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Independent studies have discovered the following benefits of mixed oxidants such as NEW when used in food processing: Very effective control of target bacteria, even at elevated pH values Equally effective in direct contact or clean in place (CIP) applications NEW is non-toxic, inexpensive to produce, and can be used in multiple applications due to its various inherent sanitizing characteristics. Food retailers can use it to wash incoming products, sanitize equipment, prevent cross- contamination, and clean their facilities. It can be used in food storage facilities in fogging systems to kill airborne pathogens, or in sanitized ice. Food processors can use it for cleansing processing equipment, eliminating biofilm from piping systems, and disinfecting surfaces and facilities. Food preparation facilities can use NEW to sanitize equipment and food prep areas to reduce the possibility of causing or spreading food borne illness. 9.2 Poultry Industry 9.2.1 Care of Chickens Many applications have been identified for NEW in poultry house sanitization. The use of NEW can result in: Enhanced fodder assimilation Improved weight gain Increased vitality Decreased mortality rates Decreased incidence of avian influenza Improved pest control on feathers (lice) Reduced need for antibiotics Suppressed disease transfer by spraying or soaking fecal piles This proven technology is already being successfully used in Europe and Canada, and is helping to protect the health of chickens by dosing their drinking water to remove biofilm and kill bacteria, misting or fogging the airspace in their living quarters, cleaning tools and equipment, and sanitizing the surfaces of living spaces (floors, walls). There is a push by the American public to reduce or ban antibiotic use in feed rations. Antibiotics are becoming ineffective in animals and humans, and are leading to the development of antibiotic-resistant “super bugs”. The use of NEW greatly reduces the need for antibiotics in animal feed rations due to the bactericidal nature of the solution. Because NEW effectively destroys microorganisms, they cannot build up resistance to NEW as they can to other sanitizers and disinfectants. 9.3 Egg Production In the egg processing facility, NEW can effectively be used to sanitize surfaces, egg grading and packing equipment, as well as the eggs themselves. Eggs can be sprayed with NEW to disinfect their surfaces, effectively decreasing the risk of a potential food borne outbreaks without adding costly toxic chemicals to the semi-permeable surface of the egg. In the University of Georgia’s poultry department, the use of NEW has been shown to have an impact on populations of pathogenic bacteria including Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes, all of which are common fresh egg contaminants. NEW was determined to be effective when used in conjunction with electrostatic spraying for the elimination of pathogenic populations of bacteria from egg surfaces, in many cases completely eliminating the pathogens. During commercial processing, eggs are washed in an alkaline detergent and then rinsed with chlorine to reduce dirt, debris, and microorganism levels. A study was performed to determine the efficacy of NEW to decontaminate Salmonella enteritidis and Escherichia coli K12 on artificially inoculated eggshells during this commercial egg washing process. Eggs were soaked in NEW at various temperatures and times. Treated eggs showed a reduction in population between > 0.6 to > 2.6 log10 cfu/g of shell for S. enteritidis, and > 0.9 and > 2.6 log10 for E. coli K12. Log10 reductions of 1.7 and 2.0 for S. enteritidis and E. coli K12, respectively, were observed for typical commercial detergent-sanitizer treatments, whereas log10 reductions of > 2.1 and > 2.3 for S. enteritidis and E. coli K12, respectively, were achieved using the NEW treatment. For the pilot-scale study, NEW was compared with the detergent-sanitizer treatment using E. coli K12. Log10 reductions of > 2.98 and > 2.91 were found using the NEW water treatment and the detergent-sanitizer treatment, respectively. The effects of 2 treatments on egg quality were 17 | P a g ePDF Image | Neutral Electrolyzed Water
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