Bing, Sh <br/><br/>
The synergistic effects of slightly acidic electrolyzed water and UV-C light on the inactivation of Salmonella enteritidis on contaminated eggshells.  [electronic resource] 

 -  Poultry science  Dec 2019 
 - 6914-6920 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1525-3171 
<br/><br/><label>Standard No.: </label>10.3382/ps/pez454  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Bacterial Agents--pharmacology<br/>Chickens<br/>Egg Shell--drug effects<br/>Electrolysis<br/>Food Handling--methods<br/>Food Microbiology--methods<br/>Hydrogen-Ion Concentration<br/>Poultry Diseases--prevention & control<br/>Salmonella Infections, Animal--prevention & control<br/>Salmonella enteritidis--drug effects<br/>Ultraviolet Rays<br/>Water--chemistry