Electrolyzed Water for Food Processing
The key contributing factor to poor quality is spoilage and the unavoidable presence of micro-organisms within the processing environment. While most processing plants have adopted strategies to tackle contamination, these mostly chemical interventions are not without their limitations.
As a general rule, chemicals are not permitted to contact directly with food and ingredients due to their hazardous nature and the potential for residues on food which may affect the taste. Not only are chemicals hazardous in food environments, but in some cases have shown to be increasingly ineffective in controlling microbial contaminants.
Ongoing studies have shown that various bacteria react differently to different disinfectants. Micro-organisms continue to develop resistance to frequently used food-grade disinfectants, much like many antibiotics in medical applications. While a diverse array of chemical regimes may currently be the norm, this is destined to change as the food industry is exposed to alternative technologies.
What is the solution?
Electrolyzed Water Technology, also known as anolyte, generates a relatively stable (up to 18 months) and elevated micro-electrical charge in water. As with all other living organisms, microbes require energy to survive. Anolyte solution destabilizes the immediate energy environment where microbes can live - thus eliminating them. Moreover, the micro-organisms have shown to be unable to build up a tolerance to this charge-based technology.
Anolyte industries deliver a proven natural sanitation and detergent solution to the food and beverage processor without compromising product quality, safety, plant, and personnel. Anolyte eliminates harmful micro-organisms and has been proven effective in the shelf life extension of perishable food products.
Water purification in Anolyte ECO units is achieved by oxidation and reduction that destroy and neutralize all hazardous substances. The concept of water treatment in Anolyte ECO units removes everything harmful and alien to a human body and retains all that is beneficial.
Anolyte water possesses excellent absorption and hydrating potential, having a smaller cluster size and greater concentration of soluble minerals. It reduces over-acidic conditions, and increases stabilized oxygen in the human body, contributing to better digestion. Anolyte water is slightly alkaline, has a low ORP (Oxigen Reduction, redox potential), and is rich in electrons, making it an antioxidant.
Research on the effects of Anolyte water has been carried out since the 1950s. Data has been collected, indicating clean water is paramount for good health. If combined with a well-balanced diet of fruit, vegetables, vitamins, minerals, and regular exercise, it can rid acidic waste and improve symptoms of several common ailments.
Government of Canada Agriculture Research on Electrolyzed Water
Food Engineering Technology for Food Safety
Emerging Green Process: Electrolyzed Water (Super Water) to remove pathogenic bacteria, pesticide residue, mycotoxins, fungal mold from raw material surfaces for food safety applications
Effective removal of pathogenic bacteria, such as Escherichia coli O157:H7, Listeria monocytogenes, Bacillus Cereus and Salmonella sp., and hepatitis B virus and human immunodeficiency virus (HIV), germinations of many fungal species;
No adverse impact on the environment and no toxin-chemical residue in the end products;
No change of texture, appearance, color, flavor, taste of food and material;
Extension of storage time and shelf life of fruits and vegetables;
Electrolyzed water is an innovative and effective antimicrobial agent characterized by its high efficiency, broad antimicrobial spectrum, low cost, high-level security, and non-toxic residue. It has been broadly used to remove pathogenic bacteria, pesticide residue, mycotoxins from surfaces of poultry carcasses, beef, pork, seafood, eggs, alfalfa seeds, leafy green vegetables, sprouts, fruits (pears, apples, peaches, tomatoes, strawberry, etc.), equipment, and more.
Spraying super water on minimally -processed fruit and vegetable products (fresh-cut) before being sent to supermarkets.
Extended storage time and shelf life for fruits and vegetables.
Spraying super water on surfaces of raw meat products like poultry, pork, and beef to remove the pathogen.
Development of innovative "green" processes of electrolyzed water to remove pathogenic microorganisms from surfaces of vegetables(Collaborative U of Guelph Project);
Freshness indicator for intelligent packaging applications (Collaborative OMAFRA Project);