Our Science

The Basic

Electrolyzed salt water, our disinfectant, is made through a simple chemical reaction (electrolysis) between two common ingredients : salt and water. Salt is made of two elements - Sodium (Na) and Chloride (Cl), and water is also made of two elements - Hydrogen (H) and Oxygen (O). When an electric current is passed through salt water, it breaks down the water and salt molecules to create two supercharged new molecules that can clean and disinfect: sodium hydroxide (NaOH) and hypochlorous acid (HCLO). Hydrogen gas is a harmless byproduct and the reason why you will see gas bubbles coming up from the electrode as the generator is in work!

The Formula

A little Chemistry 101 …..

What Is It

Electrolysis

In chemistry and manufacturing, electrolysis is a commonly used technique that uses an electric current to activate an otherwise non-spontaneous chemical reaction, and produces different combination of molecules or chemicals. Electrolysis technology was first illustrated by Michael Faraday when he developed the Laws of Electrolysis in the 1830s. The key process of electrolysis is the interchange of atoms and ions by the removal or addition of electrons, thru the help of an external electrical current passing thru a pair of electrodes immersed in the electrolyte. Each electrode attracts opposite ions that are respective positively charged ions (cations) and negatively charge ions (anions). Having electrical current across two electrodes in a salt brine solution will produce sodium hypochlorite, hypochlorous acid, sodium hydroxide, hydrogen gas, chlorine gas, and traces of other oxidants. Different concentration of the brine solution, type of electrodes and electrolysis current/time will generate chemicals that serve a wide range of applications. Illume™ Spray is specifically designed to generate optimum effective disinfectant for cleaning and sanitization.

Hypochlorous Acid

Hypochlorous acid is a weak acid (pKa of about 7.5). The pKa is the pH value at which a chemical species will accept or donate a proton. At pKa of 7.5, it dissociates slightly into hydrogen and hypochlorite ions. Between a pH of 6.5 and 8.5 this dissociation is incomplete and both HOCl and OCl- species are present. Below a pH of 6.5, no dissociation of HOCl occurs, while above a pH of 8.5, complete dissociation to OCl- occurs. Both HOCL and OCL- species have the germicidal effects to different extent, and Illume™ Spray has optimized this hypochlorous acid concentration for effective disinfecting purpose.

Hypochlorous acid is found in our white blood cells, which use the same chemical to kill invading viruses, bacteria, and fungi. It is also the main active ingredient in bleach. Our electrolyzed salt water generator creates hypochlorous acid without harmful fumes or other toxic additives, unlike in many of today's bleach brands.

Sodium Hydroxide

Sodium hydroxide is another chemical with a variety of uses. It is used in the food processing industry to sanitize and process food products as well as a common ingredient in drain cleaners. The use of sodium hydroxide depends on its concentration: low concentrations are used in food preparation while higher concentrations are used for drain cleaners and other industrial cleaning agents. We have designed the Illume™ Spray to produce sodium hydroxide in low concentrations so it is safe for a variety of uses while retaining its efficacy.

How Well Does It Work

Electrolyzed salt water has been made for industrial uses for years. It has been used for a wide variety of applications, including but not limited to sanitize hands and feets prior to entering building, to sanitize contact surfaces, equipment, floors, bathrooms, for produce washers, hospital sanitation, food processing, and even wound and eye care. As an electrolyzed salt water maker, Illume™ Spray's electrode and volume markers are tuned to make the optimal concentrations of sodium hydroxide and hypochlorous acid to give you the best effective alternative for non-toxic cleaning and disinfecting. Electrolyzed salt water's effectiveness and safety have been shown in countless scientific papers and publications for a wide variety of uses.

For a quick glimpse into the science, in one study, scientists used electrolyzed water to disinfect beef as it was thawing. They found that electrolyzed water provided thawed beef with higher microbial safety compared with conventional thawing methods. In addition, electrolyzed water has shown great effectiveness particularly against viruses. Nearly every common bacterial pathogen has been studied such as E. coli, Salmonella, Listeria, Vibrio, Staphylococcus, MRSA, spore forming bacteria, and many common viruses (including Norovirus) and fungi. It kills microbial pathogens immediately upon contact by damaging cell walls or in-activate the pathogen by entering and disrupting proteins, lipids, and DNA. In yet another study done in 2016, researchers at the University of Washington School of Public Health found that HOCl was more than 99.99% effective in eliminating coronavirus OC43, which is similar to COVID-19.

