Electrolysed water in the food industry as supporting of environmental sustainability

Abstract

Food safety is a priority for the food industry and to achieve this result a correct plant sanitation programme is of the utmost importance. Among various disinfection techniques, an emerging one is represented by the use of electrolysed water (EW) as the disinfecting agent. The use of EW is compliant with the desire to find alternatives to chlorination and heat treatments, representing a green cleaning alternative to toxic disinfectants. EW is an activated liquid, obtained by passing a diluted saline solution (NaCl, KCl or MgCl2) through an electrolytic cell, thus causing the production from the anode side of electrolysed oxidising water, containing high dissolved oxygen, free chlorine and characterised by a low pH (2.3–2.7) and a high oxidation–reduction potential (ORP>1,000 mV). At the same time from the cathode side electrolysed reduced water is produced, with high pH (10.0–11.5), high dissolved hydrogen and low ORP (’800 to ’900 mV). Unlike other chemical disinfectants, EW is not harmful for skin and mucous membranes and is quite easy to handle. Furthermore, the use of EW is relatively inexpensive and, above all, is a sustainable technique. Currently used sanitisers (e.g. glutaraldehyde, formaldehyde, etc.) are effective, but their adverse effects on the environment are well known. Differently from these chemicals, the use of EW has a reduced impact on the environment and because of its properties, it may find several applications in the food industry. In this work, the characteristics and some EW applications as sustainable sanitation technique applied in the food industry are reported and discussed.