https://www.selleckchem.com/pr....oducts/geneticin-g41
Bacillus cereus spores are concerns for food spoilage and foodborne disease in food industry due to their high resistance to heat and various disinfectants. The aim of this study was to investigate the inactivation of B. cereus spores by slightly acidic electrolyzed water (SAEW) in comparison to sodium hypochlorite (NaClO) with same available chlorine content (ACC). In this study, the efficacy of SAEW with different concentrations of ACC (40, 60, 80, 100, and 120 mg/L) on the inactivation of B. cereus spores, and the effe
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