Food research international (Ottawa, Ont.)BiofilmsStaphylococcus aureusPlanktonElectrolysisWater
Slightly acidic electrolyzed water induces Staphylococcus aureus to enter the VBNC state: differences between planktonic and biofilm states bacteria.
Ziyi Zhang, Jingqi Feng, Haoran Cui, Yu Wu, Yihong Wang, Weipeng Xu, Yiming Lu, Menghua Duan, Hui Yang, Shuai Cheng, Xiaolin Cai, Chunling Zhang, Chao Shi
Published: 202510.1016/j.foodres.2025.117124
Abstract
S. aureus is a common foodborne pathogen that poses a great danger to the food industry and human health. Slightly acidic electrolytic water (SAEW) is characterized by strong antimicrobial effect and high potential for application. In this study, the…
Preview only. Read the full abstract at the source