Poultry Processing

On-Site Generated Electrolyzed Water

Electrolyzed Oxidizing Water has been cleared by the FDA for no-rinse sanitation of poultry if generated from ECOLOXTECH systems. This includes carcasses, parts, trim, and organs. See the letter from USDA Organic.

Per the FDA, poultry can be submersed in electrolytically generated hypochlorous acid in poultry chillers at concentrations up to 60 ppm when generated from ECOLOXTECH systems. No post-rinse is required.

Electrolyzed Oxidizing Water is consistent with USDA organic labeling. Electrolyzed water (hypochlorous acid) is all natural, generated from food grade table salt, water, and electricity. See the letter from USDA Organic.

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 contact surfaces, equipment, floors and bathrooms.

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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Poultry and Processing Plant Sanitation

Electrolyzed Oxidizing Water (EOW), or electrolytically generated hypochlorous acid, has been approved by the FDA and USDA as an antimicrobial and as an ingredient that is safe and suitable on poultry. Electrolytically generated hypochlorous acid can be used on whole or eviscerated poultry at concentrations as high as 50 ppm. It is also approved for use in poultry processing water and poultry chiller water at concentrations up to 50 ppm. It is approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm.

Direct Sanitation of Poultry

The contamination of poultry during the slaughter and processing of carcasses is a major risk for subsequent foodborne infection. The levels of bacteria in chickens at the processing plant is related to the amount of bacteria found among birds on the farm. The CDC estimates that each year roughly 48 million people gets sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. Electrolytically generated hypochlorous acid is a powerful oxidant that is stable in solution. When saturating poultry contaminated with microbial pathogens, hypochlorous acid quickly inactivates the pathogens by damaging their cell walls and disrupting their internal proteins, lipids, and DNA. To learn more please visit our research page.


Sanitation in Poultry Chillers

The USDA has approved the use of electrolytically generated hypochlorous acid for use in poultry chillers at up to 50 ppm. Hypochlorous acid is considered a safe and suitable antimicrobial on poultry by the FDA and USDA. Electrolyzed water (hypochlorous acid) has demonstrated in numerous studies to be highly effective for inactivating E. coli O157:H7, Campylobacter, Salmonella enteritidis, and Listeria monocytogenes.

    Pressure Spraying and Fogging

    When cleaning and sanitizing contact surfaces, tools, equipment or large open areas, EOW can be appied via pressure sprayers or foggers. The active molecule in EOW is hypochlorous acid, a powerful oxidant that is stable in solution. Hypochlorous acid is approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm. EOW is highly effective at inactivating microbial pathogens when making contact in liquid form.

    Eliminating Chemicals and Employee Safety

    ECOLOXTECH electrolyzers eliminate the need for purchasing, transporting, storing, and preparing of toxic concentrated chemicals. Processing plants can switch to an environmentally friendly technology while saving time, space, and money. Electrolyzed water composed of hypochlorous acid is 100 times more effective than sodium hypochlorite yet requires no protective gear or safety equipment and is non-toxic, non-irritant, and eco-friendly.