Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Inactivation Mechanism of Escherichia coli Induced by Slightly Acidic Electrolyzed Water

Abstract Foodborne disease outbreak caused by food microbiological contamination is a serious public health problem. Slightly acidic electrolyzed water (SAEW), a new ultra-high effect and wide-spectrum disinfectant that is colourless, odourless, and harmless to humans and the environment, is directl...

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Bibliographic Details
Main Authors:	Zhangying Ye, Shuo Wang, Tao Chen, Weishan Gao, Songming Zhu, Jinsong He, Zhiying Han
Format:	Article
Language:	English
Published:	Nature Publishing Group 2017-07-01
Series:	Scientific Reports
Online Access:	https://doi.org/10.1038/s41598-017-06716-9

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