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EO Water Information Network

Water Electrolysis

Review

Review articles related to the EO water generation and application. Click the links for more information.

Article
Authors
Source

Electrolyzed water: principles and applications.

Su, Y.-C., C. Liu and Y.-C. Hung. ACS book on “New Biocides Development:  The Combined Approach of Chemistry and Microbiology.” Ed: P. Zhu.  American Chemical Society.  Washington, DC.
Application of electrolyzed oxidizing on food industry.
Huang, Y.-R., Y.-C. Hung and D.-F. Hwang.  Food Industries (2005) 37(4):49-56.  (In Chinese)

Application of electrolyzed oxidizing water in the food industry.

(Abstract)

Huang, Y.-R., Y.-C. Hung, S.-Y. Hsu, Y.-W. Huang and D.-F. Hwang.

Food Control (2008) 19:329-334.

Electrolyzed oxidizing water generation methods.
Waters, B., M. Amazonas and Y.-C. Hung.

J. Functional Water (2012) 7(1): 1-13.

Electrolyzed water: food safety applications.
Waters, B. and Y.-C. Hung. In “Encyclopedia of Agricultural, Food, and Biological Engineering.”  2nd Ed.  D. R. Heldman, ed.  Taylor & Francis Group, New York. 

 

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Efficacy

Articles specific to the microbicidal efficacy of electrolyzed water. Click the links for more information.

Article
Authors
Source

Efficacy of electrolyzed oxidizing water for inactivation of Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monoyctogenes.

(Abstract)

Venkitanarayanan, K. S., G. O. I. Ezeike, Y.-C. Hung and M. P. Doyle. 

Applied and Environmental Microbiology (1999) 65:4276-4279.

Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens.

(Abstract)

Kim, C., Y.-C. Hung and R. E. Brackett. Int. J. Food Micro. (2000) 61:199-207.

Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens.

(Abstract)

Kim, C., Y.-C. Hung, R. E. Brackett.

J. Food Prot. (2000) 63:1534-1537.

Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH.

(Abstract)

Len, S.-V., Y.-C. Hung, M. Erickson and C. Kim.

J. Food Prot. (2000) 63:1534-1537.

Acidic electrolyzed water properties as affected by processing parameters and their response surface models.

(Abstract)

Ezeike, G. O. I. and Y.-C. Hung. 

J. Food Process and Preservation (2004) 28:11-27.

Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monoyctogenes.

(Abstract)

Park, H., Y.-C. Hung and D. Chung. 

Int. J. Food Micro. (2004) 91:13-18.

Effect of spraying on chemical properties and bactericidal efficacy of electrolyzed oxidizing water. 

(Abstract)

Hsu, S.-Y., C. Kim, Y.-C. Hung, and S. E. Prussia.  Int. J. Food Sci. Tech. (2004) 39:157-165.

Development of response surface model of electrostatic spray system and its contributing parameters. 

(Abstract)

Kim, C., and Y.-C. Hung. 

Applied Eng. Agric. (2007) 50:583-590.

Evaluation of different methods for determination of properties of chlorine-based sanitizers.

(Abstract)

Waters, B., and Y.-C. Hung. 

Food Control (2013) 30:41-47.

Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water.

(Abstract)

Jadeja, R., Y.-C. Hung and J.M. Bosilevac. 

Food Control (2013) 30:580-584.

Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes

(Abstract)

Pangloli, P. and Y.-C. Hung.  2013. 

Food Control (2013) 32:626-631.

The effect of pH and chloride concentration on the stability and antimicrobial activity of chlorine-based sanitizers. 

(Abstract)

Waters, B. and Y.-C. Hung. 

J. Food Sci. (2014) 79:M622-M627.

 

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Stability

Articles specific to the stability of electrolyzed water. Click the links for more information.

Article
Authors
Source

Effects of storage conditions and pH on chlorine loss in electrolyzed oxidizing (EO) water.

(Abstract)

Len, S.-V., Y.-C. Hung, D. Chung, J.L. Anderson, M. Erickson and K. Morita. 

