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: https://site.caes.uga.edu/eowin/files/2018/08/review-huang.pdf) | 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. |
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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-venkit.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-kim.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-kim2000.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-len.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-ezeike.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-park.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-hsu.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-kim2007.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-waters.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-jadeja.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-pangloli.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/efficacy-water2014.pdf) | Waters, B. and Y.-C. Hung. | J. Food Sci. (2014) 79:M622-M627. |
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: https://site.caes.uga.edu/eowin/files/2018/08/stability-len.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/stabiloty-water.pdf | Waters, B. and Y.-C. Hung. | Int. J. Food Sci. & Tech. (2014) 49:867-875. |
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: https://site.caes.uga.edu/eowin/files/2018/08/fruits-park.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/fruits-kim.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/fruit-pangloli.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/fruit-hung2010.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/fruits-hung2010.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/fruit-pangloli2011.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/fruit-kim2012.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/fruits-pangloli2013.pdf | 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) |
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: https://site.caes.uga.edu/eowin/files/2018/08/meat-park.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/meat-kim.pdf | Kim, C., Y.-C. Hung and S. M. Russell. | Poultry Sci. (2005) 84:1778-1784. |
| Efficacy of electrolyzed water in inactivating SalmonellaEnteritidis and Listeria monocytogenes on shell eggs. Abstract: https://site.caes.uga.edu/eowin/files/2018/08/meat-park2005.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/meat-jadeja.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/meat-jadeja2014.pdf | Jadeja, R., and Y.-C. Hung. | Food Control (2014) 41:17-20. |
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: “https://site.caes.uga.edu/eowin/files/2018/08/seafood-huang.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/seafood-haung2006.pdf | Huang, Y.-R., C.-Y. Shiau, Y.-C. Hung and D.-F. Hwang. | J. Food Sci. (2006) 71(4):M127-M133. |
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: https://site.caes.uga.edu/eowin/files/2018/08/processing-venkit.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/processing-kim.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/processing-avebah.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/processing-park.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/processing-avebah2005.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/processing-avebah2006.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/processing-waters.pdf | Waters, B. and Y.-C. Hung. | J. Food Eng. (2014) 121:159-165. |
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: https://site.caes.uga.edu/eowin/files/2018/08/agri-buck.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/agri-buck2003.pdf | 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: https://site.caes.uga.edu/eowin/files/2018/08/agri-mueller.pdf | 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) |
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: https://site.caes.uga.edu/eowin/files/2018/08/health-kim.pdf | Kim, M., J. Fischer, and Y.-C. Hung. | Journal of Food and Drug Analysis (2012) 20 (Suppl. 1): 301-304. |
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) |