Applications of Electrolyzed Water as a Sanitizer in the Food and Animal-by Products Industry

• Main Authors: Juan C. Ramírez Orejel, José A. CanoBuendía
• Format: Article
• Language: English
• Published: MDPI AG 2020-05-01
• Series: Processes
• Subjects: electrolyzed water; foodborne pathogens; sanitization
• Online Access: https://www.mdpi.com/2227-9717/8/5/534

Food demand is increasing every year and, usually animal-derived products are generated far from consumer-places. New technologies are being developed to preserve quality characteristics during processing and transportation. One of them is electrolyzed water (EW) that helps to avoid or decrease the development of foodborne pathogens, or losses by related bacteria. Initially, EW was used in ready-to-eat foods such as spinach, lettuce, strawberries, among others; however, its application in other products is under study. Every product has unique characteristics that require an optimized application of EW. Different sanitizers have been developed; unfortunately, they could have undesirable effects like deterioration of quality or alterations in sensory properties. Therefore, EW is gaining popularity in the food industry due to its characteristics: easy application and storage, no corrosion of work surfaces, absence of mucosal membrane irritation in workers handling food, and it is considered environmentally friendly. This review highlights the advantages of using EW in animal products like chicken, pork, beef, eggs and fish to preserve their safety and quality.