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Donghyun Kang - One of the best experts on this subject based on the ideXlab platform.
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the decontaminative effects of acidic electrolyzed water for escherichia coli o157 h7 salmonella typhimurium and listeria monocytogenes on green onions and tomatoes with differing organic demands
Food Microbiology, 2009Co-Authors: Eunjin Park, E Alexander, R. Costa, G A Taylor, Donghyun KangAbstract:Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes. Green onions and tomatoes were inoculated with a culture cocktail of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes . Treatment of these organisms with AC-EW containing bovine serum concentrations of 5, 10, 15, and 20 ml/l was performed for 15 s, 30 s, 1 min, 3 min and 5 min. The total Residual Chlorine concentrations of AC-EW decreased proportional to the addition of serum. The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min.
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the decontaminative effects of acidic electrolyzed water for escherichia coli o157 h7 salmonella typhimurium and listeria monocytogenes on green onions and tomatoes with differing organic demands
Food Microbiology, 2009Co-Authors: Eunjin Park, E Alexander, R. Costa, G A Taylor, Donghyun KangAbstract:Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes. Green onions and tomatoes were inoculated with a culture cocktail of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes . Treatment of these organisms with AC-EW containing bovine serum concentrations of 5, 10, 15, and 20 ml/l was performed for 15 s, 30 s, 1 min, 3 min and 5 min. The total Residual Chlorine concentrations of AC-EW decreased proportional to the addition of serum. The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min.
Eunjin Park - One of the best experts on this subject based on the ideXlab platform.
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the decontaminative effects of acidic electrolyzed water for escherichia coli o157 h7 salmonella typhimurium and listeria monocytogenes on green onions and tomatoes with differing organic demands
Food Microbiology, 2009Co-Authors: Eunjin Park, E Alexander, R. Costa, G A Taylor, Donghyun KangAbstract:Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes. Green onions and tomatoes were inoculated with a culture cocktail of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes . Treatment of these organisms with AC-EW containing bovine serum concentrations of 5, 10, 15, and 20 ml/l was performed for 15 s, 30 s, 1 min, 3 min and 5 min. The total Residual Chlorine concentrations of AC-EW decreased proportional to the addition of serum. The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min.
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the decontaminative effects of acidic electrolyzed water for escherichia coli o157 h7 salmonella typhimurium and listeria monocytogenes on green onions and tomatoes with differing organic demands
Food Microbiology, 2009Co-Authors: Eunjin Park, E Alexander, R. Costa, G A Taylor, Donghyun KangAbstract:Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes. Green onions and tomatoes were inoculated with a culture cocktail of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes . Treatment of these organisms with AC-EW containing bovine serum concentrations of 5, 10, 15, and 20 ml/l was performed for 15 s, 30 s, 1 min, 3 min and 5 min. The total Residual Chlorine concentrations of AC-EW decreased proportional to the addition of serum. The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min.
Ernest R. Blatchley - One of the best experts on this subject based on the ideXlab platform.
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effects of uv254 irradiation on Residual Chlorine and dbps in chlorination of model organic n precursors in swimming pools
Water Research, 2012Co-Authors: Shihchi Weng, Ernest R. BlatchleyAbstract:Ultraviolet (UV) irradiation is commonly applied as a secondary disinfection process in chlorinated pools. UV-based systems have been reported to yield improvements in swimming pool water and air chemistry, but to date these observations have been largely anecdotal. The objectives of this investigation were to evaluate the effects of UV irradiation on chlorination of important organic-N precursors in swimming pools. Creatinine, L-arginine, L-histidine, glycine, and urea, which comprise the majority of the organic-N in human sweat and urine, were selected as precursors for use in conducting batch experiments to examine the time-course behavior of several DBPs and Residual Chlorine, with and without UV(254) irradiation. In addition, water samples from two natatoria were subjected to monochromatic UV irradiation at wavelengths of 222 nm and 254 nm to evaluate changes of liquid-phase chemistry. UV(254) irradiation promoted formation and/or decay of several chlorinated N-DBPs and also increased the rate of free Chlorine consumption. UV exposure resulted in loss of inorganic chloramines (e.g., NCl(3)) from solution. Dichloromethylamine (CH(3)NCl(2)) formation from creatinine was promoted by UV exposure, when free Chlorine was present in solution; however, when free Chlorine was depleted, CH(3)NCl(2) photodecay was observed. Dichloroacetonitrile (CNCHCl(2)) formation (from L-histidine and L-arginine) was promoted by UV(254) irradiation, as long as free Chlorine was present in solution. Likewise, UV exposure was observed to amplify cyanogen chloride (CNCl) formation from chlorination of L-histidine, L-arginine, and glycine, up to the point of free Chlorine depletion. The results from experiments involving UV irradiation of chlorinated swimming pool water were qualitatively consistent with the results of model experiments involving UV/chlorination of precursors in terms of the behavior of Residual Chlorine and DBPs measured in this study. The results indicate that UV(254) irradiation promotes several reactions that are involved in the formation and/or destruction of chlorinated N-DBPs in pool settings. Enhancement of DBP formation was consistent with a mechanism whereby a rate-limiting step in DBP formation was promoted by UV exposure. Promotion of these reactions also resulted in increases of free Chlorine consumption rates.
