coli from beef trim. 2016-07-19 15:10:15.517 2016-07-19 15:10:15.063 https://secure.caes.uga.edu/extension/publications/images/primary-pub-images/C 1086 — FEATURED.png Power of Electrolyzed Water: A New Antimicrobial Intervention for the Beef Industry | Publications | UGA Extension Skip to content

Power of Electrolyzed Water: A New Antimicrobial Intervention for the Beef Industry (C 1086)

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Summary

Extensive research conducted at the University of Georgia has demonstrated that electrolyzed (EO) water is effective in inactivating a wide variety of pathogens from various foods and food contact surfaces. Controlled lab tests have shown that EO water is effective in reducing all of the "top 7" shiga toxin-producing Escherichia coli from beef trim.

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Status and Revision History
Published on Jul 19, 2016