Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review

Abstract

Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as , and has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.

New Clinical Applications of Electrolyzed Water: A Review

“…Therefore, it can prevent chlorination problems during handling, storage, and transport. Additionally, the use of AEW, alkaline electrolyzed water (AlEW), NEW, and SAEW do not cause negative organoleptic changes in food [ 49 , 81 , 82 ]. Finally, NEW and SAEW have a neutral pH and are safe, with no irritation on mucous membrane and skin [ 83 ].…”

Electrolyzed Water Generated On-Site as a Promising Disinfectant in the Dental Office During the COVID-19 Pandemic

“…For example, increasing the initial salt concentration produces higher FAC concentrations. pH, ORP, and FAC concentration are all time-and current-dependent, with higher amperage producing higher ORP and FAC levels, and lower pH (16,29,30). Furthermore, the EW unit electrodes have a lifespan, and will deteriorate and corrode over time, especially the anode if it is not made from a noble metal, such as platinum; electrodes in poor condition may not generate the requisite concentration of hypochlorous acid.…”

“…It reduces cleaning times, is easy to use over large areas, and it has a relatively low operational cost because it can be generated from only salt and electricity by many commercially available units in the clinic. Its disadvantages are few; these include rapid loss of antimicrobial potency due to continual loss of chlorine gas, and significant decreases in potency when in contact with organic matter (either by chemical reactions between chlorine compounds and nitrogen groups in organic matter such as blood and saliva or by blocking the physical access of the disinfectant to the microbial target) (27,29). EW (particularly the acidic type) is strongly acidic and its free chlorine content is corrosive to some metals during prolonged contact, which can also lead to the degradation of synthetic resin (3,17).…”

Effects of Treatment with Electrolyzed Oxidizing Water on Postharvest Diseases of Avocado

“…Liquid chlorine, hypochlorite, inorganic and organic chloramines, chlorine dioxide, and hypochlorous acid are common chlorine-based sanitizers. In practice, chlorine-based sanitizers are produced as highly concentrated and corrosive chemical solutions, which are diluted before use, and therefore introduce workers' health and safety issues during storage and application [5,6].…”