Electrolyzed water is produced by passing
12% NaCl solution across a bipolar membrane
with an electrode on each side, resulting
in an acidic solution called electrolyzed
oxidizing water and an alkaline solution
(Fabrizio and Cutter 2004 ). Electrolyzed
oxidizing water has a low pH (2.3 to 2.7),
high oxidation - reduction potential (ORP,
> 1000 mV), and free chlorine (25 to 80 ppm)
(Huang et al. 2008 ). Thus, electrolyzed oxidizing
water antimicrobial effect is due to the
combined action of low pH, high ORP, and
free chlorine. Fabrizio and Cutter (2005)
investigated the infl uence of electrolyzed
oxidizing water (pH 2.3 to 2.7, 1150 mV
ORP, ∼ 50 ppm free chlorine) on L. monocytogenes
inoculated on beef frankfurters
stored for 7 days at 4 ° C. Electrolyzed oxidizing
water caused only a slight reduction
( < 0.5 log 10 CFU/g) in pathogen numbers, but
was more effective than 2% acetic acid
and 10% trisodium phosphate. Similarly,
Fabrizio and Cutter (2004) showed no signifi
cant infl uence of electrolyzed oxidizing
water applied to fresh pork inoculated
with L. monocytogenes and Salmonella
Typhimurium. As with most antimicrobials,
complex organic composition of meat tends
to lessen the ability to inactivate bacteria.
Novel approaches are needed to retain the
antimicrobial activity of these agents in meat
matrices.