Summary
Abstract
This paper discussed the effectiveness of using electrolyzed (EO) water for shelf-life extension for aquatic foods including live shellfish, and for sanitizing water and food contact surfaces. Highlight focused on the effectiveness of EO water on microorganisms and on the different parameters affecting efficacy which includes organic matter, exposure time, temperature, EO water properties, and inactivation of microbes.
Study details
- Published in: Journal of Aquaculture Research & Development 6.1 (2015): 1
- Microbes studied: Total Microbial Count
Source
Source: Journal of Aquaculture Research & Development 6.1 (2015): 1
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Total microbial count |
| Relevant sectors | Food Processing, Seafood |
| Publication | Journal of Aquaculture Research & Development, 2015 |
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.