Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

Electrolyzed Oxidized Water (EOW): Non-Thermal Approach for Decontamination of Food Borne Microorganisms in Food Industry

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Subrota Hati*, Surajit Mandal, P. S. Minz2, Shilpa Vij, Yogesh Khetra, B. P. Singh, Dipika Yadav

Abstract Electrolyzed Oxidized Water (EOW) is produced by passing a dilute salt solution through an electrolytic cell, having anode and cathode electrodes. The anode and cathode are separated by a bipolar membrane. Negatively charged ions— chloride and hydroxide in the diluted salt solution move to the anode to give up electrons and become gas (O2, Cl2) and hypochlorous acid and having redox potential of +700 to +800 mV with pH 4.0. It has a strong oxidation potential and a shortage of electrons giving it the ability to oxidize and sterilize. In microbial inactivation process, oxidized water damage cell membranes, create disruption in cell metabolic processes and essentially kill the cell. EOW, also a strong acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. It is easy to handle and suitable for the sanitation of the plant and decontamination of foods. Electrolyzed water has been tested and used as a disinfectant in the food industry and other applications.