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
Associate Professor,
Food Science & Technology
Yen-Con Hung
Koehler-Ayres Professor,
Food Science & Technology