More ….

Feel free to roam around the scientific collections, and better yet, google for the latest analysis and research in the effectiveness of this electrolyzed water. Following are some of the quick links to learn about the chemical compounds of electrolyzed water.

https://en.wikipedia.org/wiki/Sodium_hypochlorite

https://pubchem.ncbi.nlm.nih.gov/compound/Sodium-hypochlorite

https://www.hypochlorousacid.com/regulation

Here are some of the scientific journals reporting on this subject:

And lots of scientific papers regarding to the effectiveness of this disinfectant:

Scientific Journals	Published Papers
2004 ASAE Annual Meeting. American Society of Agricultural and Biological Engineers, 2004	Use of electrolyzed oxidizing water to Inactivate Escherichia coli O157: H7 and Listeria monocytogenes Scott A on raw salmon.
African Journal of Food Science 4.13 (2010): 778-789	A review of microbiological safety of fruits and vegetables and the introduction of electrolyzed water as an alternative to sodium hypochlorite solution
African Journal of Microbiology Research 4.20 (2010): 2174-2180	Antimicrobial effect of slightly acidic electrolyzed water for inactivation of Salmonella spp. and Escherichia coli on fresh strawberries (Fragaria L.)
Analytical Sciences 16.4 (2000): 365-369	The efficiency of disinfection of acidic electrolyzed water in the presence of organic materials
Annals of Clinical Microbiology and Antimicrobials 13.1 (2014): 29	In vitro antimicrobial activity of Medilox super-oxidized water
Applied and Environmental Microbiology 65.9 (1999): 4276-4279	Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes
Applied and environmental microbiology 73.14 (2007): 4463-4468	Evaluation of liquid-and fog-based application of Sterilox hypochlorous acid solution for surface inactivation of human norovirus
Aquaculture 319.3-4 (2011): 315-318	Elimination of Escherichia coli from oysters using electrolyzed seawater
Archives of biochemistry and biophysics 367.2 (1999): 311-316	Reactive oxygen species are partially involved in the bacteriocidal action of hypochlorous acid
Archives of Virology 159.3 (2014): 405-412	Virucidal effect of acidic electrolyzed water and neutral electrolyzed water on avian influenza viruses
Avian Diseases 59.4 (2015): 486-491	Aerosol disinfection capacity of slightly acidic hypochlorous acid water towards Newcastle disease virus in the air: An in vivo experiment.
Bulletin of Osaka Medical College 48 (2003): 29-36	A novel electrolyzed sodium chloride solution for the disinfection for dried HIV-1
Canadian Journal of Microbiology 58.4 (2012): 448-454	Efficacy of acidic and basic electrolyzed water in eradicating Staphylococcus aureus biofilm
Clinical Ophthalmology (Auckland, NZ) 11 (2017): 707	Reduction in bacterial using hypochlorous acid hygiene solution on ocular skin
Crop Protection 22.1 (2003): 73-77	Evaluation of acidic electrolyzed water for phytotoxic symptoms on foliage and flowers of bedding plants
Crop Protection 29.4 (2010): 386-389	Effect of electrolyzed oxidizing water and continuous ozone exposure on the control of Penicillium digitatum on tangerine during storage
Crop protection 30.10 (2011): 1274-1279	aluation of electrolyzed oxidizing water for phytotoxic effects and pre-harvest management of gray mold disease on strawberry plants
Digestive Endoscopy 15.1 (2003): 19-24	Endoscope contamination from HBV- and HCV-positive patients and evaluation of a cleaning/disinfecting method using strongly acidic electrolyzed water
Diss. Clemson University, 2015	Use of electrolyzed water as a topical antimicrobial and minimal processing technique for fresh, whole peaches
EcoloxTech Norovirus Research - Study 1	Study 1 - Evaluation of Virucidal Efficacy on Surface by EcoloxTech Hypochlorous Acid Solution (pH 8) against Murine Norovirus (Surrogate for Human Norovirus)
EcoloxTech Norovirus Research - Study 2	Study 2 - Evaluation of Virucidal Efficacy on Surface by EcoloxTech Hypochlorous Acid Solution (pH 5) against Murine Norovirus (Surrogate for Human Norovirus)
Food and bioprocess technology 8.8 (2015): 1762-1770	Reduction of Escherichia coli and Vibrio parahaemolyticus Counts on Freshly Sliced Shad (Konosirus punctatus) by Combined Treatment of Slightly Acidic Electrolyzed Water and Ultrasound Using Response Surface Methodology
Food control 17.12 (2006): 987-993	Application of electrolyzed oxidizing water on the reduction of bacterial contamination for seafood
Food Control 18.11 (2007): 1383-1390	Efficacy of sanitizers in reducing Escherichia coli O157: H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots
