Antibacterial activity and mechanism of slightly acidic electrolyzed water combined with ultraviolet light against Salmonella enteritidis

Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality

“…Recent advancements in food preservation have seen an increased focus on slightly acidic electrolyzed water (SAEW), primarily due to its potent antimicrobial properties and minimal adverse impacts on the environment and human health [8] , [9] . The effectiveness of SAEW largely stems from its content of hypochlorous acid at a pH range of 5.0–6.5 [10] .…”

Kinetics of inactivation of bacteria responsible for infections in hospitals using UV-LED

“…UVC light (200–280 nm) is more effective at killing microorganisms than UVA (315–380 nm) or UVB (280–315 nm) [ 28 ]. Exposing surfaces contaminated with microorganisms to ultraviolet light of wavelengths 260 nm–275 nm (UVC) has already been established as an effective disinfection methodology when used alone in replacement of, in combination with, chemical methods [ 7 , 29 , 30 ]. Although UVA and UVB are considered less potent bactericides than UVC, there are several studies focused on the development of sterilization systems using UVA or UVB or combinations of these radiation types with UVC, particularly for water disinfection [ 31 ].…”