{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,16]],"date-time":"2026-07-16T01:05:42Z","timestamp":1784163942350,"version":"3.55.0"},"reference-count":32,"publisher":"The Society for Antibacterial and Antifungal Agents, Japan","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biocontrol Sci."],"published-print":{"date-parts":[[2015]]},"DOI":"10.4265\/bio.20.43","type":"journal-article","created":{"date-parts":[[2015,3,29]],"date-time":"2015-03-29T22:03:55Z","timestamp":1427666635000},"page":"43-51","source":"Crossref","is-referenced-by-count":30,"title":["Antimicrobial Activity and Stability of Weakly Acidified Chlorous Acid Water"],"prefix":"10.4265","volume":"20","author":[{"given":"ISANORI","family":"HORIUCHI","sequence":"first","affiliation":[{"name":"Honbu Sankei Co. Ltd."},{"name":"Department of Microbiology, Faculty of Medicine, Kagawa University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"HIROYUKI","family":"KAWATA","sequence":"additional","affiliation":[{"name":"Honbu Sankei Co. Ltd."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"TAMIKO","family":"NAGAO","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Medicine, Kagawa University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"HARUYUKI","family":"IMAOHJI","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Medicine, Kagawa University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"KAZUYA","family":"MURAKAMI","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Medicine, Kagawa University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"YASUHIRO","family":"KINO","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Medicine, Kagawa University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"HISASHI","family":"YAMASAKI","sequence":"additional","affiliation":[{"name":"Department of Cellular and Molecular Medicine, Division of Virology, Wakayama Medical University Graduate School of Medicine"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A. HAJIME","family":"KOYAMA","sequence":"additional","affiliation":[{"name":"Wakayama Shin-ai Women\u2019s Junior College"},{"name":"Department of Cellular and Molecular Medicine, Division of Virology, Wakayama Medical University Graduate School of Medicine"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"YATSUKA","family":"FUJITA","sequence":"additional","affiliation":[{"name":"Honbu Sankei Co. Ltd."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"HISATAKA","family":"GODA","sequence":"additional","affiliation":[{"name":"Honbu Sankei Co. Ltd."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"TOMOMI","family":"KUWAHARA","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Medicine, Kagawa University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"2789","reference":[{"key":"1","doi-asserted-by":"crossref","unstructured":"Allende, A., McEvoy, J., Tao, Y., and Luo, Y. (2009) Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on <i>Escherichia coli<\/i> O157:H7 and natural microflora of fresh-cut cilantro. <i>Food Control<\/i>, <b>20<\/b>, 230-234.","DOI":"10.1016\/j.foodcont.2008.05.009"},{"key":"2","unstructured":"Anonymous (1998) Secondary direct food additives permitted in food for human consumption-acidified sodium chlorite solutions. Code of Federal Regulations, 21 CFR 173.325. Office of the Federal Register, U.S. Government Printing Office, Washington, D.C."