Food Control 21.10 (2010): 1383-1387	Inactivation effect of newly developed low concentration electrolyzed water and other sanitizers against microorganisms on spinach
Food Control 22.2 (2011): 318-322	Inhibitory effects of low concentration electrolyzed water and other sanitizers against foodborne pathogens on oyster mushroom
Food Control 22.3 (2011): 601-607	Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts
Food Control 22.3-4 (2011): 452-456	Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot
Food Control 22.5 (2011): 792-796	Reduction of Escherichia coli O157: H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water
Food Control 23.2 (2012): 320-324	Combining basic electrolyzed water pretreatment and mild heat greatly enhanced the efficacy of acidic electrolyzed water against Vibrio parahaemolyticus on shrimp
Food Control 23.2 (2012): 515-521	Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis
Food Control 24.1 (2012): 116-122	Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity
Food Control 24.1-2 (2012): 214-219	Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces
Food Control 29.1 (2013): 42-48	Operating conditions for the electrolytic disinfection of process wash water from the fresh-cut industry contaminated with E. coli O157: H7
Food Control 30.1 (2013): 176-183	Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork
Food Control 30.2 (2013): 580-584	Resistance of various shiga toxin-producing Escherichia coli to electrolyzed oxidizing water
Food Control 32.2 (2013): 626-631	Effects of water hardness and pH on efficacy of chlorine-based sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes
Food control 33.1 (2013): 232-238	Sanitizing effectiveness of commercial active water technologies on Escherichia coli O157: H7, Salmonella enterica and Listeria monocytogenes
Food Control 34.2 (2013): 472-477	Effect of neutral electrolyzed water on lux-tagged Listeria monocytogenes EGDe biofilms adhered to stainless steel and visualization with destructive and non-destructive microscopy techniques
Food Control 36.1 (2014): 273-279	Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology
Food Control 47 (2015): 277-284	Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork
Food Control 50 (2015): 699-704	Combined effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW) on the microbial reduction of fresh-cut cilantro
Food Control 53 (2015): 117-123	Efficacy of acidic and alkaline electrolyzed water for inactivating Escherichia coli O104: H4, Listeria monocytogenes, Campylobacter jejuni, Aeromonas hydrophila, and Vibrio parahaemolyticus in cell suspensions
Food Control 54 (2015): 317-321	The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces
Food Control 60 (2016): 401-407	Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)
Food Control 60 (2016): 440-446	Effects of bacterial concentrations and centrifugations on susceptibility of Bacillus subtilis vegetative cells and Escherichia coli O157: H7 to various electrolyzed oxidizing water treatments
Food control 60 (2016): 505-510	Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.
Food Control 63 (2016): 246-254	Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound
Food Control 67 (2016): 177-182	Application of electrolyzed oxidizing water in production of radish sprouts to reduce natural microbiota
Food Control 69 (2016): 147-152	Disinfection effect of slightly acidic electrolyzed water on celery and cilantro
Food Control 71 (2017): 17-25	Food Control 71 (2017): 17-25Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment.
Food Control 73 (2017): 889-899	Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons
Food Microbiology 21.5 (2004): 559-566	Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157: H7 and Salmonella on lettuce
Food Microbiology 25.1 (2008): 36-41	Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
Food Microbiology 26.4 (2009): 386-390	The decontaminative effects of acidic electrolyzed water for Escherichia coli O157: H7, Salmonella typhimurium, and Listeria monocytogenes on green onions and tomatoes with differing organic demands.
Food microbiology 28.3 (2011): 484-491	Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots
Food microbiology 36.1 (2013): 40-45	Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash
Food microbiology 46 (2015): 471-478	Cross-contamination of Escherichia coli O157: H7 is inhibited by electrolyzed water combined with salt under dynamic conditions of increasing organic matter
Food Microbiology 51 (2015): 154-162	Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage
Food microbiology 53 (2016): 165-171	Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat
