Hricova D, Stephan R, Zweifel C
Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, Winterthurerstrasse 272, 8057 Zurich, Switzerland.
J Food Prot. 2008 Sep;71(9):1934-47. doi: 10.4315/0362-028x-71.9.1934.
Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic electrolyzed water (AEW), which has a pH of 2 to 3, an oxidation-reduction potential of >1,100 mV, and an active chlorine content of 10 to 90 ppm, and basic electrolyzed water (BEW), which has a pH of 10 to 13 and an oxidation-reduction potential of -800 to -900 mV. Vegetative cells of various bacteria in suspension were generally reduced by > 6.0 log CFU/ml when AEW was used. However, AEW is a less effective bactericide on utensils, surfaces, and food products because of factors such as surface type and the presence of organic matter. Reductions of bacteria on surfaces and utensils or vegetables and fruits mainly ranged from about 2.0 to 6.0 or 1.0 to 3.5 orders of magnitude, respectively. Higher reductions were obtained for tomatoes. For chicken carcasses, pork, and fish, reductions ranged from about 0.8 to 3.0, 1.0 to 1.8, and 0.4 to 2.8 orders of magnitude, respectively. Considerable reductions were achieved with AEW on eggs. On some food commodities, treatment with BEW followed by AEW produced higher reductions than did treatment with AEW only. EW technology deserves consideration when discussing industrial sanitization of equipment and decontamination of food products. Nevertheless, decontamination treatments for food products always should be considered part of an integral food safety system. Such treatments cannot replace strict adherence to good manufacturing and hygiene practices.
电解水（EW）作为一种消毒剂在许多国家的食品工业中越来越受欢迎。通过电解，稀氯化钠溶液分解为酸性电解水（AEW）和碱性电解水（BEW），其中酸性电解水的pH值为2至3，氧化还原电位>1100 mV，有效氯含量为10至90 ppm；碱性电解水的pH值为10至13，氧化还原电位为-800至-900 mV。当使用酸性电解水时，悬浮液中各种细菌的营养细胞通常减少>6.0 log CFU/ml。然而，由于表面类型和有机物的存在等因素，酸性电解水对器具、表面和食品的杀菌效果较差。表面和器具或蔬菜和水果上细菌的减少主要分别约为2.0至6.0或1.0至3.5个数量级。西红柿的减少量更高。对于鸡胴体、猪肉和鱼，减少量分别约为0.8至3.0、1.0至1.8和0.4至2.8个数量级。酸性电解水对鸡蛋有显著的减少效果。在一些食品上，先用碱性电解水再用酸性电解水处理比仅用酸性电解水处理产生的减少量更高。在讨论设备的工业消毒和食品的去污时，电解水技术值得考虑。然而，食品的去污处理始终应被视为完整食品安全系统的一部分。此类处理不能取代严格遵守良好生产规范和卫生规范。
