Electrolyzed oxidizing water for microbial decontamination of food

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

doi:10.1533/9780857095756.3.563

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 proceeding › Chapter

19 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 language	English (US)
Title of host publication	Microbial Decontamination in the Food Industry
Subtitle of host publication	Novel Methods and Applications
Publisher	Elsevier Ltd
Pages	563-591
Number of pages	29
ISBN (Print)	9780857090850
DOIs	https://doi.org/10.1533/9780857095756.3.563
State	Published - Jun 2012

All Science Journal Classification (ASJC) codes

General Agricultural and Biological Sciences
General Biochemistry, Genetics and Molecular Biology
General Medicine

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10.1533/9780857095756.3.563

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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.",

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AU - Cheng, Kuan Chen

AU - Dev, Satyanarayan R.S.

AU - Bialka, Katherine L.

AU - Demirci, Ali

PY - 2012/6

Y1 - 2012/6

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AB - 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.

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M3 - Chapter

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EP - 591

BT - Microbial Decontamination in the Food Industry

PB - Elsevier Ltd

ER -

Electrolyzed oxidizing water for microbial decontamination of food

Abstract

All Science Journal Classification (ASJC) codes

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