Electrolyzed Oxidizing Water

Food safety continues to get attention of food producers, processors, public, and government. Therefore, new alternative technologies are being searched constantly. The decontamination of fresh produce especially requires a high level of attention since most ready-to-eat food requires no or minimal level of treatment before being consumed. On the other hand, the decontamination of the food processing surfaces and equipment is mostly utilizing hazardous chemicals and extreme processing parameters. Therefore, there is always a need for novel technologies. Electrolyzed oxidizing (EO) water is such a technology that can meet these expectations. EO water has been used on a variety of food equipment and produce decontamination, including fresh fruits and vegetables, animal products, and food processing equipment. Therefore, this chapter reviews EO water's production, mode of inactivation, applications of EO water on the cleaning and sanitization of fresh produce and the food processing equipment surfaces. Finally, remarks for the future trends were discussed. In conclusion, the current pool of literature suggests that the implementation of EO water in the commercial setting should be achieved in the next decade.