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Electrolyzed Water in Food: Fundamentals and Applications pp 17–38Cite as

Decontamination Efficacy and Principles of Electrolyzed Water

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Abstract

Electrolyzed water (EW) is a novel bactericide in the food industry, which has received increasing attention. It has been shown to be an effective microorganism inactivation agent without bringing significant environmental hazard. EW parameters and microorganism properties can greatly influence the decontamination efficacy of EW . This chapter aims to review the influencing factors on microbial decontamination of EW . In addition, the mechanisms underlying the inactivation effect of EW on microbes were summarized. Apart from the lethal effect, the potential actions of EW on physiological states of microbes were also discussed. The extended applications of EW on spore inactivation and microbial toxin degradation were covered in the last part of this chapter.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, Zhejiang, China

    Tian Ding & Xinyu Liao

  2. Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, 310058, Zhejiang, China

    Tian Ding & Xinyu Liao

  3. Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, Zhejiang, China

    Tian Ding & Xinyu Liao

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  1. Tian Ding
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Correspondence to Tian Ding .

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Editors and Affiliations

  1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China

    Tian Ding

  2. Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Korea (Republic of)

    Deog-Hwan Oh

  3. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang, China

    Donghong Liu

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Ding, T., Liao, X. (2019). Decontamination Efficacy and Principles of Electrolyzed Water. In: Ding, T., Oh, DH., Liu, D. (eds) Electrolyzed Water in Food: Fundamentals and Applications. Springer, Singapore. https://doi.org/10.1007/978-981-13-3807-6_2

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