Understanding Electrolyzed Water

Electro- Chemical-Activation (ECA) technology converts tap water into a disinfectant known as hypochlorous acid which has been proven to be 80% more powerful at 50 ppm than chlorine bleach at 200 ppm, yet it is harmless to the environment and people. ECA-technology simultaneously produces a second stream of water in the form of sodium hydroxide that can be used as an effective detergent and grease cutter. Our multi-purpose, anti-microbial system is so safe, effective and affordable that it is changing the food industry’s approach to public health.

This core technology is a few years old, but like most new technologies it has suffered from a variety of Achilles heels. One drawback came as a result of the fact that the core technology only provided maximum effectiveness of the disinfectant for 72 hours. This means that it could only be used in real time. A second problem stemmed from the fact that the resulting solution could be corrosive and harmful to certain metal products. Residual salt was often left behind on fruits, vegetables and flat surfaces causing alterations in texture, taste and leaving a film on surfaces. Manufacturers studied these problems and developed enhancements to the technology that now produces Electrolyzed Water that maintains maximum efficacy for up to three months, virtually eliminated the corrosion problem and our water leaves no salt residue. This means users can produce Electrolyzed Water and store it for constant use as needed, apply the solution directly to food products and clean and sanitize any surface with no chemical or physical residue of any kind.

As a result of the technical innovations, you now have access to a safe, effective way to sanitize anything in a food services or hospitality operation. Now you can say goodbye to all those toxic chemicals and have a safe, non-toxic operation in the back and front of your business.

What exactly is electrolyzed water?

Q. How long does Neutral Electrolyzed Water maintain full or near full efficacy?

A. This depends fully on the device that produces Electrolyzed Water and how Electrolyzed Water is stored. Neutral Electrolyzed Water (pH 7, ORP>900mV and ~500ppm FAC) proved to be bactericidal for up to 12 months and sporicidal for 3 months. Fact is that Electrolyzed Water is most effective when used immediately after onsite-generation.

Q.Is the salt used in your process special or difficult to find?

A. No. The salt must be 99.99% pure NACL and is available from any distributor that distributes Morton products. It costs about $10 for 80 pounds.

Q. If hypochlorous acid is a chloride solution will it cause corrosion?

A. Any chloride compound causes corrosion. One of the enhancements to the core technology that we have made is to create the solution with fewer chloride ions; therefore, the rate of corrosion with electrolyzed water from our machine is drastically reduced.

Q. Tap water can have all sorts of impurities that can cause scaling. Is this a problem with your machine?

A. The advanced design of The Electrolyzer 1000 eliminates the scaling issue. There is no need to reverse polarity of the electrodes which facilitates better utilization of different materials for both the cathode and the anode.

Q. How do you avoid residual salt or acid on solid surfaces or on food itself when your electrolyzed water is applied to them?

A. Simple, advanced ECA technology allows  to use less saline ions so some manufactureres have (almost) eliminated residual.  There is no acid residual because hypochlorous acid is a gas that can only exist in an aqueous environment. Once the water evaporates, the HOCL goes off into the air as vapor.

Q. Can I decrease the number of pathogens on kitchen tools by treating them with electrolyzed water?

A. Yes. Tests conducted by faculty in the Department of Food Science and Technology at The University of Georgia proved that treating cutting boards with electrolyzed water which were inoculated with E. Coli O157:H7 reduced populations of both pathogens by a 5.0 log CFU/100cm. In the same study, Listeria monocitogenes biofilms on stainless steel surfaces were reduced by 9 log cycles when exposed to electrolyzed water for 300 seconds. This indicates that electrolyzed water can be effective in eliminating biofilms in vegetable spray systems and in ice machines.

Q. Salmonella is a serious threat in the commercial kitchen. How does your electrolyzed water work on that pathogen?

A. In those same tests at The University of Georgia, after five minutes of exposure to only nine milliliters of electrolyzed water, salmonella was reduced by 7 log CFU/ml in five minutes. All colonies were completely inactivated within 10 minutes.

