Poultry Processing

In the last 30 years we have collected over 300 published research articles supporting the use of Electrolyzed Oxidizing Water. Nearly every common bacterial pathogen has been studied such as E. coli, Salmonella, Listeria, Vibrio, Staphylococcus, MRSA, spore forming bacteria, and many common viruses (including Norovirus) and fungi. To learn more please visit our research page and search by microbe or industry to find applicable research.

What about regulation from FDA, USDA, and EPA?

We have pages dedicated to the regulation of electrolyzed water as it pertains to the FDA, USDA, and EPA. Please visit our pages for more information. In regards to healthcare sanitation, see our page for the CDC.

Meat and Processing Plant Sanitation

Electrolyzed Oxidizing Water (EOW), or electrolytically generated hypochlorous acid, has been approved by the FDA and USDA as an antimicrobial and as an ingredient that is safe and suitable on meat. Electrolytically generated hypochlorous acid can be used on meat directly for sanitation at concentrations as high as 60 ppm under Food Contact Notification (FCN) 1811. It is approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm. It is also approved for use in meat processing water at concentrations up to 5 ppm. Electrolyzed water (hypochlorous acid) has demonstrated in numerous studies to be highly effective for inactivating E. coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes.

Direct Sanitation of Meat

The contamination of beef during the slaughter and processing of carcasses is a major risk for subsequent foodborne infection. Bacteria present on hides, hooves and other external surfaces of the cattle at the time of slaughter are potential sources of contamination of the carcass and subsequently of all derived beef products. The Code of Federal regulations acknowledges under 9 CFR 310.25 that fecal contamination of carcasses is the primary avenue for contamination by microbial pathogens. E. coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes are common pathogens seen on meat and in meat processing facilities that cause foodborne illness. The CDC estimates that each year roughly 48 million people gets sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. Current methods of direct meat sanitation involve hot water, steam, and organic acids such as lactic acid. Lactic acid is expensive for smaller processors and bacteria can develop resistance. Electrolytically generated hypochlorous acid is a powerful oxidant that is stable in solution. When saturating meat contaminated with microbial pathogens, hypochlorous acid quickly inactivates the pathogens by damaging their cell walls and disrupting their internal proteins, lipids, and DNA To learn more please visit our research page.

In the last 30 years we have collected over 300 published research articles supporting the use of Electrolyzed Oxidizing Water for disinfection. Nearly every common bacteria has been studied as well as viruses and fungi. To learn more please visit our research page and search by microbe to find applicable research.

What about EPA regulation?

Because electrolytically generated hypochlorous acid is a free chlorine molecule, it falls under the Safe Water Drinking Act (42 U.S.C. 300f et seq. 1974) which allows for a free chlorine concentration of up to 4 ppm.

Inactivating Microbial Contaminants

Water disinfection by electrochemical activation is not only more effective than conventional methods of water disinfection, but it is less expensive and environmentally friendly.

The conventional methods, which have seen extensive use over the last 100 years, include chlorine gas and chlorine solutions of sodium hypochlorite (bleach). Despite the vast amount of experience gained over the years, these methods have disadvantages, including the cost of the chemicals and the large investment required for protection and safety equipment.

Electrolyzed water composed of mixed oxidants and hypochlorous acid is 100 times more effective than sodium hypochlorite yet requires no protective gear or safety equipment and is non-toxic, non-irritant, and eco-friendly.