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Appl. Sci. 2022, 12, 6639 8 of 15 coriander washed with ozonized water for 5 min, followed by washing with electrically oxidized water (pH—2.45; electrical conductivity—1130 mV; available Cl—15.2 mg/L) for 5 min, effectively reduced the initial count of microbes and slowed down the growth of microbes during storage [87]. Eggshells can be used as a medium for the spread of human pathogens because eggshells may contain E. coli O157: H7, Yersinia enterocolitis, Listeria monocytogenes, and Salmonella. Pathogenic bacteria in incubation plants are usually removed by using glu- taraldehyde gases, formaldehyde, atomized hydrogen peroxide, or aldehyde. Hence, disinfecting agents can pose a health risk to chickens and human beings [87,88]. Electri- cally oxidized water (pH—2.2; electrical conductivity—1150 mV; available Cl—8.0 mg/L) while using an electrostatically intensified spray system can thoroughly remove Salmonella, Staphylococcus, and Listeria monocytogenes. A study was conducted under conditions where a 15 s wash time with an electrically oxidized spray to sterilize the animal’s stomach inducted with fecal material containing Listeria, Salmonella, and Campylobacter [89]. Re- cent studies showed that sprinkling with electrically oxidized water (pH—2.4, electrical conductivity—1160 mV, available Cl—50 mg/L) for 15 s could limit the proliferation of Listeria monocytogenes, Salmonella typhimurium, and E. coli. The population capacity was 1.23, 1.67, and 1.81 log on the stainless-steel surface, and it was deduced that a longer contact time could increase the disinfection effect [66,90]. It was reported that in order to sterilize bovine hides before slaughter, electrically oxidized water constituting 70.0 mg/L of available Cl was sprayed sequentially at a temperature of 60 ◦C. Sprays can reduce the amount of anaerobic bacteria by 3.5 logs CFU/100 cm2 and the number of Enterobacter by 4.3 log CFU/100 cm2. Recently, soaked or sprayed Listeria monocytogenes and hams with electrically oxidized water (pH—2.3; electrical conductivity—1150 mV; available Cl—45 mg/L) and/or ER water. At a storage temperature of 4 ◦C for 7 days, no significant difference was found between the hunter sausages, Frankfurt sausages, and hams. Elec- trolyzed water has been used in the medical field for over a century. Before antibiotics were available, electrolyzed water was used to irrigate and disinfect wounds in World War I. The main challenge of using this disinfectant has been keeping it in a stable form for use as a disinfectant. Statistical results have shown that electrically oxidized water has no harmful “whitening” effect on the superficial layer of the instantly tested meat [91,92]. Table 2 shows food the safety applications of different types of electrolyzed water in the food industry. Table 2. Food safety applications of different types of electrolyzed water. EW Generating Machine NEW AEW NEW SAEW SAEW SALcEW SAEW Salt/Acid Used as Substrate NaCl (1.0%) NaCl (0.1–0.2%) NaCl (25%) NaCl (0.1%) HCl (2%) NaCl (0.9%) NaCl (0.6%) and HCl (0.15%) pH Reported Food Safety Application Lettuce, corn salad, 8.6 shredded carrots, freshly cut iceberg lettuce 2.5 Alfalfa seeds and sprouts, tomatoes 8.27 Plastic and wood cutting boards 5.9 Pure culture 5.8 Pure culture 6.2–6.3 Freshly cut spinach 6–6.5 Pure culture, Lettuce, pork Target Pathogen Reference Salmonella, Escherichia coli [90] E. coli O157:H7, [93] Listeria monocytogenes Staphylococcus aureus, Listeria [94] monocytogene, Pseudomonas Vibrio vulnificus [77] Escherichia coli, Salmonella, [83] S. aureus Total bacteria, yeast, molds, E. coli O157:H7, [73] Listeria monocytogenes Total bacteria, Listeria monocytogenes [67,70] NEW: Neutral electrolyzed water; AEW: Acidic electrolyzed water; SALcEW: Slightly acidic low concentration electrolyzed water; SAEW: Slightly acidic electrolyzed water.PDF Image | Electrolyzed Water in the Food Industry
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