J. Agri. Food Chem. (2002) 50(1):209-212.

The effect of organic loads on stability of various chlorine-based sanitizers.

(Abstract)

Waters, B. and Y.-C. Hung.  Int. J. Food Sci. & Tech. (2014) 49:867-875.

 

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Fruits and Vegetables

Articles specific to the application of electrolyzed water in the fruit and vegetable industry. Click the links for more information.

Article
Authors
Source

Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water.

(Abstract)

Park, C.-M., Y.-C. Hung, M.P. Doyle, G.O.I. Ezeike and C. Kim. 

J. Food Sci. (2001) 69(6): 1368-1372.

Efficacy of electrolyzed water in inactivating Salmonella on alfalfa seeds and sprouts.

(Abstract)

Kim, C., Y.-C. Hung, R. E. Brackett and C.-Y. Lin. 

J. Food Prot. (2003) 66:208-214.

Decontaminative effect of acidic electrolyzed water on fresh vegetable and fruit.
Huang, Y.-R., Y.-C. Hung and D.-F. Hwang. 

Food Industries (2006) 38 (2): 31-40.  (In Chinese)

Reduction of Escherichia coli O157:H7 on produce using electrolyzed water under simulated food service operation conditions. 

(Abstract)

Pangloli, P., Y.-C. Hung, L.R. Beuchat, C.H.King, and Z-H. Zhao. 

J. Food Prot. (2009) 72: 1854-1861.

Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157:H7 on strawberries and broccoli. 

(Abstract)

Hung, Y.-C., P. Tilly, and C. Kim. 

J. Food Quality (2010) 33:559-577.

Effect of electrolyzed oxidizing (EO) water and chlorinated water treatment on strawberries and broccoli quality. 

(Abstract)

Hung, Y.-C., D. Bailly, C. Kim, Y. Zhao and X Wang. 

J. Food Quality (2010) 33:578-598.

Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions.

(Abstract)

Pangloli, P. and Y.-C. Hung. 

J. Food Sci. (2011) 76: Nr.6 M361-366.

Inactivation of E. coli O157:H7 on blueberries by electrolyzed water, ultraviolet light, and ozone.

(Abstract)

Kim, C. and Y.-C Hung.

J. Food Sci. (2012) 77: Nr.4 M206-211.

Reducing microbiological safety risk on blueberries through innovative washing technologies. 

(Abstract)

Pangloli, P. and Y.-C. Hung.  Food Control (2013) 32:621-625.
Effect of alkaline electrolyzed water as an inhibitor of enzymatic browning in Red Delicious apples. 
Kim, M., J. Fischer, and Y.-C. Hung. 

J. Food Biochemistry (In press)

 

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Meat and Poultry

Articles specific to the application of electrolyzed water in the meat and poultry industry. Click the links for more information.

Article
Authors
Source

Antimicrobial effect of electrolyzed water for inactivating Campylobacter jejuni during poultry washing.  

(Abstract)

Park, H., Y.-C. Hung and R. E. Brackett. 

Int. J. Food Micro. (2002) 72:77-83.

Efficacy of electrolyzed (EO) water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing.

(Abstract)

Kim, C., Y.-C. Hung and S. M. Russell.

Poultry Sci. (2005) 84:1778-1784.

Efficacy of electrolyzed water in inactivating Salmonella Enteritidis and Listeria monocytogenes on shell eggs. 

(Abstract)

Park, C.-M., Y.-C. Hung C.-S. Lin and R. E. Brackett. 

J. Food Prot. (2005) 68:986-990.

Influence of Nalidixic acid resistance on sensitivity of various Shiga toxin-producing Escherichia coli to EO water treatment. 

(Abstract)

Jadeja, R., and Y.-C. Hung. 

LWT-Food Sci. & Tech. (2013) 54:298-301.

Efficacy of near neutral and alkaline pH electrolyzed oxidizing waters to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 from beef hides.

(Abstract)

Jadeja, R., and Y.-C. Hung. 

Food Control (2014) 41:17-20.

