Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad-spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems, including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in food processing. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. Acidic EW, in particular, has shown limited efficacy on utensils, food products, and surfaces due to various factors, the most important of which include the type of surface, presence of organic matter, and type of tap water used. Comprehensive Reviews in Food Science and Food Safety, Volume 15, Issue 3, pages 471–490, May 2016. CLICK HERE to read full article.
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