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14 Athayde, D.R. et al./IFRJ 25(1) : 11 - 16 Conclusion EW is a emerging technology and its main use is food microbiology, because in literature, good results was founded with this objective. A great number of mechanisms are related and the effect was based in one or more ways evolving chlorine species, ORP and others, to targets bacterial enzyme, membrane damage and others. Type of application (spray, dip, or others), pH, FCC, ORP, amount of water, temperatures, dipping time and others are just some variables that can be combined to find the better results of EW application. Generally, AEW and SAEW are utilized, but BEW can have good actions in food, by the way this water is less studied than acid fractions. EW have vantages and advantages, and is important to understand the better way of application and characteristics of this technology with high potential to use in food industry. References Al-Haq, M.I., Sugiyama, J. and Isobe, S. 2005. 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