A review of microbiological safety of fruits and vegetables and the introduction of electrolyzed water as an alternative to sodium hypochlorite solution
Abdulsudi Issa-Zacharia1,3*, Yoshinori Kamitani2, Happiness S. Muhimbula3 and Bernadette K. Ndabikunze3
1United Graduate School of Agriculture-Kagoshima University, Laboratory of Food Biosystems Science, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
2Department of Environmental Science and Technology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
3Department of Food Science and technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
Email: [email protected]