Q. Commercial vegetable wash is dangerous to use on vegetables, but washing with tap water actually introduces bacteria. Can I effectively sanitize my vegetables with electrolyzed water?

A. Yes. A study conducted by The Institute of Food Technologists and published in The Journal of Food Science, concluded that electrolyzed water containing between 15 and 50 ppm available chlorine is effective as a disinfectant for fresh cut vegetables without causing discoloration or altered flavor or texture. The effectiveness appeared to be greater than that reported for other disinfectant chemicals.

Q. Mushrooms are both delicate and extremely susceptible to bacterial infestation. Can I use electrolyzed water to reduce bacteria on mushrooms and extend shelf life?

A. Yes. The Department of Agricultural “&” Biological Engineering at Penn State University concluded that treating mushrooms with electrolyzed water is a practical strategy to reduce bacterial populations and improve the quality and shelf life of mushrooms.

Q. Is electrolyzed water effective in killing bacteria on fruits?

A. Yes. At the 220th meeting of scientists of the American Chemical Society, Professor Yen-Con Hung reported that in tests on lettuce, apples, strawberries, cantaloupe and alfalfa sprouts electrolyzed water was very effective at killing pathogenic bacteria with no effect to quality, appearance or taste.

Q. When is the best time to apply electrolyzed water to produce?

A. According to the Vice President of scientific “&” technical affairs at the Fresh Fruit and Vegetable Association, applying electrolyzed water could be used in the packing process to sanitize and treat produce.

Q. Can electrolyzed water be used effectively as a hand sanitizer?

A. Yes. Doctors at the University of Tokyo Hospital found that electrolyzed water containing 20 to 22 ppm of free hypochlorous acid produced reduction of Staphylococcus aureus and E. Coli equal to chlorine bleach at 60 ppm.

Q. Can electrolyzed water be a health hazard to humans in the way that other sanitizing chemicals are?

A. No. According to Professor Hung at The University of Georgia, “Electrolyzed water is not hazardous to humans.”

Q. Chicken can contain a great deal of Campylobacter. Is electrolyzed water effective for sanitizing chicken carcasses?

A. Yes. A study published in the Wellness Directory of Minnesota stated that during poultry washing complete inactivation of C. jeguni occurred within 10 seconds after exposure to electrolyzed water. Additionally, the study concluded that electrolyzed water could also be effective in preventing cross contamination in processing environments.

Q. Can ice made from electrolyzed water preserve seafood better than ice made from tap water?

A. Yes. As ice made from tap water melts, it literally inoculates seafood with any variety of bacteria. Scientists in Japan and South Korea tested the effects of ice made from electrolyzed water on a variety of pathogens including Pseudomonas flourescens, Pseudomonas putida, E. Coli O157:H7, Vibrio vulnificus and Vibrio parahaemolyticus on Saury Oysters and shrimp. Test results determined that all of the mentioned organisms were significantly reduced when 500 ml of bacterial suspensions were treated with 5 gallons of crushed electrolyzed ice for more than 30 seconds. The electrolyzed ice reduced coliforms and aerobes by 2.0 to 3.0 log CFU/m. The results suggest that the use of electrolyzed ice can be more effective to ensure the freshness and safety of fishery products vulnerable to microbial contamination.

Q. Can you quote results of any side by side comparisons using electrolyzed water versus not using it?

A. At Le Cordon Bleu School of Culinary Arts, two halves of the same haddock filet was wrapped in plastic wrap. One half was treated with electrolyzed water, the other was not. The treated half was kept refrigerated for seven days and remained fresh with perfect color and remained odorless. The untreated half was unusable after just three days. In an identical experiment treated chicken remained odorless for seven days. Untreated chicken had noticeable odor after five days.

Q. So where in my food processing operation can I use electrolyzed water?

A. Anywhere and on anything that needs to be bacteria and virus free. In a restaurant electrolyzed water can be used on any food product without rinsing with tap water. It can be used on any food preparation area and on any surface. It can also be used as an effective hand sanitizer. Electrolyzed water produced from the Award Winning Electrolyzer 1000 is the most versatile and possibly the most effective sanitizer used in the food services and food processing industry.

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