The role of ionized water as a safe alternative to disinfectants in poultry Slaughter houses

Antibacterial Effects of Combined Slightly Acidic Electrolyzed Water and UV Light in Chilled Fish Keeping Quality

Impact of electolyzed water on B. cereus contaminating milk collection utensils

Assessment of The efficiency of Electrolyzed Water in Controlling The contamination of Fish Fillets With V. parahaemolyticus

EFFECT OF ALKALINE AND ACIDIC ELECTROLYZED WATER ON SHELF LIFE OF CHICKEN BREAST FILLETS DURING REFRIGERATION STORAGE

EFFECT OF NEUTRAL ELECTROLYZED WATER ON SHELF LIFE OF COLD CHICKEN MEAT

Synergistic effect of oxidized electrolyzed water and fumaric acid for control of some species of Salmonella enterica in beef.

Efficacy of Electrolyzed water in controlling microbial contamination of fresh chicken carcasses

Analysis of mold and aflatoxins in processed fish and their control with electrolyzed water

Antimicrobial compounds and antioxidants as preservatives to enhance food safety and quality