Application of electrolyzed water in the food industry

Yu-Ru Huang(a), Yen-Con Hung(b), Shun-Yao Hsu(c), Yao-Wen Huang(d,e), Deng-Fwu Hwang(d)
a. Department of Food Science, National Penghu University, Penghu, Taiwan, ROC
b. Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA 30223-1797, USA
c. Graduate Institute of Food Science and Technology, National Taiwan University, P.O. Box 23-14, Taipei 106, Taiwan, ROC
d. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, ROC
e. Department of Food Science and Technology, Center for Food Safety, University of Georgia, Athens, GA 30602-7610, USA
Abstract Electrolyzed oxidizing (EO) water has been regarded as a new sanitizer in recent years. Production of EO water needs only water and salt (sodium chloride). EO water has the following advantages over other traditional cleaning agents: effective disinfection, easy operation, relatively inexpensive, and environmentally friendly. The main advantage of EO water is its safety. EO water which is also a strong acid is different from hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. Electrolyzed water has been tested and used as a disinfectant in the food industry and other applications. A combination of EO water and other measures is also possible. This review includes a brief overview of issues related to the electrolyzed water and its effective cleaning of food surfaces in food processing plants and the cleaning of animal products and fresh produce. Published by Elsevier Ltd.