Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Abstract

Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high-risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.Keywords: decontamination techniques, electrolyzed water, foodborne pathogens, food safety Practical Application: From an industrial viewpoint, this publication can be used for the comparison and improvement of electrolyzed water (EW) generators. From a scientific standpoint, this publication can help in understanding the role of various parameters and can provide insight into EW producing systems and its applications for further research and development.

Efficacy of Neutral Electrolyzed Water for Inactivation of Human Norovirus

“…The technology is based on electrolysis or the use of a direct electric current to drive a chemical reaction that would otherwise not occur. In the case of NEW, electrolysis of sodium chloride in water results in the pH-dependent production of chlorine oxidants, such as chlorine gas, hypochlorous acid, and hypochlorite ion (14). Electrolyzed water in its acidic, neutral, and alkaline forms has been shown to have antimicrobial effects against foodborne and hospital-acquired bacterial, viral, and parasitic pathogens.…”

“…HOCl is a more effective biocide relative to its dissociated form (OCl Ϫ ), which is the active ingredient of bleach. Manipulating the pH-dependent aqueous chemistry of electrolyzed water to a near neutral pH ensures that the HOCl Ϫ molecule predominates (14). Neutral electrolyzed water (NEW; pH 7) has been shown to be effective at reducing or eliminating bacterial pathogens (14) and cultivable human NoV surrogates, e.g., murine norovirus (15,16).…”

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

“…However, the use of new technologies for the generation of chlorinated water, such as electrolysis, can make this process more practical, simple and environmentally appropriate (Rahman et al, 2016). Due to its minimal corrosive potential, SAEW may be less aggressive to human health and the environment, requiring minimum safety processes to manipulate it (Zacharia et al, 2010).…”

“…The saline solution generates an electric current between the poles, and the changes in its concentration may generate different chlorine values available. With variations from 2 to 20 g/L of NaCl in pure water, it is possible to produce electrolyzed water with chlorine concentrations from 5 to 200 mg/L (Hsu, 2005;Rahman et al, 2016). The mixture of acidic electrolyzed water and basic electrolyzed water forms the SAEW, which has a pH between 6 and 6.5, oxidation-reduction potential (Eh) 800-900mV, containing predominantly HOCl (95%) and hypochlorite ions (ClO --5%) and traces of Cl 2 (Guentzel et al, 2008).…”

Sanitization protocols applied to commercial restaurants: Effects on natural contaminant microbiota and Salmonella enterica Enteritidis adhered on tomatoes

“…Outbreaks are a global reality, and considered a public health problem of wide scope and have negative impacts on the productivity, economy and consumer confidence. According to Rahman et al (2016), the Centers for Disease Control and Prevention (CDC) have reported numerous different foodborne pathogens that can cause infections in humans. From 2013 to 2015, several Salmonella outbreaks were reported worldwide, with one outbreak per year attributed to the consumption of cucumbers contaminated with this pathogen in the USA (CDC, 2013;Angelo et al, 2015;CDC, 2015).…”