Food Research International 47.2 (2012): 331-336	Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp
Food Science and Biotechnology 20.4 (2011): 889	Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger
Food Science and Biotechnology 20.5 (2011): 1367-1371	Optimization of inactivation of Staphylococcus aureus by low concentration electrolyzed water using response surface methodology
Food Science and Biotechnology 21.6 (2012): 1549-1555	Modeling the response of Listeria monocytogenes at various storage temperatures in pork with/without electrolyzed water treatment
Food Science and Biotechnology 22.1 (2013): 131-136	Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce
Food Science and Biotechnology 24.3 (2015): 1011-1016	Application of slightly acidic electrolyzed water and ultrasound for microbial decontamination of kashk
Food Science and Technology Research 11.2 (2005): 135-150	Applications of electrolyzed water in agriculture & food industries
Food Science and Technology Research 20.1 (2014): 93-100	Efficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs
Foods 5.2 (2016): 42	Evaluation of Electrolytically-Generated Hypochlorous Acid (Electrolyzed Water) for Sanitation of Meat and Meat-Contact Surfaces.
Frontiers in Microbiology 7 (2016): 305	Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp
HortScience 36.7 (2001): 1310-1314	Fungicidal effectiveness of electrolyzed oxidizing water on postharvest brown rot of peach
Infection Control & Hospital Epidemiology 35.12 (2014): 1505-1510	Infection Control & Hospital Epidemiology 35.12 (2014): 1505-1510Evaluating use of neutral electrolyzed water for cleaning near-patient surfaces
International journal of clinical and experimental medicine 8.7 (2015): 11463	An nvestigation into the in-vitro effectiveness of electrolyzed water against various microorganisms
International Journal of Food Microbiology 106.3 (2006): 248-253	Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces
International Journal of Food Microbiology 110.2 (2006): 149-154	Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves
International Journal of Food Microbiology 123.1 (2008): 151-158	Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables
International Journal of Food Microbiology 130.2 (2009): 88-93	Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs
International Journal of Food Microbiology 132.2 (2009): 134-140	Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157: H7 from lettuce leaves
International journal of food microbiology 136.3 (2010): 255-260	Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus
International Journal of Food Microbiology 139.3 (2010): 147-153	Effectiveness of low concentration electrolyzed water to inactivate foodborne pathogens under different environmental conditions
International journal of food microbiology 143.1 (2010): 54-60	Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water.
International Journal of Food Microbiology 155.3 (2012): 99-104	Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
International Journal of Food Microbiology 177 (2014): 1-8	Modeling growth of Escherichia coli O157: H7 in fresh-cut lettuce treated with neutral electrolyzed water and under modified atmosphere packaging
International Journal of Food Microbiology 179 (2014): 50-56	Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment
International journal of food microbiology 231 (2016): 48-53	Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
International Journal of Food Microbiology 61.2 (2000): 199-207	Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens
International Journal of Food Microbiology 86.3 (2003): 231-237	Treatment of Escherichia coli O157: H7 inoculated alfalfa seeds and sprouts with electrolyzed oxidizing water
International Journal of Food Microbiology 91.1 (2004): 13-18	Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes
International Journal of Molecular Sciences 17.7 (2016): 1161	Effectiveness of hypochlorous acid to reduce the biofilms on titanium alloy surfaces in vitro
Intl. J. Food Eng 8.3 (2012): 41	Bactericidal activity of slightly acidic electrolyzed water produced by different methods analyzed with ultraviolet spectrophotometric
Journal Japanese Society of Food Science and Technology 48.11 (2001): 827-834	Sterilization effect and influence on food surface by acidic electrolyzed water treatment
Journal of agricultural and Food Chemistry 50.1 (2002): 230-234	Inactivation of Staphylococcal enterotoxin-A with an electrolyzed anodic solution
