Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.

Item Type:	Refereed Article
Keywords:	seafood, shelf-life, sanitation, electrolysed oxidising water
Research Division:	Engineering
Research Group:	Food Sciences
Research Field:	Food Packaging, Preservation and Safety
Objective Division:	Animal Production and Animal Primary Products
Objective Group:	Fisheries - Aquaculture
Objective Field:	Aquaculture Fin Fish (excl. Tuna)
Author:	Dewi, FR (Ms Fera Dewi)
Author:	Stanley, R (Professor Roger Stanley)
Author:	Powell, SM (Dr Shane Powell)
Author:	Burke, CM (Dr Chris Burke)
ID Code:	115314
Year Published:	2017
Web of Science® Times Cited:	1
Deposited By:	Tasmanian Institute of Agriculture
Deposited On:	2017-03-16
Last Modified:	2018-05-22
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