Beverage & Dairy

On-Site Generated Electrolyzed Water & Water Treatment

Electrolyzed Oxidizing Water is an all natural and environmentally friendly sanitizer that can replace toxic chemicals being used for beverage & dairy plant sanitation.

Electrolyzed Oxidizing Water can control the growth of bacteria and biofilm on manufacturing tools and equipment. It can also be used to sanitize cans and bottles used for manufacturing beverages.

Electrolyzed Oxidizing Water can dislodge and eradicate microbial pathogens that form bioflim from within the interior surfaces of pipes, vessels, process equipment, and filters without disassembly.

Electrolyzed Oxidizing Water is safe and non-irritant and can be used to help sanitize hands and feet prior to entering a facility.

Electrolyzed Oxidizing Water can be used to sanitize floors and contact surfaces of a facility by direct application, pressure spraying, or fogging.

On-Site and On-Demand

ECOLOXTECH systems are compact and easy to install. Systems are designed to generate Electrolyzed Oxidizing Water on-site and on-demand from an additive made yourself with just table salt and water.

What is Electrolyzed Oxidizing Water?

Electrolyzed Oxidizing Water is electrolytically generated hypochlorous acid (HOCl), a neutral-to-acidic electrolyzed water. HOCl has been studied for over 100 years and it is an undeniable fact that it is a more powerful oxidant than chlorine bleach.

Only within the last 30 years have we been able to generate solutions of near 100% HOCl in such a stable form. HOCl kills bacteria, bacterial spores, and viruses 100 times more effectively than chlorine bleach.


How does it work?

Electrolyzed Oxidizing Water is a powerful oxidant (800 to 1000 mV) that can kill microbial pathogens immediately upon contact by damaging cell walls or inactivate the pathogen by entering and disrupting proteins, lipids, and DNA.

Has it been researched?

In the last 30 years we have collected over 300 published research articles supporting the use of Electrolyzed Oxidizing Water. Nearly every common bacterial pathogen has been studied such as E. coli, Salmonella, Listeria, Vibrio, Staphylococcus, MRSA, spore forming bacteria, and many common viruses (including Norovirus) and fungi. To learn more please visit our research page and search by microbe or industry to find applicable research.

What about regulation from FDA, USDA, and EPA?

We have pages dedicated to the regulation of electrolyzed water as it pertains to the FDA, USDA, and EPA. Please visit our pages for more information. In regards to healthcare sanitation, see our page for the CDC.

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Beverage & Dairy Plant Sanitation

Electrolyzed Oxidizing Water (EOW) can replace toxic concentrated chemicals being used for beverage and dairy plant sanitation. EOW is not only safe but highly effective against microbial pathogens that cause foodborne illness. EOW has been shown in repeated studies to reduce and inactivate Salmonella, Listeria, and E. coli. EOW is also effective against hard to kill sporeforming bacteria such as Clostridium and Bacillus. EOW has many applications within a facility from hand sanitation, to cleaning and sanitizing contact surfaces, tools, equipment, bottles, and CIP systems.

CIP Systems

CIP systems can be degreased and sanitizied in a two step process using Eco-Friendly Cleaner & Degreaser (alkaline electrolyzed water) followed by ECOLOXTECH Cleaner & Sanitizer (neutral-to-acidic electrolyzed water).Freshly generated EOW is a mixed oxidant solution primarily composed of hypochlorous acid but also of other powerful oxidants such as ozone and chlorine dioxide. These mixed oxidants, when injected directly into CIP systems, are highly effective at dislodging and eradicating biofilm from within pipes, vessels, process equipment, and filters. 

    Pressure Spraying and Fogging

    When cleaning and sanitizing contact surfaces, tools, equipment, or large rooms, EOW can be appied by pressure sprayers or fogging. As long as the electrolyzed water (hypochlorous acid) makes contact with the microbial pathogens in liquid form, it is effective as an antimicrobial.

    Inactivating Microbial Pathogens

    Research has consistently demonstrated that electrolytically generated hypochlorous acid is effective at inactivating the major foodborne pathogens:

    • Clostridium perfringens
    • Campylobacter spp.
    • E. coli (O157)
    • Listeria monocytogenes
    • Norovirus
    • Salmonella
    • Staphylococcus aureus
    • Toxoplasma gondii