Flow diagram showing experiments designed to determine sanitization potency of SAEW on pure cultures of foodborne pathogens treated for 1, 3, 5, 10 min. Sodium thiosulphate solution (0.5%) was used to stop the inactivation reaction.

In vitro inactivation of pathogens was performed using the method by (Issa-zacharia et al., 2010) and was described in figure 2. Two replicates were performed in duplicate and bacterial populations were expressed as log cfu/mL. The detection limit of the method was 1 log cfu/mL.