Major Research Programs

within the Institute of Food Science and Engineering

Electrochemically Activated Water Reduces Pathogens

  Raw food products including poultry, meat, vegetables and fruits may be contaminated with pathogenic bacteria. Pathogen reduction techniques that do not alter the color and texture of the fresh product are desirable.

      One such technique that has been developed at the University of Arkansas is the use of electrochemically activated water as an antimicrobial spray. Vegetables treated with a 3- minute to 5-minute spray of electrochemically activated water showed a 3 log reduction of L. monocytogenes, E. coli O157:H7 and S. typhimurium.

     In another use, electrochemically activated water allows recirculation of brine-chiller water at meat processing plants. Cooked poultry and meat products, including hot dogs, sausages and bacon, can be recontaminated or cross-contaminated with L. monocytogenes in brine water during chilling. Using a laboratory-scale electrochemical treatment system to treat and recirculate brine chilling water, a 6 log reduction in L. monocytogenes was achieved within 30 minutes. This method also has been tested for treatment of poultry chiller water to destroy S. typhimurium and C. jejuni.

     Electrochemical water treatments will provide consumers with a safer product and will reduce the costs and environmental problems associated with discharging used brine.