Fresh produce industry's application of electrochemical disinfection method
Electrolyzed water (EW) is a disinfection technology that has been in use for over 150 years, with its origins tracing back to Great Britain during the late 1800s and early 1900s. This innovative solution has recently gained attention in the U.S. food industry, as electrolyzed water generators have been approved for various applications by the U.S. Environmental Protection Agency (EPA), U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture (USDA).
How Electrolyzed Water Works
EW is produced by commercially available electrolysis devices. The process involves applying electricity to water with a dilute salt content, resulting in two types of EW: basic electrolyzed water (BEW) and acidic electrolyzed water (AEW). These two types differ in their pH and oxidation-reduction potential (ORP).
The main end products of BEW are sodium hydroxide (NaOH) and those of AEW are hypochlorus acid (HOCl) and dilute hydrochloric acid (HCl). The antimicrobial activity of EW is believed to be due to the presence of chloride ions, low pH, and high ORP of AEW. AEW, in particular, has a pH of 2.5 to 3.5 and an ORP of 1000mV to +1200mV.
Advantages of Using Electrolyzed Water in the Food Industry
The advantages of using EW in the food industry are numerous. EW can effectively inactivate a wide range of foodborne pathogens by disrupting bacterial cell membranes, altering DNA, and preventing enzyme activation. This is due to its low pH, high ORP, and the presence of reactive species like hypochlorous acid and hydrogen peroxide.
EW is also environmentally friendly, as it does not leave harmful chemical residues and is considered safer than many traditional chemical disinfectants. It is used for sanitizing equipment, surfaces, and even foods such as lettuce and seafood in various food industry settings including restaurants and grocery stores.
Another advantage is that EW is produced by electrolysis on demand, reducing the need for storage of hazardous chemicals. Moreover, unlike thermal treatments, EW sanitation preserves the physical and nutritional qualities of food.
Challenges and Disadvantages
Despite its benefits, EW also presents some challenges. Electrolyzed alkaline water loses its potency rapidly and must be used soon after production, typically within minutes, limiting its practical storage and transport.
Reactive chlorine species in EW can react with contaminants in tap water, potentially forming undesired and harmful disinfection by-products. Electrolysis equipment can also be expensive to purchase and maintain, and the process needs careful monitoring to ensure the correct disinfectant potency.
Because its effectiveness relies on unstable reactive species, consistency in disinfection performance can be a challenge. Nevertheless, these challenges can be managed with careful planning and proper equipment maintenance.
Conclusion
Electrolyzed water offers an effective, environmentally safer alternative for food industry sanitation with some limitations related to stability, cost, and potential chemical byproducts. This balance makes it a promising technology when optimized for specific applications like food surface sanitization and equipment cleaning.
Researchers have proposed six mechanisms that control the microbial growth by EW, and it is used in various industries such as medical, dental, food processing, agriculture, and dairy due to its broad-spectrum microbial decontamination. As research continues and technology advances, the potential of electrolyzed water in the food industry is vast and exciting.
- In the scientific community, electrolyzed water (EW) has been recognized as a potential technology for health-and-wellness, being utilized in various industries that prioritize food safety, such as agriculture, dairy, and food processing.
- Recent advancements in technology have contributed to the increased usage of EW in the food and drink sector, with electrolyzed water generators being approved by U.S. regulatory bodies like the FDA, EPA, and USDA for diverse applications.
- The lifestyle benefits of implementing EW are tangible, as it offers health benefits due to its ability to inactivate foodborne pathogens and maintain food quality without affecting its physical and nutritional properties.
- While EW presents numerous advantages, challenges in terms of rapid potency loss, expensive equipment, and issues with chemical by-products must be addressed to ensure its successful and efficient implementation in the food industry.
