Electrolizing for Food Safety

What is Electrolizing?

Electrolizing is a process that uses electrolyzed water to sanitize food and food contact surfaces. It involves passing an electric current through a solution of water and salt, which creates two types of water: acidic electrolyzed water (AEW) and alkaline electrolyzed water (AlEW). AEW is used as a disinfectant, while AlEW is used for cleaning and removing pesticides.

How Does Electrolizing Ensure Food Safety?

Electrolizing is an effective method for killing bacteria, viruses, and other pathogens on the surface of fruits, vegetables, and other food products. The acidic electrolyzed water has a pH level of around 2.5-6.5, which is strong enough to kill pathogens but safe for human consumption. It is also eco-friendly, as it does not leave behind any harmful residues on the food.

Benefits of Electrolizing

There are several benefits to using electrolizing for food safety. It is a cost-effective method, as it eliminates the need for chemical sanitizers and reduces water usage. It is also a non-toxic and environmentally friendly alternative to traditional sanitizing methods. Additionally, electrolizing can extend the shelf life of fruits and vegetables by reducing the growth of spoilage-causing bacteria.

Applications of Electrolizing

Electrolizing can be used in various food processing facilities, restaurants, and homes to ensure food safety. It can be used to sanitize kitchen surfaces, utensils, and equipment, as well as to disinfect fruits, vegetables, and seafood. It is also used in the agricultural industry to wash and sanitize fruits, vegetables, and eggs before packaging and distribution.