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50 Khalid et al. / Food Research 5 (Suppl. 1) (2021) 47 - 56 during the visit. The themes and similarity of the notes were analysed. 3.2 Challenges of cleaning from Small and Medium Enterprise (SME) perspectives Based on the group discussion (meeting) and individual reflection of production workers, four major problems were identified which are: 1) difficulty in selecting the cleaning and disinfection chemical, 2) limited knowledge in cleaning and disinfection process, 3) budget constraints and 4) limited storage area. First, in implementing a cleaning program, the selection of good cleaning detergents is very difficult for SMEs. They claim that food-grade detergents are expensive and eventually can become a burden. Thus, they tend to purchase a cheap cleaning detergent without any proper material safety data sheet (MSDS). Second, they believe visual cleanliness is the only indicator which can validate their cleaning programs. Most of the SMEs are unaware of cleaning indicators for food industries which are physical (visual, touch and smell), microbiological and chemical cleanliness (Khalid et al., 2019). These indicators are also known as cleaning target for some food industries. These three cleanliness indicators are important to ensure the products are safe and do not contaminate microbiologically, physically and chemically (Walton, 2008). Moreover, a clean environment contributes to a more healthy and safe working environment for workers. Maintaining cleanliness in food manufacturing premise is of the utmost importance to create a safe, enjoyable, comfortable, and stress-free environment for workers in the food industry (Khalid et al., 2019). Third, food SMEs have a limited budget which constraints them in implementing a good cleaning process. They tend to skip the costly cleaning process such as hot water rinsing. Hot water rinsing is used to melt the invisible fat layer which is commonly found in meat processing area (Khalid and Ab Aziz, 2019). SMEs try to avoid boiler utilization as it will increase the operating and maintenance cost (Khalid and Ab Aziz, 2019). This hot water rinsing increases the cleaning performance and also capable to act as disinfectant in inactivating foodborne pathogens (Heinz and Hautzinger, 2007; Watkinson, 2008; Hui, 2012; Khalid et al., 2019). An expensive disinfectant chemical can be replaced with this hot water rinsing process at 75°C (Heinz and Hautzinger, 2007; Watkinson, 2008; Hui, 2012; Khalid et al., 2019). This will reduce the operating cost. However, most of food SMEs do not know about this and continue to purchase expensive disinfectant chemicals. Then, when they were asked if they are willing to accept other cleaning chemical solution, they stated that they are open for the suggestion as long as the alternative cleaning solution is cheap and effective. Thus, EW, which is environmentally friendly and cheap can be accepted in SME factories. Last but not least is the limited storage area. Bulk purchasing of cleaning chemicals can reduce the total cleaning chemicals cost. However, the storage area of SMEs is quite small. Most of the SME factories were set -up in a small and limited factories area. Thus, they have small chemical storage area which they have to store all unused (unopened bottles) chemicals, used chemicals, expired chemicals and cleaning apparatus (brushes, sweep, sponge etc.). Disposal of expired chemicals can be costly. Thus, they eventually decided to store the expired cleaning chemicals. EW which can be generated on-site does not need big space for storage and does not require further wastewater treatment. These are the key criteria which enhance the acceptance of EW in SME for cleaning and sanitation. 3.3 Electrolyzed water as an affordable and green cleaner Electrolyzed water is claimable as a green and cheap cleaner with high potential as detergents for both cleaning and disinfection (Al-Haq et al., 2005; Rahman et al., 2016). Based on the interviews with SMEs, they are willing to accept this technology as the cost using EW is low because the only operating expenses are water, salts, and electricity in order to run the electrolyzing unit (Al-Haq et al., 2005; Rahman et al., 2016). However, the cost for initial capital investment to purchase the EW generator is not considered when calculating the cost. To date, there is no report made on the cost advantages regarding the usage of electrolyzed water in food industries. The actual cost advantage needs to be determined (Dev et al., 2014). The actual cost should consider the price of the initial purchase of EW generator, the shelf life of the EW generator, shelf life of electrode’s materials (material for cathode and anode for electrolysis) and the membrane’s shelf life. There are two main corrosive components in electrolyzed water which are salt and chlorine (Khalid, Sulaiman, Ab Aziz et al., 2020). Corrosion will reduce the electrode’s material performance by reducing the current flow (Hsu et al., 2015, Khalid, Sulaiman, Ab Aziz et al., 2020). Eventually, the brown precipitate formed due to corrosion can attach to the membrane and eventually limiting the ion-exchange process (Khalid, Sulaiman, Ab Aziz et al., 2020). Frequent replacement of electrodes and membrane is needed. Therefore, future analysis may include short- and long-term cost analyses. Alkaline electrolyzed water (AlEW) contains sodium hydroxide (Table 1); a grease-cutting cleaner which is eISSN: 2550-2166 © 2020 The Authors. 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