Efficacy of Electrolytically Generated Hypochlorous Acid (Electrolyzed Water) on Fresh and Precessed Meats

Abstract

Thorough research has been completed on the efficacy of electrolyzed water, electrolytically generated hypochlorous acid, against bacterial cultures and fresh produce. The objective of this research was to extend the body of knowledge to include fresh and ready&ndashto&ndasheat (RTE) meat. The efficacy of electrolyzed water against food borne pathogens of importance to the meat industry was examined using multiple types of fresh and RTE meat products. Samples were dip or sprayed treated with an electrolyzed water solution ranging from 20 to 50 ppm of free available chlorine (FAC) at a pH range of 4 to 6. Rinse off or recovery liquids were collected from each sample and evaluated for viable bacteria as well. Electrolyzed water was ineffective at reducing viable bacteria in all four fresh meat types. Of the six RTE meat sample types, electrolyzed water was effective in reducing bacterial levels when compared to the control on five of the products. When compared to a tap water or double distilled water rinse, electrolyzed water was more effective in only two of the products. In rinse off or recovery samples electrolyzed water signifcantly reduced a greater amount of viable bacteria then tap water or double distilled water in nine out of eleven studies. Of these nine studies, electrolyzed water was able to reduce the level below a detectable range in seven of them. The research suggests that electrolyzed is ineffective as an antimicrobial in the meat industry on actual product but would be effective at reducing or eliminating cross contamination due to splatter or worker mishandling.