},{"key":"3","unstructured":"Beuchat L. R. (1998) Surface decontamination of fruits and vegetables eaten raw: a review. Geneva, Switzerland: World Health Organization, Food Safety Unit. Available from: WHO\/FSF\/FOS\/98.2."},{"key":"4","doi-asserted-by":"crossref","unstructured":"Beuchat, L. R., Adler, B. B., and Lang, M. M. (2004) Efficacy of chlorine and a peroxyacetic acid sanitizer in killing <i>Listeria monocytogenes<\/i> on iceberg and romaine lettuce using simulated commercial processing conditions. <i>J. Food Prot<\/i>., <b>67<\/b>, 1238-1242.","DOI":"10.4315\/0362-028X-67.6.1238"},{"key":"5","doi-asserted-by":"crossref","unstructured":"Castillo, A., Lucia, L. M., Kemp, G. K., and Acuff, G. R. (1999) Reduction of <i>Escherichia coli<\/i> O157:H7 and <i>Salmonella<\/i> Typhimurium on beef carcass surfaces using acidified sodium chlorite. <i>J. Food Prot<\/i>., <b>62<\/b>, 580-584.","DOI":"10.4315\/0362-028X-62.6.580"},{"key":"6","doi-asserted-by":"crossref","unstructured":"Chitnis, V., Chitnis, S., Patil, S., and Chitnis, D. (2004) Practical limitations of disinfection of body fluid spills with 10,000 ppm sodium hypochlorite (NaOCl). <i>Am. J. Infect. Control<\/i>, <b>32<\/b>, 306-308.","DOI":"10.1016\/j.ajic.2003.10.007"},{"key":"7","doi-asserted-by":"crossref","unstructured":"Coates, D. (1988) Comparison of sodium hypochlorite and sodium dichloroisocyanurate disinfectant: neutralization by serum. <i>J. Hosp. Infect<\/i>., <b>11<\/b>,60-67.","DOI":"10.1016\/0195-6701(88)90040-0"},{"key":"8","unstructured":"Cohen, S. H., Gerding, D. N., Johnson, S., Ciaran, P. K., Loo, V. G., McDonald, L. C., Pepin, J., and Wilcox, M. H. (2013) Clinical Practice Guidelines for <i>Clostridium difficile<\/i> Infection in Adults: 2010 Update by the Society for Healthcare Epidemiology of America (SHEA) and the Infectious Diseases Society of America (IDSA).<i>Infect. Control Hosp. Epidemiol<\/i>., <b>31<\/b>, 423-455."},{"key":"9","doi-asserted-by":"crossref","unstructured":"Dalling, J. (2004) A review of environmental contamination during outbreaks of Norwalk-like virus. <i>Br. J. Infect. Control<\/i>, <b>5<\/b>, 9-13.","DOI":"10.1177\/14690446040050020301"},{"key":"10","doi-asserted-by":"crossref","unstructured":"Doultree, J. C., Druce, J. D., Birch, C. J., Bowden, D. S., and Marshall, J. A. (1999) Inactivation of feline calicivirus, a Norwalk virus surrogate. <i>J. Hosp. Infect<\/i>., <b>41<\/b>, 51-57.","DOI":"10.1016\/S0195-6701(99)90037-3"},{"key":"11","doi-asserted-by":"crossref","unstructured":"Driks, A. (1999) Bacillus subtilis spore coat. <i>Microbiol. Mol. Biol. Rev<\/i>., <b>63<\/b>, 1-20.","DOI":"10.1128\/MMBR.63.1.1-20.1999"},{"key":"12","doi-asserted-by":"crossref","unstructured":"Duizer, E., Bijkerk, P., Rockx, B., De Groot, A., Twisk, F., and Koopmans M. (2004) Inactivation of caliciviruses. <i>Appl. Environ. Microbiol<\/i>., <b>70<\/b>, 4538-4543.","DOI":"10.1128\/AEM.70.8.4538-4543.2004"},{"key":"13","unstructured":"Federal register (1999) Secondary direct food additives permitted in food for human consumption; final rule. <i>Fed. Regist<\/i>., <b>64<\/b>, 49981-49982."