Abstract: Effects of electrolyzed oxidizing (EO) water on reducing pathogens contamination on seafoods were studied in this paper. The results showed that fish,shrimp and shellfish were inoculated with pathogens including Escherichia coli O157:H7,Listeria monocytogenes,Morganella morganii ,Salmonella enteritidis and Vibrio parahaemolytics and treated by EO water for 15 minutes. The populations of bacteria in fish (1.85×103CFU/g),shrimp (1.65×104 CFU/g) and shellfish (3.88×104C FU/g) were reduced more than 90%. So application of EO water following a thorough seafood processing could greatly reduce pathogens contamination and improve safety for consumption.
沈晓盛,于慧娟,唐鸟林. 氧化电解水对水产食品中病原菌的抑菌效果比较[J]. 食品与发酵工业, 2010, 36(03): 51-54.
Shen Xiaosheng,Yu Huijuan,Tang Niaolin. Study on Effects of Electrolyzed Oxidizing Water on Reducing Pathogens Contamination on Seafoods[J]. Food and Fermentation Industries, 2010, 36(03): 51-54.