Electrolyzed oxidizing water for microbial decontamination of food

Kuan Chen Cheng, Satyanarayan R.S. Dev, Katherine L. Bialka, Ali Demirci

Research output: Chapter in Book/Report/Conference proceedingChapter

9 Scopus citations

Abstract

The growing demand for safe, minimally processed food and the disadvantages of traditional chemical- and heat-based methods of microbial decontamination have meant that new technologies are emerging for high quality, effective decontamination of food. Electrolyzed oxidizing water (EOW) is electrolyzed soft tap water with sodium chloride added. The user- and environmentally-friendly status of this method, coupled with its low cost, makes it an effective and suitable method for microbial decontamination. This chapter provides an overview of the production, properties and applications of EOW, as well as a section on potential future trends.

Original languageEnglish (US)
Title of host publicationMicrobial Decontamination in the Food Industry
Subtitle of host publicationNovel Methods and Applications
PublisherElsevier Ltd
Pages563-591
Number of pages29
ISBN (Print)9780857090850
DOIs
StatePublished - Jun 2012

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

Fingerprint Dive into the research topics of 'Electrolyzed oxidizing water for microbial decontamination of food'. Together they form a unique fingerprint.

  • Cite this

    Cheng, K. C., Dev, S. R. S., Bialka, K. L., & Demirci, A. (2012). Electrolyzed oxidizing water for microbial decontamination of food. In Microbial Decontamination in the Food Industry: Novel Methods and Applications (pp. 563-591). Elsevier Ltd. https://doi.org/10.1533/9780857095756.3.563