Evaluation of Electrolyzed Water as an Antimicrobial in Food Safety

Abstract

Food safety is based on a series of measures that facilitate the implementation of a system for the protection of consumer health; Therefore, by controlling the potential and significant hazards in the different stages of the agri-food chain, it is possible to guarantee the trade of reliable foods. For this reason, electrolyzed water was used, which is based on an electrochemical technology, where acid electrolyzed water is obtained by electrolysis at the anode and reduced electrolyzed water at the cathode, the objective of this work is to evaluate the use of hypochlorous acid, an active compound obtained by electrolysis of water, as an antimicrobial to reduce contamination in food, for this purpose the parameters of the two types of water generated were standardized, the effectiveness of hypochlorous acid was analyzed for Salmonella sp microorganisms, using the techniques of horizontal method ISO 6579: 2017, for the microorganisms, the results show a microbiological inhibition halo of 2 cm in the application of the sensidisc impregnated with acid electrolyzed water pH 3.4 (A) and 1 cm in the sensidisc impregnated with sodium hypochlorite pH5 (B), demonstrating that there is no significant difference between the use of this antimicrobial that could be applied to food, as an environmentally friendly disinfectant and reduce food losses and waste.