3845 Power of Electrolyzed Water: A New Antimicrobial Intervention for the Beef Industry | UGA Cooperative Extension
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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.


Status and Revision History
Published on Jul 19, 2016

Faculty
Anand Mohan Assistant Professor, Food Science & Technology Yen-Con Hung Professor, Food Science & Technology
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