Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry.

Chicken is one of the most consumed meats in the world because it is an economical protein source with a low fat content. Its conservation is important to maintain safety along the cold chain. In the present study, the effect of Neutral Electrolyzed Water (NEW) at 55.

Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality.

Physicochemical and microbiological properties of pork chops sprayed with Neutral Electrolyzed Water (NEW) were evaluated during storage at refrigeration temperature. Pork chops were randomly allocated into three groups and were artificially contaminated with an inoculum of 10 CFU/mL of Listeria monocytogenes. Each group was treated with either NEW (58 ppm), NaClO (35 ppm), or saline solution (SS).

Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli.

Neutral Electrolyzed Water (NEW) was tested in vitro and on artificially contaminated eggs against Salmonella enterica subsp. enterica or Escherichia coli. The antibacterial effect was measured 30 s after treatment.

The effect of neutral electrolyzed water as a disinfectant of eggshells artificially contaminated with .

Neutral electrolyzed water (NEW) was tested as a disinfectant against on the surface of table eggs. Eggs were collected from a single Bovans White flock and were exposed to . Artificially contaminated eggs were divided into three different treatment groups: NEW, 2% citric acid solution (CAS), and saline solution (SS).