Journal of Agricultural and Food Chemistry 50.3 (2002): 633-641	Decontamination of aflatoxin-forming fungus and elimination of aflatoxin mutagenicity with electrolyzed NaCl anode solution
Journal of Antimicrobial Chemotherapy 46.3 (2000): 363-368	Inactivation of a hepadnavirus by electrolysed acid water
Journal of applied microbiology 115.3 (2013): 703-710	Disinfection effectiveness of slightly acidic electrolysed water in swine barns
Journal of Bioscience and Bioengineering 110.3 (2010): 308-313	In vitro inactivation of Escherichia coli, Staphylococcus aureus and Salmonella spp. using slightly acidic electrolyzed water
Journal of bioscience and bioengineering 112.1 (2011): 86-91	Fungicidal efficiency of electrolyzed oxidizing water on Candida albicans and its biochemical mechanism
Journal of Faculty Agriculture, Kyushu University, 55 (2), 275 280 (2010)	Comparison of the Bactericidal Effect of Slightly Acidic Hypochlorous
Journal of Food Engineering 110.4 (2012): 541-546	Efficacy of neutral electrolyzed water for sanitization of cutting boards used in the preparation of foods
Journal of Food Engineering 113.4 (2012): 548-553	Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens
Journal of Food Engineering 72.3 (2006): 234-241	Electrolyzed oxidizing water treatment for decontamination of raw salmon inoculated with Escherichia coli O157: H7 and Listeria monocytogenes Scott A and response surface modeling
Journal of Food Engineering 78.4 (2007): 1326-1332	The generation and inactivation mechanism of oxidation reduction potential of electrolyzed oxidizing water
Journal of Food Engineering 91.4 (2009): 582-586	Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions
Journal of Food Process Engineering 34.5 (2011): 1729-1745	Response surface modeling of Listeria monocytogenes inactivation on lettuce treated with electrolyzed oxidizing water
Journal of Food Processing and Preservation 25.2 (2001): 91-100	Inactivation of Listeria monocytogenes biofilms by electrolyzed oxidizing water
Journal of Food Protection 62.8 (1999): 857-860	Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Plastic Kitchen Cutting Boards by Electrolyzed Oxidizing Water
Journal of Food Protection 63.1 (2000): 19-24	Roles of oxidation reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens
Journal of Food Protection 63.11 (2000): 1534-1537	Ultraviolet spectrophotometric characterization and bactericidal properties of electrolyzed oxidizing water as influenced by amperage and pH
Journal of Food Protection 64.12 (2001): 1935-1942	Prediction of microbial growth in fresh-cut vegetables treated with acidic electrolyzed water during storage under various temperature conditions
Journal of food protection 64.9 (2001): 1334-1340	Survival of Escherichia coli O157: H7 on strawberry fruit and reduction of the pathogen population by chemical agents
Journal of food protection 65.8 (2002): 1276-1280	Effectiveness of electrolyzed water as a sanitizer for treating different surfaces
Journal of Food Protection 66.11 (2003): 2017-2022	Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange
Journal of Food Protection 66.2 (2003): 208-214	Efficacy of electrolyzed oxidizing water in inactivating Salmonella on alfalfa seeds and sprouts
Journal of Food Protection 66.4 (2003): 542-548	Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes
Journal of Food Protection 66.8 (2003): 1379-1384	Stability of Electrolyzed Oxidizing Water and Its Efficacy against Cell Suspensions of Salmonella Typhimurium and Listeria monocytogenes
Journal of Food Protection 66.9 (2003): 1540-1540	Effectiveness of Electrolyzed Acidic Water in Killing Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes on the Surfaces of Tomatoes
Journal of food protection 67.11 (2004): 2544-2549	Efficacy of Acidic Electrolyzed Water Ice for Pathogen Control on Lettuce
Journal of food protection 67.6 (2004): 1247-1251	Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water, and chlorine dioxide solutions modified with nonionic surfactants
Journal of Food Protection 67.7 (2004): 1377-1383	Effects of water source, dilution, storage, and bacterial and fecal loads on the efficacy of electrolyzed oxidizing water for the control of Escherichia coli O157: H7
Journal of Food Protection 68.5 (2005): 986-990	Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs
Journal of Food Protection 68.7 (2005): 1375-1380	Enhancing the bactericidal effect of electrolyzed water on Listeria monocytogenes biofilms formed on stainless steel
Journal of Food Protection 69.7 (2006): 1616-1622	Electrolyzed oxidizing anode water as a sanitizer for use in abattoirs
Journal of food protection 69.8 (2006): 1829-1834	Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters
