Bactericidal effects of a low-temperature acidic electrolyzed water on quantitative suspension, packaging and contact surface in food cold chain

Ren, Zhandong; Wang, Ming; Heng, Yaping; Tian, Miaojie; Jiang, Hucheng; Zhang, Jin; Song, Yujia; Zhu, Yuchan

doi:10.1016/j.lwt.2023.114474

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…1. EW serves a dual role: it acts as a cleaning agent for items such as medical equipment [12], food-contact surfaces such as stainless steel [13][14][15][16][17], glass [18], cutting boards [19], non-food contact surfaces such as tiles [19,20], gloves [20] and even laundry [21], while also serving as a disinfectant. The production of the EW can be achieved through either batch-type or continuous-type processes.…”

Section: Introductionmentioning

confidence: 99%

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Khalid,

Jalil,

Ab. Aziz

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Sanitation is crucial in the food industry, involving cleaning and disinfection processes to ensure facility cleanliness. This study examined sanitation knowledge and practices among small and medium enterprises (SMEs) in Malaysia's frozen meat sector. It also evaluated the acceptance of eco-friendly sanitation technology, specifically an electrolysis unit producing electrolyzed water. Data was collected through an open-ended online questionnaire using Google Forms. The questionnaire comprises demographic profiles, sanitation knowledge, sanitation program design knowledge, sanitation challenges, and the acceptance of integrating a green cleaner with the current sanitation program. Results show SME manufacturers possess sanitation knowledge but face implementation challenges due to absent sanitation programs, skilled labor shortage, hot water supply issues, difficulty cleaning narrow spaces in equipment, chemical storage, and budget constraints. Due to low-temperature operations, only 73 % of frozen meat industries use hot water for sanitation. Additionally, 45 % lack wastewater treatment, leading to chemical residue discharge into municipal drainage. SMEs show interest in electrolyzed water for its dual role as a cleaning and disinfecting agent. The technology's room-temperature efficacy and environmentally friendly degradation into salt and water appeal to SMEs. Adopting electrolysis sanitation technology is expected to significantly reduce costs by utilizing only salt, water, and electricity for electrolyzed water generation.

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Section: Introductionmentioning

confidence: 99%

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Khalid,

Jalil,

Ab. Aziz

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…), 31 and food transportation (cold chain, etc.). 32 At present, there are still many shortcomings in the research on electrode materials with high CER selectivity suitable for AEW preparation, resulting in a current efficiency below 30%.…”

Section: Introductionmentioning

confidence: 99%

Improvement in the chlorine evolution activity of an SnO_x@IrO₂–Ta₂O₅ electrode and its application in the electrolysis of an extremely dilute chlorine-containing solution

Liu,

Wang,

Zhan

et al. 2024

New J. Chem.

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Efficient chlorine evolution of CuO modified RuO2 electrode and its application in preparation of electrochemical disinfectant

Qi,

Heng,

Liu

et al. 2024

Journal of Electroanalytical Chemistry

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Bactericidal effects of a low-temperature acidic electrolyzed water on quantitative suspension, packaging and contact surface in food cold chain

Cited by 3 publications

References 39 publications

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Improvement in the chlorine evolution activity of an SnO_x@IrO₂–Ta₂O₅ electrode and its application in the electrolysis of an extremely dilute chlorine-containing solution

Efficient chlorine evolution of CuO modified RuO2 electrode and its application in preparation of electrochemical disinfectant

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Bactericidal effects of a low-temperature acidic electrolyzed water on quantitative suspension, packaging and contact surface in food cold chain

Cited by 3 publications

References 39 publications

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Improvement in the chlorine evolution activity of an SnOx@IrO2–Ta2O5 electrode and its application in the electrolysis of an extremely dilute chlorine-containing solution

Efficient chlorine evolution of CuO modified RuO2 electrode and its application in preparation of electrochemical disinfectant

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Improvement in the chlorine evolution activity of an SnO_x@IrO₂–Ta₂O₅ electrode and its application in the electrolysis of an extremely dilute chlorine-containing solution