Summary
Abstract
Electrolyzed oxidizing water (EOW) can be considered in the agrofood industry as a new antimicrobial agent with disinfectant, detoxifying, and shelf-life improvement properties. EOW is produced by electrolysis of water, with no added chemicals, except for sodium chloride. The antifungal and detoxifying mechanisms of EOW depend mainly on: pH, oxidation-reduction potential (ORP), and available chlorine concentration (ACC).
Study details
- Published in: Food Control
- Microbes studied: Fungi, mycotoxins
Source
Source: Food Control
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Fungi (general) |
| Relevant sectors | Agriculture & Livestock, Food safety, Produce & Packing |
| Publication | Food Control |
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.