“…Electrolyzed water has been used as a nonthermal technology for inactivating microorganisms in the food industry. Studies have shown EW as a decontaminant on eggshells (Fasenko, O'dea Christopher, & Mcmullen, 2009;Russell, 2003), broiler carcasses (Northcutt, Smith, Ingram, Hinton, & Musgrove, 2007), blueberries (Kim & Hung, 2012), fresh produce (Afari, Hung, & King, 2015), salmon fillets and broilers (Mik s-Krajnik, Feng, Bang, & Yuk, 2017;Ozer & Demirci, 2006), and raw frozen shrimp (Ye et al, 2014). However, to our knowledge, there is no published work on inactivating E. coli on chevon surfaces using EW and the spraying method.…”