 

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Seafoods

Articles specific to the application of electrolyzed water in the seafood industry. Click the links for more information.

Article
Authors
Source

Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood. 

(Abstract)

Huang, Y.-R., H.-S. Hsieh, S.-Y. Lin, S.-J. Lin, Y.-C. Hung and D.-F. Hwang. 

Food Control (2005) 17:987-993.

Change of hygienic quality and freshness in tuna treated with electrolyzed oxidized water and carbon monoxide gas during refrigerated and frozen storage.

(Abstract)

Huang, Y.-R., C.-Y. Shiau, Y.-C. Hung and D.-F. Hwang.  J. Food Sci. (2006) 71(4):M127-M133.

 

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Processing Equipment

Articles specific to the application of electrolyzed water in the sanitation of food processing equipment. Click the links for more information.

Article
Authors
Source

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water.

(Abstract)

Venkitanarayanan, K. S., G. O. I. Ezeike, Y.-C. Hung and M. P. Doyle.

J. Food Prot. (1999) 62:857-860.

Inactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water.

(Abstract)

Kim, C., Y.-C. Hung, R. E. Brackett and J. F. Frank.

J. Food Proc. Pres. (2001) 25:91-100.

Enhancing the bactericidal effect of electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel.

(Abstract)

Ayebah, B., Y.-C. Hung and J. F. Frank. J. Food Prot. (2005) 68:1375-1380.

Effectiveness of electrolyzed water as a sanitizer for treating different surfaces.

(Abstract)

Park, H., Y.-C. Hung and C. Kim. 

J. Food Prot. (2002) 65:1276-1280.

Electrolyzed water and its corrosiveness on various surface materials commonly found in food processing facilities.  

(Abstract)

Ayebah, B. and Y.-C. Hung. 2005.

J. Food Process Eng. (2005) 28:247-264.

Efficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter.

(Abstract)

Ayebah, B., Y.-C. Hung, C. Kim and J. F. Frank.

J. Food Prot. (2006) 69:2143-2150.

Effect of chlorine-based sanitizers properties on corrosion of metals commonly found in food processing environment.

(Abstract)

Waters, B. and Y.-C. Hung. 

J. Food Eng. (2014) 121:159-165.

 

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Agriculture

Articles specific to the application of electrolyzed water in the agriculture. Click the links for more information.

Article
Authors
Source

In vitro fungicidal activity of acidic electrolyzed oxidizing water. 

 

(Abstract)

 

Buck, J.W., M.W. van Iersel, R.D. Oetting, and Y.-C. Hung. 

Plant Disease (2002) 86(3):278-281.

Evaluation of acidic electrolyzed water for phytotoxic symptoms on foliage and flowers of bedding plants. 

(Abstract)

Buck, J.W., M.W. van Iersel, R.D. Oetting, and Y.-C. Hung. 

Crop Protection.  (2003) 22:73-77.

Evaluation of electrolyzed oxidizing water for management of powdery mildew on gerbera daisy. 

(Abstract)

Mueller, D.S., Y.-C. Hung, R. D. Oetting, M.W. van Iersel, J. W. Buck. 

Plant Disease. (2003) 87(8):965-969.

Development of storage technique for cut flowers using electrolyzed oxidizing water.
Morita, K., F. Tanaka, Y.-C. Hung, and Y. Kamitani.  ASAS Technical Paper #03-6112. (2003)

 

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Health

Articles specific to the application of electrolyzed water in the health issue. Click the links for more information.

Article
Authors
Source

Effect of reconstituted apple juice with alkaline electrolyzed water on cell proliferation and apoptosis of HT-29 cells. 

 

(Abstract)

Kim, M., J. Fischer, and Y.-C. Hung. 

Journal of Food and Drug Analysis (2012) 20 (Suppl. 1): 301-304.

 

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Other

Article
Authors
Source
Application of electrolyzed oxidizing water in the medical field.
Huang, Y.-R., J.-F. Deng, Y.-C. Hung and D.-F. Hwang. 

Medicine Today (2006) 33(9):697-708. (In Chinese)

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