Journal of Food Protection 69.8 (2006): 1944-1948	Susceptibility of Penicillium expansum spores to sodium hypochlorite, electrolyzed oxidizing water, and chlorine dioxide solutions modified with nonionic surfactants
Journal of Food Protection 69.9 (2006): 2143-2150	Efficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter
Journal of Food Protection 70.1 (2007): 102-108	Direct measurement of chlorine penetration into biofilms during disinfection
Journal of Food Protection 71.3 (2008): 625-628	Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens
Journal of Food Protection 72.6 (2009): 1315-1320	Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols
Journal of food protection 72.9 (2009): 1854-1861	Reduction of Escherichia coli O157: H7 on produce by use of electrolyzed water under simulated food service operation conditions
Journal of Food Protection 73.12 (2010): 2211-2216	Effect of slightly acidic electrolyzed water for inactivating Escherichia coli O157: H7 and Staphylococcus aureus analyzed by transmission electron microscopy
Journal of Food Protection 74.9 (2011): 1552-1557	Reduction of Salmonella enterica, Escherichia coli O157: H7, and Listeria monocytogenes with electrolyzed oxidizing water on inoculated hass avocados (Persea americana var. Hass)
Journal of Food Protection 77.1 (2014): 23-31	Growth model of Escherichia coli O157: H7 at various storage temperatures on kale treated by thermosonication combined with slightly acidic electrolyzed water
Journal of food protection 77.12 (2014): 2043-2053	Modeling of Bacillus cereus Growth in Brown Rice Submitted to a Combination of Ultrasonication and Slightly Acidic Electrolyzed Water Treatment
Journal of food protection 77.12 (2014): 2176-2180	Efficacy of Neutral Electrolyzed Water for Reducing Pathogenic Bacteria Contaminating Shrimp
Journal of Food Protection 78.6 (2015): 1147-1153	Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)
Journal of food protection 78.7 (2015): 1280-1287	Control of Salmonella Cross-Contamination between Green Round Tomatoes in a Model Flume System
Journal of Food Quality 33.5 (2010): 559-577	Efficacy of electrolyzed oxidizing (EO) water and chlorinated water for inactivation of Escherichia coli O157: H7 on strawberries and broccoli
Journal of Food Safety 31.1 (2011): 28-34	EFFICACY OF SLIGHTLY ACIDIC ELECTROLYZED WATER (SAEW) FOR REDUCING MICROBIAL CONTAMINATION ON FRESH CUT CILANTRO
Journal of Food Science 66.5 (2001): 729-733	Inactivation of Listeria monocytogenes in recirculated brine for chilling thermally processed bacon using an electrochemical treatment system
Journal of Food Science 66.9 (2001): 1368-1372	Pathogen reduction and quality of lettuce treated with electrolyzed oxidizing and acidified chlorinated water
Journal of Food Science 66.9: 1368-1372	Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated Water
Journal of Food Science 68.3 (2003): 1013-1017	The effect of pH on inactivation of pathogenic bacteria on fresh cut lettuce by dipping treatment with electrolyzed water
Journal of Food Science 69.1 (2004): FMS23-FMS27	Activity of electrolyzed oxidizing water against Penicilium expansum in suspension and on wounded apples
Journal of Food Science 72.9 (2007): M397-M406	Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli O157: H7 and Listeria monocytogenes on fresh strawberries (Fragaria ananassa)
Journal of Food Science 73.6 (2008): M268-M272	Effect of Electrolyzed Water for Reduction of Foodborne Pathogens on Lettuce and Spinach
Journal of Food Science 74.4 (2009): M185-M189	Synergistic effect of electrolyzed water and citric acid against Bacillus cereus cells and spores on cereal grains
Journal of Food Science 75.2 (2010): M111-M115	Combined effects of alkaline electrolyzed water and citric acid with mild heat to control microorganisms on cabbage
Journal of food science 75.4 (2010): M231-M238	Efficacy of sanitized ice in reducing bacterial on fish fillet and in the water collected from the melted ice
Journal of food science 75.5 (2010): M253-M260	Studies on disinfection mechanism of electrolyzed oxidizing water on E. coli and Staphylococcus aureus
Journal of Food Science 76.6 (2011)	Journal of Food Science 76.6 (2011)Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157: H7 on iceberg lettuce and tomatoes under simulated food service operation conditions
Journal of Food Science 77.1 (2012)	Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat
Journal of Food Science 77.4 (2012)	Transmission Electron Microscopic Analysis Showing Structural Changes to Bacterial Cells Treated with Electrolyzed Water and an Acidic Sanitizer