},{"key":"14","doi-asserted-by":"crossref","unstructured":"Girard, M., Ngazoa, S., Mattison, K., and Jean, J. (2010) Attachment of noroviruses to stainless steel and their inactivation using household disinfectants. <i>J. Food Prot<\/i>., <b>73<\/b>, 400-404.","DOI":"10.4315\/0362-028X-73.2.400"},{"key":"15","doi-asserted-by":"crossref","unstructured":"Gordon, G., Kieffer, R. G., and Rosenblatt, D. H. (1972) The chemistry of chlorine dioxide. In <i>Progress in inorganic chemistry<\/i> <b>15<\/b> (Lippard, S. J., ed.), pp.15201-15286. John Wiley &amp; Sons, New York.","DOI":"10.1002\/9780470166161.ch3"},{"key":"16","doi-asserted-by":"crossref","unstructured":"Hajmeer, M. N., Marsden, J. L., Fung, D. Y. C., and Kemp, G. K. (2004) Water, sodium chloride, and acidified sodium chlorite effects on <i>Escherichia coli<\/i> O157:H7 and <i>Staphylococcus aureus<\/i> on beef briskets. <i>Meat Sci<\/i>., <b>68<\/b>, 277-283.","DOI":"10.1016\/j.meatsci.2004.03.006"},{"key":"17","doi-asserted-by":"crossref","unstructured":"Hora, R., Kumar, M., Kostrzynska, M., Dixon, M. A., and Warriner, K. (2007) Inactivation of <i>Escherichia coli<\/i> O157:H7 and <i>Salmonella<\/i> on artificially or naturally contaminated mung beans (<i>Vigna radiate<\/i> L) using a stabilized oxychloro-based sanitizer. <i>Lett. in Appl. Microbiol<\/i>., <b>44<\/b>, 188-193.","DOI":"10.1111\/j.1472-765X.2006.02049.x"},{"key":"18","doi-asserted-by":"crossref","unstructured":"Ingram, P. R., Homer, N. Z. M., Smith, R. A., Pitt, A. R., Wilson, C. G., Olejnik, O., and Spickett, C. M. (2003) The interaction of sodium chlorite with phospholipids and glutathione: a comparison of effects in vitro, in mammalian and in microbial cells. <i>Arch. Biochem. Biophys<\/i>., <b>410<\/b>, 121-133.","DOI":"10.1016\/S0003-9861(02)00659-8"},{"key":"19","doi-asserted-by":"crossref","unstructured":"Ingram, P. R., Pitt, A. R., Wilson, C. G., Olejnik, O., and Spickett, C. M. (2004) A comparison of the effects of ocular preservatives on mammalian and microbial ATP and glutathione levels. <i>Free Radic. Res<\/i>., <b>38<\/b>, 739-750.","DOI":"10.1080\/10715760410001712773"},{"key":"20","doi-asserted-by":"crossref","unstructured":"Kemp, G. K., Aldrich, M. L., and Waldroup, A. L. (2000) Acidified sodium chlorite antimicrobial treatment of broiler carcasses. <i>J. Food Protect<\/i>., <b>63<\/b>, 1087-1092.","DOI":"10.4315\/0362-028X-63.8.1087"},{"key":"21","doi-asserted-by":"crossref","unstructured":"Kobayashi, M., Akiyama, S., Iwashita, M., and Suzuki, A. (1989) A study of the bactericidal effect of a sodium chlorite preparation. <i>J. Food Hyg. Soc. Jap<\/i>., <b>30<\/b>, 367-374.","DOI":"10.3358\/shokueishi.30.367"},{"key":"22","doi-asserted-by":"crossref","unstructured":"Kumar, M., Hora, R., Kostrzynska, M., Waites, W. M., and Warriner, K. (2006) Inactivation of <i>Escherichia coli<\/i> O157:H7 and <i>Salmonella<\/i> on mung beans, alfalfa, and other seed types destined for sprout production by using an oxychloro-based sanitizer. <i>J. Food Prot<\/i>., <b>69<\/b>, 1571-1578.","DOI":"10.4315\/0362-028X-69.7.1571"},{"key":"23","doi-asserted-by":"crossref","unstructured":"Kumar, M., Hora, R., Kostrzynska, M., and Warriner K. (2007) Mode of <i>Salmonella<\/i> and <i>Escherichia coli<\/i> O157:H7 inactivation by a stabilized oxychloro-based