{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,11]],"date-time":"2026-06-11T22:02:01Z","timestamp":1781215321624,"version":"3.54.1"},"reference-count":38,"publisher":"SAGE Publications","issue":"5","license":[{"start":{"date-parts":[[2025,3,20]],"date-time":"2025-03-20T00:00:00Z","timestamp":1742428800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:p>\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    spp. are one of the most common causes of foodborne disease outbreaks worldwide. Disinfectants are widely used in the food industry to reduce pathogen contamination, but the increase in antimicrobial resistance has reinforced the global need for effective and environmentally friendly alternatives. In addition,\n                    <jats:italic toggle=\"yes\">Salmonella<\/jats:italic>\n                    Heidelberg, an emergent serotype, has been described as highly persistent in facilities of poultry production chain. In this context, the present study aimed to evaluate the action of electrochemically activated water (ECAW), a biocide produced from water, salt, and electricity, against aerobic bacteria, including\n                    <jats:italic toggle=\"yes\">S.<\/jats:italic>\n                    Heidelberg, experimentally inoculated in chicken breasts. Chicken breasts fragments (2\u2005g) were inoculated by immersion in the bacterial inoculum solution and then were left in a petri dish for 10\u2005min to allow microbial attachment. Fragments were treated by immersion in ECAW (treated group) or 0.1% sterile peptone water solution (control group) at 25\u2005\u00b0C for 10\u2005min. After, chicken breasts slices were transferred to sterile tubes and were incubated at 7\u2005\u00b0C and at three contact times of 5, 30, and 60\u2005min to simulate chiller environment. The average reduction was 1.07 log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g after treatment, and the bacterial counts decreased significantly (\n                    <jats:italic toggle=\"yes\">p<\/jats:italic>\n                    \u2009&lt;\u20090.05) with increasing contact time. These results demonstrate the potential use of this technology in chicken slaughter plants.\n                  <\/jats:p>","DOI":"10.1177\/10820132251328795","type":"journal-article","created":{"date-parts":[[2025,3,20]],"date-time":"2025-03-20T17:48:51Z","timestamp":1742492931000},"page":"542-547","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Electrochemically activated water reduces contamination by\n                    <i>Salmonella<\/i>\n                    Heidelberg in chicken breasts"],"prefix":"10.1177","volume":"32","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0624-0473","authenticated-orcid":false,"given":"Daiane Elisa","family":"Wilsmann","sequence":"first","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0376-8616","authenticated-orcid":false,"given":"Thales Quedi","family":"Furian","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daiane","family":"Carvalho","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aline","family":"Brackmann","sequence":"additional","affiliation":[{"name":"Chemical Engineering, Universidade do Vale do Taquari, Lajeado, RS, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6649-5833","authenticated-orcid":false,"given":"Karen Apellanis","family":"Borges","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5759-583X","authenticated-orcid":false,"given":"Abrah\u00e3o Carvalho","family":"Martins","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1414-9853","authenticated-orcid":false,"given":"Daniela Tonini","family":"da Rocha","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8352-1319","authenticated-orcid":false,"given":"Hamilton Luiz de Souza","family":"Moraes","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7720-3274","authenticated-orcid":false,"given":"Vladimir","family":"Pinheiro do Nascimento","sequence":"additional","affiliation":[{"name":"Universidade Federal do Rio Grande do Sul"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2025,3,20]]},"reference":[{"key":"e_1_3_2_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2018.06.009"},{"key":"e_1_3_2_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2015.02.017"},{"key":"e_1_3_2_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cbi.2020.108941"},{"key":"e_1_3_2_5_1","doi-asserted-by":"publisher","DOI":"10.1590\/1678-5150-pvb-4928"},{"key":"e_1_3_2_6_1","unstructured":"Centers for Disease Control and Prevention (CDC). 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