On-Site and On-Demand
EWCO systems are compact and easy to install. Systems are designed to generate Electrolyzed Oxidizing Water on-site and on-demand from an additive made yourself with just table salt and water.
What is Electrolyzed Oxidizing Water?
Electrolyzed Oxidizing Water is electrolytically generated hypochlorous acid
), a neutral-to-acidic electrolyzed water. HOCl
has been studied for over 100 years and it is an
undeniable fact that it is a more powerful oxidant than chlorine bleach. Only within the last 30 years have we been able to generate solutions of near 100% HOCl
in such a stable form.
kills bacteria, bacterial spores, and viruses 100 times more effectively than chlorine bleach.
How does it work?
Electrolyzed Oxidizing Water is a powerful oxidant (800 to 1000 mV) that can kill microbial pathogens immediately upon contact by damaging cell walls or inactivate the pathogen by entering and disrupting proteins, lipids, and DNA.
Has it been researched?
In the last 30 years we have collected over 300 published research articles supporting the use of Electrolyzed Oxidizing Water. Nearly every common bacterial pathogen has been studied such as
, spore forming bacteria
viruses (including Norovirus)
. To learn more please visit our
and search by
to find applicable research.
What about regulation from FDA, USDA, and EPA?
We have pages dedicated to the regulation of electrolyzed water as it pertains to the
. Please visit our pages for more information. In regards to healthcare sanitation, see our page for the
Fish & Seafood Plant Sanitation
Electrolyzed Oxidizing Water (EOW) is an ideal antimicrobial for fish and seafood processors. Proper sanitation of the food processing environment is paramount to
keeping the initial microbial load to a minimum. EOW can control microbial load and has the added benefits of being non-toxic, non-hazardous, and non-irritant. As an antimicrobial,
it can replace nearly all chemical sanitizers. EOW is highly biocidal yet leaves no chemical residues or chemical odors. No potable water post-rinse is
required. EOW satisfies the demand for implementing safer and more natural food products.
EOW has many applications in fish and seafood processing:
Fish & Seafood Harvest
- Storing and sanitation of fish and seafood at harvest
- Dosing into the process water
- Generating sanitized ice for storing and transporting
- Employee hand and feet sanitation entering the facilities
- Sanitation of processing tools and equipment
- Sanitation of floors and food contact surfaces
- Dislodging bioflim and sanitizing pipes and closed systems
Seafood contamination occurs naturally from the environment where fish are harvested. Microbial pathogens and spoilage organisms can expediate the decomposition of fish.
By placing fresh catches into electrolyzed sanitation water, microbial organisms can be kept at low levels, keeping the catch fresh and prolonging the shelf-life.
Direct Sanitation of Fish & Seafood
When fish are filleted, deboned, packaged and frozen, before distribution, exposure of the fish to water constitutes one of the critical steps
that must be optimally controlled in order to prevent the introduction of pathogens. The water used in the processing of fish needs to be
clean with minimal levels of spoilage organisms and free of pathogens. Cross contamination may occur during food processing where
bacteria are transferred from raw fish and/or contaminated surfaces to hygienically safe fish and seafood. Sanitizing seafood with EOW helps prevent
cross contamination and satisfies the demand for implementing safer and more natural food sanitation without
adversely affecting food quality. There are no chemical residues, no odors, and no changes in taste or color. No post-rinse is required.
Sanitized Ice for Transport and Storage
Sanitized ice can be generated with EOW. Sanitized ice can be used in the transport and storage of seafood to maintain freshness.
Sanitize ice made with electrolyzed water (hypochlorous acid
) halts the growth of microbial organisms.
Pressure Spraying and Fogging
When cleaning and sanitizing contact surfaces, tools, equipment or large open areas, EOW can be appied via pressure sprayers or foggers. The active molecule
in EOW is hypochlorous acid
, a powerful oxidant that is stable in solution. Hypochlorous acid is approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm.
EOW is highly effective at inactivating microbial pathogens when making contact in liquid form.
Eliminating Chemicals and Employee Safety
EWCO electrolyzers eliminate the need for purchasing, transporting, storing, and preparing of toxic concentrated chemicals. Processing
plants can switch to an environmentally friendly technology while saving time, space, and money. Electrolyzed water composed of
is 100 times more effective than sodium hypochlorite yet requires no protective gear or safety equipment
and is non-toxic, non-irritant, and eco-friendly.