Summary
Abstract
The use of electrolyzed water for washing and sanitizing eggshells and an egg washer was evaluated for its effectiveness at a Grade & Packing Center adjacent to a poultry farm for a period of nine months. The test results indicate improvement in sanitation control. Dissolving yolks of broken eggs with electrolyzed alkaline water followed by sanitizing with electrolyzed acidic water produced favorable effects. Also, the use of electrolyzed water has an advantage in that it simplifies the conventional washing and sanitizing process and motivates operators to employ the process more frequently. This sense developed in operators may be a significant factor in the improvement of sanitation control.
Study details
- Published in: Food science and technology research 9.1 (2003): 100-103
- Microbes studied: Total Microbial Count
Source
Source: Food science and technology research 9.1 (2003): 100-103
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Total microbial count |
| Relevant sectors | Food Processing, Livestock, Poultry & Eggs |
| Publication | Food science and technology research, 2003 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
Applying it
Concentrations in this range are within the adjustable output of every EcoloxTech commercial system, so implementing this protocol is a settings question rather than a procurement one. Where the claim needs to sit on a registered label, see HOCl-AS200, EPA Reg. No. 101112-1.