Summary
Abstract
Electrolyzed water (EW) has attracted much recent attention as a high-performance, new technology for potential use in the food industry. However, this is the first review which examines the potential of the antimicrobial effect of electrolyzed water solutions in many different food models such as vegetable, fruits, meat, poultry, fish, and other products. Production, theoretical of the chemical reactions in the production of EW, theories of disinfectant effect of EW and advantage of using EW would be reviewed. The purpose of this review is to introduce simple information about the use of this new technology in the field of food disinfection, for both readers and food industry.
Study details
- Published in: Deutsche Lebensmittelrundschau 103.5 (2007): 212
- Microbes studied: Multiple
Source
Source: Deutsche Lebensmittelrundschau 103.5 (2007): 212
Conditions tested
| Parameter | Value |
|---|---|
| Relevant sectors | Food Processing |
| Publication | Deutsche Lebensmittelrundschau, 2007 |
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.