Pork stuffing is prone to the risk of microbial outbreaks due to contamination by pathogenic microorgamsms. Therefore, it is essential to treat raw fish to inactivate pathogenic microorganisms. The efficacy of electrolyzed oxidizing water （EOW） treatment for inactivating bacteria in pork stuffing was investigated in this study. EOW Treatment resulted in a reduction of bacteria population to 3 log10 （CFU/g） when fresh pork was immersed in acidic electrolyzed oxidizing （EO-A） water for 15 min at the pork/EO-A ratio （m/V） less than 1： 6 b...