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volatile disinfection by product analysis from chlorinated indoor swimming pools
Water Research, 2009Co-Authors: William A Weaver, Jessica Johnston, Michael R Blatchley, Jing Li, Ernest R. BlatchleyAbstract:Abstract Chlorination of indoor swimming pools is practiced for disinfection and oxidation of reduced compounds that are introduced to water by swimmers. However, there is growing concern associated with formation for chlorinated disinfection by-products (DBPs) in these settings. Volatile DBPs are of particular concern because they may promote respiratory ailments and other adverse health effects among swimmers and patrons of indoor pool facilities. To examine the scope of this issue, water samples were collected from 11 pools over a 6 month period and analyzed for free Chlorine and their volatile DBP content. Eleven volatile DBPs were identified: monochloramine (NH 2 Cl), dichloramine (NHCl 2 ), trichloramine (NCl 3 ), chloroform (CHCl 3 ), bromoform (CHBr 3 ), dichlorobromomethane (CHBrCl 2 ), dibromochloromethane (CHBr 2 Cl), cyanogen chloride (CNCl), cyanogen bromide (CNBr), dichloroacetonitrile (CNCHCl 2 ), and dichloromethylamine (CH 3 NCl 2 ). Of these 11 DBPs, 10 were identified as regularly occurring, with CHBrCl 2 only appearing sporadically. Pool water samples were analyzed for Residual Chlorine compounds using the DPD colorimetric method and by membrane introduction mass spectrometry (MIMS). These two methods were chosen as complementary measures of Residual Chlorine, and to allow for comparisons between the methods. The DPD method was demonstrated to consistently overestimate inorganic chloramine content in swimming pools. Pairwise correlations among the measured volatile DBPs allowed identification of dichloromethylamine and dichloroacetonitrile as potential swimming pool water quality indicator compounds.
G A Taylor - One of the best experts on this subject based on the ideXlab platform.
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the decontaminative effects of acidic electrolyzed water for escherichia coli o157 h7 salmonella typhimurium and listeria monocytogenes on green onions and tomatoes with differing organic demands
Food Microbiology, 2009Co-Authors: Eunjin Park, E Alexander, R. Costa, G A Taylor, Donghyun KangAbstract:Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes. Green onions and tomatoes were inoculated with a culture cocktail of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes . Treatment of these organisms with AC-EW containing bovine serum concentrations of 5, 10, 15, and 20 ml/l was performed for 15 s, 30 s, 1 min, 3 min and 5 min. The total Residual Chlorine concentrations of AC-EW decreased proportional to the addition of serum. The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min.
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the decontaminative effects of acidic electrolyzed water for escherichia coli o157 h7 salmonella typhimurium and listeria monocytogenes on green onions and tomatoes with differing organic demands
Food Microbiology, 2009Co-Authors: Eunjin Park, E Alexander, R. Costa, G A Taylor, Donghyun KangAbstract:Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes. Green onions and tomatoes were inoculated with a culture cocktail of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes . Treatment of these organisms with AC-EW containing bovine serum concentrations of 5, 10, 15, and 20 ml/l was performed for 15 s, 30 s, 1 min, 3 min and 5 min. The total Residual Chlorine concentrations of AC-EW decreased proportional to the addition of serum. The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min.
R. Costa - One of the best experts on this subject based on the ideXlab platform.
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the decontaminative effects of acidic electrolyzed water for escherichia coli o157 h7 salmonella typhimurium and listeria monocytogenes on green onions and tomatoes with differing organic demands
Food Microbiology, 2009Co-Authors: Eunjin Park, E Alexander, R. Costa, G A Taylor, Donghyun KangAbstract:Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes. Green onions and tomatoes were inoculated with a culture cocktail of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes . Treatment of these organisms with AC-EW containing bovine serum concentrations of 5, 10, 15, and 20 ml/l was performed for 15 s, 30 s, 1 min, 3 min and 5 min. The total Residual Chlorine concentrations of AC-EW decreased proportional to the addition of serum. The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min.
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the decontaminative effects of acidic electrolyzed water for escherichia coli o157 h7 salmonella typhimurium and listeria monocytogenes on green onions and tomatoes with differing organic demands
Food Microbiology, 2009Co-Authors: Eunjin Park, E Alexander, R. Costa, G A Taylor, Donghyun KangAbstract:Abstract Acidic electrolyzed water (AC-EW) has strong bactericidal activity against foodborne pathogens on fresh vegetables. However, the efficacy of AC-EW is influenced by soil or other organic materials present. This study examined the bactericidal activity of AC-EW in the presence of organic matter, in the form of bovine serum against foodborne pathogens on the surfaces of green onions and tomatoes. Green onions and tomatoes were inoculated with a culture cocktail of Escherichia coli O157:H7, Salmonella typhimurium , and Listeria monocytogenes . Treatment of these organisms with AC-EW containing bovine serum concentrations of 5, 10, 15, and 20 ml/l was performed for 15 s, 30 s, 1 min, 3 min and 5 min. The total Residual Chlorine concentrations of AC-EW decreased proportional to the addition of serum. The bactericidal activity of AC-EW also decreased with increasing bovine serum concentration, whereas unamended AC-EW treatment reduced levels of cells to below the detection limit (0.7 logCFU/g) within 3 min.
