Summary
Abstract
Neutral (NEW) and acidic (AEW) electrolyzed water were stored in open or closed glass bottles under light or dark conditions at 20 C for 30 days. The pH, oxidation reduction potential (ORP), electrical conductivity (EC), available chlorine concentration (ACC), dissolved oxygen (DO), and bactericidal efficiency of NEW and AEW were determined during storage or before and after storage, respectively. The pH and EC of NEW and AEW remained unchanged in storage. The ORP, ACC and DO of AEW decreased 22%, 100% and 52% under open storage conditions, respectively. Light had no significant effects on the physicochemical properties of NEW (P > 0.05). Bactericidal efficiency was not markedly affected by storage conditions for NEW, but decreased significantly for AEW under open storage conditions. Electrolyzed water should be stored in closed containers or used immediately to prevent the loss of available chlorine that is one of the main contributing factors for antimicrobial activity.
Study details
- Published in: Journal of Food Engineering 91.4 (2009): 582-586
- Microbes studied: Escherichia coli O157:H7, Salmonella enteritidis
Source
Source: Journal of Food Engineering 91.4 (2009): 582-586
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Escherichia coli, Salmonella |
| Relevant sectors | Food Processing, In vitro |
| Publication | Journal of Food Engineering, 2009 |
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.