Electrolyzed Water and Its Application in the Food Industry

Abstract

Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 mV. Vegetative cells of various bacteria in suspension were generally reduced by > 6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.

Comparative efficacy of three antiseptics as surgical skin preparations in dogs

“…It is commonly referred to as anolyte, acidic electrolyzed water, acid oxidising water or electrolyzed oxidising water. 62 The solution that forms at the cathode is basic (pH 10-13) and has a low ORP of -800 to900mV. This solution is known as catholyte, basic electrolyzed water, alkaline electrolyzed water, or electrolyzed reducing water 62 and is known to have a strong cleaning or detergent effect.…”

“…62 The solution that forms at the cathode is basic (pH 10-13) and has a low ORP of -800 to900mV. This solution is known as catholyte, basic electrolyzed water, alkaline electrolyzed water, or electrolyzed reducing water 62 and is known to have a strong cleaning or detergent effect. 63 Neutral electrolyzed water is generated in much the same way as acidic electrolyzed water except that the solution gets partially mixed with OH -which is then transferred through the membrane into the cathode chamber.…”

“…and an ORP of more than 700mV 61,62,64 . This was the solution used in our study and for purposes of this dissertation is generally referred to as electrochemically activated water.…”

Carcass decontamination methods in slaughterhouses: a review

“…Physical interventions include water-based treatments, irradiation, ultrasound, air chilling or freezing (Sams and Feria, 1991;Farkas, 1998;Avens et al, 2002;Fabrizioe et al, 2002;Purnell et al, 2004;Escudero-Gilete et al, 2005;Huezo et al, 2005;Hricova et al, 2008;Kondojoyan and Portaguen, 2008;Boysen and Rosenguist, 2009). Especially hot water, steam, electrolyzed water and irradiation effectively reduce bacterial load.…”

Organic and Inorganic Salts as Postharvest Alternative Control Means of Citrus

“…Typically, chlorine compounds and fungicides are the main active elements in sanitation and postharvest processing of fresh fruits. The corrosive effect of chlorine and toxicity of fungicide residue are considered a serious issue in processing fresh products [81,82]. Development of alternative methods for sanitizing fresh products and controlling postharvest diseases is derived by economic and consumer demand motivations [83].…”