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Appl. Sci. 2022, 12, 6639 11 of 15 References 3. Conclusions EW, an environment-friendly sanitizer, manifests strong antimicrobial properties in various industries, including the food, pharmaceutical, and agricultural industries. Through the development of novel EW such as Strongly Alkaline Electrolyzed Water (StALEW) and Slightly Acidic Electrolyzed Water (SAEW), many of the issues related to corrosiveness that were posed to StAEW and AEW have been resolved. The properties of EW depend on various parameters, such as the temperature of the water, ORP, ACC, electrolyte type, storage conditions, salt concentration, and water flow. The effect of water hardness on sanitizing efficiency needs to be researched further. EW can be utilized in a diverse range of food products and is thereby an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. However, standard operating procedures (SOPs) and proper legislation are needed for direct contact with high porosity foods and equipment surfaces for microbial inactivation. Therefore, through proper research, a dynamic and advanced approach to ensuring sustainable food safety can be developed to overcome all the limitations. Author Contributions: Conceptualization, K.S. and A.K.; methodology, S.J.U.R.; validation, N.S. and M.R.; collection of the literature, reviewing and editing, M.R., A.S., A.D., M.A.S., M.K., K.S., A.K., S.J.U.R., N.S., Y.A., M.T., S.P.B. and J.M.L. All authors have read and agreed to the published version of the manuscript. Funding: This work was supported by a grant of the Ministry of Science and Higher Education of the Russian Federation for large scientific projects in priority areas of scientific and technological development (grant number 075-15-2020-775). Institutional Review Board Statement: Not applicable. Informed Consent Statement: Not applicable. Data Availability Statement: The data may be available upon request. Acknowledgments: The authors are highly thankful to the Department of Food Science and Tech- nology for their contribution, and all authors agreed to publish this final version of the manuscript. Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01). Conflicts of Interest: The authors declare no conflict of interest. 1. Ishaq, A.R.; Manzoor, M.; Hussain, A.; Altaf, J.; Javed, Z.; Afzal, I.; Noor, A.; Noor, F. Prospect of microbial food borne diseases in Pakistan: A review. Braz. J. Biol. 2021, 81, 940–953. [CrossRef] [PubMed] 2. Bisht, A.; Kamble, M.P.; Choudhary, P.; Chaturvedi, K.; Kohli, G.; Juneja, V.K.; Sehgal, S.; Taneja, N.K. A surveillance of food borne disease outbreaks in India: 2009–2018. Food Control 2021, 121, 107630. [CrossRef] 3. Camino Feltes, M.M.; Arisseto-Bragotto, A.P.; Block, J.M. Food quality, food-borne diseases, and food safety in the Brazilian food industry. Food Qual. Saf. 2017, 1, 13–27. [CrossRef] 4. Lee, H.; Yoon, Y. Etiological agents implicated in foodborne illness world wide. Food Sci. Anim. Resour. 2021, 41, 1. [CrossRef] [PubMed] 5. World Health Organization. Global Health Observatory Data Repository-Road Traffic Deaths Data by Country. 2020. Available online: https://www.who.int/gho/road_safety/mortality/traffic_deaths_number/en/ (accessed on 28 June 2020). 6. Debuisson, N.; Gurevich, R.; Even, R. Bacterial and Viral contamination of table forks, table spoons, dessert forks and teaspoons in restaurants, coffee shops, and university/hospital cafeteria. Int. J. Curr. Microbiol. Appl. Sci. 2021, 1–20. 7. Fung, F.; Wang, H.S.; Menon, S. Food safety in the 21st century. Biomed. J. 2018, 41, 88–95. [CrossRef] 8. Kang, Y. Food safety governance in China: Change and continuity. Food Control 2019, 106, 106752. [CrossRef] 9. Maeda-Yamamoto, M. Development of functional agricultural products and use of a new health claim system in Japan. Trends Food Sci. Technol. 2017, 69, 324–332. [CrossRef] 10. Tolar, B.; Joseph, L.A.; Schroeder, M.N.; Stroika, S.; Ribot, E.M.; Hise, K.B.; Gerner-Smidt, P. An overview of PulseNet USA databases. Foodborne Pathog. Dis. 2019, 16, 457–462. [CrossRef] 11. Wu, M.Y.; Hsu, M.Y.; Chen, S.J.; Hwang, D.K.; Yen, T.H.; Cheng, C.M. Point-of-care detection devices for food safety monitoring: Proactive disease prevention. Trends Biotechnol. 2017, 35, 288–300. [CrossRef]PDF Image | Electrolyzed Water in the Food Industry
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