University of Georgia Studies on acidic electrolyzed water

Ionized Acid water

Development of treatments using electrolyzed oxidizing water to kill foodborne pathogens on produce, meat and poultry

Food Science & Technology: Personnel
Yen-Con Hung

Dr. Yen-Con Hung
ProfessorUGA ALKALINE WATER STUDY

Department of Food Science & Technology
University of Georgia
1109 Experiment St.
Griffin, GA 30223-1791

Description of Research Interests

YC Hung PubMed Studies

Development of treatments using electrolyzed oxidizing water to kill foodborne pathogens on produce, meat and poultry

Su, Y., C. Liu and Y.-C. Hung. 2007. Electrolyzed water: principles and applications. In “New biocides Development: The Combined Approach of Chemistry and Microbiology.” American Chemical Society. Washington, DC. Pp.309-322.

Pangloli, P. and Y.-C. Hung. 2011. Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions. J. Food Sci. (Accepted)

Hung, Y.-C., D. Bailly, C. Kim, Y. Zhao and X Wang. 2010. Effect of electrolyzed oxidizing (EO) water and chlorinated water treatment on strawberries and broccoli quality. J. Food Quality 33:578-598.

Hung, Y.-C., P. Tilly, and C. Kim. 2010. Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157:H7 on strawberries and broccoli. J. Food Quality 33:559-577.

Pangloli, P., Y.-C. Hung, L.R. Beuchat, C.H. King and Z.-H. Zhao. 2009. Reduction of Escherichia coli O157:H7 on produce using electrolyzed water under simulated food service operation conditions. J. Food Prot. 72:1854-1861.

Huang, Y.-R., Y.-C. Hung, S.-Y. Hsu, Y.-W. Huang and D.-F. Hwang. 2008. Application of electrolyzed oxidizing water in the food industry. Food Control 19:329-334.

alkaline water online

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