Advancements in Electrolyzed Water as a Novel Sanitizer for Sustainable Food Safety: Current Trends and Future Perspectives.

Abstract

Electrolyzed water (EW) has emerged as an effective, eco-friendly alternative to traditional chemical disinfectants in the food industry, offering low toxicity, adaptability across commodities, and strong antimicrobial properties while preserving food quality. This review explores various types of EW, including slightly acidic electrolyzed water (SAEW) and alkaline electrolyzed water (ALEW), and their application in food safety, particularly for fresh produce, meat, poultry, and seafood. SAEW's ability to reduce microbial contamination, delay food spoilage, and preserve sensory qualities like texture and color is highlighted, along with its synergistic effects when combined with non-thermal technologies such as ultrasound. Its compatibility with hurdle technologies enhances efficiency. The review also delves into the mechanisms behind EW's antimicrobial activity, focusing on its ability to disrupt cell membranes and effectively eradicate biofilms of foodborne pathogens like E. coli, Listeria, and Vibrio, offering sustainable solutions for microbial control in food processing. EW effectively removes residues and reduces microbial contamination on surfaces and in dairy products, achieving significant reductions in pathogenic and spoilage microorganisms while supporting low-chemical sanitation practices. Challenges such as organic matter interference, optimal treatment conditions, and scalability are discussed. This review highlighted intelligent CIP systems integrating EW with AI-driven digital technologies for adaptive, efficient sanitation. It also examined EW applications in biofilm control, pathogen inactivation, and shelf-life extension. The paper concludes by outlining future research directions, particularly for large-scale industrial implementation and improving the efficacy and cost-effectiveness of EW technologies across the food industry. Overall, EW represents a promising strategy for improving food safety and sustainability in food production systems.