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Electrolyzed Oxidizing Water Technology

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Resource Magazine. 18(5): 12-13. @2011
Authors:   Satyanarayan R. S. Dev, Kuan-Chen Cheng, and Ali Demirci
Keywords:   foodborne illnesses, antimicrobials, disinfecting agents, sanitation technology, electrolyzed oxidizing water, EO water

The estimated cost of foodborne illnesses caused by major pathogens in the United States is up to $37 billion annually in medical costs and lost productivity. Industrial food decontamination techniques, such as pasteurization, thermal sterilization, irradiation, washing, and addition of antimicrobials, play a significant role in preventing disease outbreaks related to foods. Traditional thermal processes may adversely affect food quality, especially for minimally processed foods such as fresh produce, raw meat, and seafood. Therefore, chemicals (such as oxidizing and reducing agents, salts, and organic acids) have been used as antimicrobials and disinfecting agents in order to maintain food quality and safety.

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