PDF Publication Title:
Text from PDF Page: 002
Appl. Sci. 2022, 12, 6639 2 of 15 According to statistics from the World Health organization, 23 million people in Europe suffer from foodborne illnesses with an annual mortality rate of 5000 individuals [5]. According to the data from Centers for Disease Control, in the USA, 1 out of 6 people are affected by the consumption of contaminated food or beverages, with annual death rate of 3000 individuals. As per the calculations of the United States Department of Agriculture, contaminated food and beverages costs more than 15.6 billion US dollars each year [6]. Scientific societies around the globe are continuously striving to establish safe and effective protocols and means to ensure food safety [7]. Food safety issues have always been a point of concern for food manufacturers, retailers, researchers, regularity authorities, and policymakers in developed as well as developing countries [8], such as Japan [9], the USA [10], Taiwan [11] and the United Kingdom [12]. Recent outbreaks in these countries have increased international concerns regarding the issue [13]. To date, numerous techniques have been designed to control incidences of food- borne diseases to ensure the provision of a safe food supply [14]. Most food processing establishments implement Hazard Analysis Critical Control Points (HACCP) in their systems as a preventive measure [15]. Incidences of food-borne illness outbreaks are still prevalent in the foodservice sector, including food stores, institutions, and fast-food restaurants, where food commodities receive multiple treatments to ensure their safety for consumption [16]. Even after implementing safety measures, the incidence of these issues indicates that hazards still exist in the food supply chain [17]. With increasing demands for processed food, the food chain is becoming complicated in terms of transportation, handling, storage, and processing, rendering the maintenance of a safe food supply a challenging task [13]. Another challenge is presented by the current environmental conditions that are increasing the urge to utilize natural resources [18]. To conserve energy and water re- sources [19], emerging technologies are being developed in an attempt to create reliable alternatives to restrict or eliminate the production of chemical residues produced during various operations [20]. These technologies, alternatives to the conventional methods, attempt to improve microbiological safety, physicochemical characteristics, and overall food quality [21]. Electrolyzed water technology, an invention of green chemistry, has gained popularity as a disinfection technique [22]. Electrolyzed oxidizing water, also regarded as Electrolyzed Strong Acid Aqueous Solution (ESAAS) [23] or Strong Acidic Electrolyzed Water (StAEW), is a novel antimicrobial that has been used globally for the past few years [24]. Numerous studies report the antimicrobial potential of electrolyzed water against a variety of microorganisms [25]. In the recent past, electrolyzed water has found its application in medicine, dentistry [26], agriculture, and the food industry [27]. In the various food industries, electrolyzed water is used as disinfectant for cutting tools, an antimicrobial agent for the carcasses of poultry birds [28], and for disinfecting eggs in the meat industry [29]. In the fruits and vegetable processing industries [30], lettuce [31], pears [32], peaches [33], sprouts [34], apples [35], tomatoes [36], alfalfa seeds [37], strawber- ries, and their respective forms of processing equipment are disinfected using electrolyzed water [38]. Electrolyzed water is not only inexpensive but is also far more effective than con- ventional cleaning agents [39]. Electrolyzed water kills pathogenic microorganisms [40] and protects the environment from the adverse impacts of hazardous chemical disinfec- tants [41]. Figure 1 shows a schematic diagram of electrolyzed water manufacturing. This process creates cheaper, safer, and more effective products compared to dangerous synthetic chemical preservatives such as acetic acid, sodium hypochlorite, and glutaralde- hyde [42]. In this review, some of the important characteristics of electrolyzed water will be elucidated, i.e., its antimicrobial, physical, and chemical properties; functional characteris- tics; and its utilization in food industries such as poultry, fruits and vegetable, egg, and seafood processing.PDF Image | Electrolyzed Water in the Food Industry
PDF Search Title:
Electrolyzed Water in the Food IndustryOriginal File Name Searched:
applsci-12-06639-v2.pdfDIY PDF Search: Google It | Yahoo | Bing
Salgenx Redox Flow Battery Technology: Power up your energy storage game with Salgenx Salt Water Battery. With its advanced technology, the flow battery provides reliable, scalable, and sustainable energy storage for utility-scale projects. Upgrade to a Salgenx flow battery today and take control of your energy future.
| CONTACT TEL: 608-238-6001 Email: greg@salgenx.com | RSS | AMP |