sanitizer. <i>J. Appl. Microbiol<\/i>., <b>102<\/b>, 1427-1436.","DOI":"10.1111\/j.1365-2672.2006.03175.x"},{"key":"24","doi-asserted-by":"crossref","unstructured":"Liao, C. H. (2009) Acidified sodium chlorite as an alternative to chlorine for elimination of <i>Salmonella<\/i> on alfalfa seeds. <i>J. Food Sci<\/i>., <b>74<\/b>, 159-164.","DOI":"10.1111\/j.1750-3841.2009.01125.x"},{"key":"25","unstructured":"MacCannell, T., Umscheid, C. A., Agarwal, R. K., Lee, I., Kuntz, G., Stevenson, K. B., and the Healthcare Infection Control Practice Advisory Committee (HICPAC) (2011). Guideline for the prevention and control of norovirus gastroenteritis outbreaks in healthcare settings. http:\/\/www.cdc.gov\/hicpac\/pdf\/norovirus\/Norovirus-Guideline-2011.pdf."},{"key":"26","doi-asserted-by":"crossref","unstructured":"Nthenge, A. K., Weese, J. S., Carter, M., Wei, C., and Huang, T. (2007) Efficacy of gamma radiation and aqueous chlorine on Escherichia coli O157:H7 in hydroponically grown lettuce plants. <i>J. Food Prot<\/i>., <b>70<\/b>, 748-752.","DOI":"10.4315\/0362-028X-70.3.748"},{"key":"27","doi-asserted-by":"crossref","unstructured":"Olaimat, A. N., and Holley, R. A. (2012) Factors influencing the microbial safety of fresh produce: A review. <i>Food Microbiol<\/i>., <b>32<\/b>, 1-19.","DOI":"10.1016\/j.fm.2012.04.016"},{"key":"28","doi-asserted-by":"crossref","unstructured":"Park, G. W., Boston, D. M., Kase, J. A., Sampson, M. N., and Sobsey, M. D. (2007) Evaluation of liquid- and fog-based application of Sterilox hypochlorous acid solution for surface inactivation of human norovirus. <i>Appl. Environ. Microbiol<\/i>., <b>73<\/b>, 4463-4468.","DOI":"10.1128\/AEM.02839-06"},{"key":"29","unstructured":"Richardson, S. D. (1998a) Drinking water disinfection by-product. In the <i>Encyclopedia of Environmental Analysis and Remediation<\/i> 3 (Meyers, R. A. ed.), pp.1398-1421, John Wiley &amp; Sons, New York."},{"key":"30","unstructured":"Richardson, S. D., Thurston, A. D., Caughran, T. V., Collette, T. W., Patterson, K. S., and Lykins, B.W. (1998b) Chemical by-products of chlorine and alternative disinfectants. <i>Food Technol<\/i>., <b>52<\/b>, 58-61."},{"key":"31","unstructured":"Wei, C. I., Cook, D. L., and Kirk, J. R. (1985) Use of chlorine compounds in the food industry. <i>Food Technol<\/i>., <b>39<\/b>, 107-115."},{"key":"32","doi-asserted-by":"crossref","unstructured":"Young, S. B., and Setlow, P. (2003) Mechanisms of killing of <i>Bacillus subtilis<\/i> spores by hypochlorite and chlorine dioxide. <i>J. Appl. Microbiol<\/i>., <b>95<\/b>, 719-727.","DOI":"10.1046\/j.1365-2672.2003.01960.x"}],"container-title":["Biocontrol Science"],"original-title":[],"language":"en","deposited":{"date-parts":[[2020,8,31]],"date-time":"2020-08-31T08:10:09Z","timestamp":1598861409000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.jstage.jst.go.jp\/article\/bio\/20\/1\/20_43\/_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015]]},"references-count":32,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2015]]}},"URL":"https:\/\/doi.org\/10.4265\/bio.20.43","relation":{},"ISSN":["1342-4815","1884-0205"],"issn-type":[{"value":"1342-4815","type":"print"},{"value":"1884-0205","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015]]}}}