Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. Food Microbiology, 25, 36e41. Hassenberg, K., Idler, C., Molloy, E., Geyer, M., Plochl, M., & Barnes, J. (2007). Use of ozone in a lettuce-washing process: an industrial trial. Journal of the Science of Food and Agriculture, 87, 914e919. Hricova, D., Stephan, R., & Zweifel, C. (2008). Electrolyzed water and its application in the food industry. Journal of Food Protection, 71, 1934e1947. Huang, Y. R., Hung, Y. C., Hsu, S. Y., Huang, Y. W., & Hwang, D. F. (2008). Application of electrolyzed water in the food industry. Food Control, 19, 329e345. Issa-Zacharia, A., Kamitani, Y., Morita, K., & Iwasaki, K. (2010). Sanitization potency of slightly acidic electrolyzed water against pure cultures of Escherichia coli and Staphylococcus aureus, in comparison with that of other food sanitizers. Food Control, 21, 740e745.