Studies

100s of studies support the BIOIONIX®proven solution. Review links to the studies, demonstrating the proven usage for HCIO in your industry.

Application of electrolyzed water for improving pork meat quality
Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality
Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism
Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores
Neutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce
Antibacterial activity and mechanism of slightly acidic electrolyzed water (SAEW) combined with ultraviolet light against Staphylococcus aureus
Reduction of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes with Electrolyzed Oxidizing Water on Inoculated Hass Avocados (Persea americana var. Hass)
Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water
Neutral electrolyzed oxidizing water is effective for pre-harvest decontamination of fresh produce
Efficacy of Acidic Electrolyzed Water for Microbial Decontamination of Cucumbers and Strawberries
Decontaminative Effect of Frozen Acidic Electrolyzed Water on Lettuce
Prediction of Microbial Growth in Fresh-Cut Vegetables Treated with Acidic Electrolyzed Water during Storage under Various Temperature Conditions
Efficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce
Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot
Electrolyzed Water as a Disinfectant for Fresh-cut Vegetables
DECONTAMINATION EFFECT OF ELECTROLYZED WATER WASHING ON FRUITS AND VEGETABLES
Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
Effectiveness of electrolyzed acidic water in killing Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes on the surfaces of tomatoes
Effect of electrolyzed oxidizing water treatment on the reduction of nitrite levels in fresh spinach during storage
A pH-neutral electrolyzed oxidizing water significantly reduces microbial contamination of fresh spinach leaves
Application of electrolyzed water in the food industry

Ask an Expert

Got a question? We’re here to help. We have experts in engineering, food safety professionals, food manufacturing, chemists and animal health experts!

Contact UsContact Us

Name(Required)

First Last

Phone

Email(Required)

Industry(Required)

Ask an Expert?(Required)

CAPTCHA

Studies

Ask an Expert

Newsletter

Contact Us

Contact Us

Let’s Make Things Happen

Contact Info