Journal of Food Science 80.6 (2015)	Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh cut Kale
Journal of Food Science 80.8 (2015)	Efficacy of neutral pH electrolyzed water in reducing Escherichia coli O157: H7 and Salmonella Typhimurium DT 104 on fresh produce items using an automated washer at simulated food service conditions
Journal of food science 81.1 (2016)	Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on Carriers
Journal of food science and technology 54.5 (2017): 1321-1332	Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review
Journal of Gastroenterology and Hepatology 19.8 (2004): 897-903	Efficacy of electrolyzed acid water in reprocessing patient used flexible upper endoscopes: Comparison with 2% alkaline glutaraldehyde
Journal of General Plant Pathology 82.4 (2016): 186-189	Control of Colletotrichum fructicola on strawberry with a foliar spray of neutral electrolyzed water through an overhead irrigation system
Journal of the Air & Waste Management Association 64.4 (2014): 494-500	Slightly acidic electrolyzed water for reducing airborne microorganisms in a layer breeding house
Journal of Veterinary Medical Science 77.2 (2015): 211-215	Evaluation of sprayed hypochlorous acid solutions for their virucidal activity against avian influenza virus through in vitro experiments
Journal of Veterinary Medical Science 78.7 (2016): 1123-1128	Journal of Veterinary Medical Science 78.7 (2016): 1123-1128
Journal of Veterinary Medicine, Series B 53.3 (2006): 133-137	The Anti microbial Activity of Electrolysed Oxidizing Water against Microorganisms relevant in Veterinary Medicine
Journal of Virological Methods 85.1 (2000): 163-174	Disinfection potential of electrolyzed solutions containing sodium chloride at low concentrations
KASETSART JOURNAL (2006): 716	Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli Inoculated on Holy Basil
Korean Journal of Food Science and Technology 47.6 (2015): 719-724	Bactericidal effects of hypochlorous acid water against Vibrio parahaemolyticus contaminated on raw fish and shellfish
Letters in Applied Microbiology 35.4 (2002): 321-325	Inactivation of Listeria monocytogenes/Flavobacterium spp. biofilms using chlorine: impact of substrate, pH, time and concentration
Letters in Applied Microbiology 37.6 (2003): 482-487	Inactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water
Letters in Applied Microbiology 40.5 (2005): 341-346	Inactivation of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa and Staphylococcus aureus on stainless steel and glass surfaces by neutral electrolysed water
Letters in applied microbiology 43.6 (2006): 666-672	Efficacy of electrolysed oxidizing water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces
LWT-Food Science and Technology 59.2 (2014): 649-655	Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm
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LWT-Food Science and Technology 73 (2016): 615-621	A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato.
LWT-Food Science and Technology 79 (2017): 594-600	Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
Meat Science 68.3 (2004): 463-468	Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork
Meat Science 71.1 (2005): 79-91	Post-harvest interventions to reduce/eliminate pathogens in beef
Meat Science 71.2 (2005): 327-333	Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats
Plant disease 76.5 (1992): 457-461	Injection of electrolytically generated chlorine into citrus microirrigation systems for the control of certain waterborne root pathogens
Plant Disease 86.3 (2002): 278-281	In vitro fungicidal activity of acidic electrolyzed oxidizing water
PloS one 8.2 (2013): e55118	Direct electric current treatment under physiologic saline conditions kills Staphylococcus epidermidis biofilms via electrolytic generation of hypochlorous acid
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Postharvest Biology and Technology 61.2 (2011): 172-177	The use of electrolyzed water as a disinfectant for minimally processed apples
Poultry Science 81.10 (2002): 1598-1605	Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry
Poultry Science 82.1 (2003): 158-162	The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs
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Poultry Science 94.9 (2015): 2059-2065	Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.
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The University of Georgia Cooperative Extension	Preventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water
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