Meat Processing

On-Site Generated Electrolyzed Water

Electrolyzed Oxidizing Water

Electrolyzed Oxidizing Water has been cleared by the FDA for no-rinse sanitation of meat if generated from EWCO systems. This includes carcasses, parts, trim, and organs. See FCN 1811 on the FDA website. Also see the letter from USDA Organic.
Sanitizing Processed Meat
Electrolyzed Oxidizing Water is FDA cleared for processed meat. See FCN 1811 on the FDA website. Electrolytically generated hypochlorous acid is highly effective against Escherichia coli, Salmonella, and Listeria. To learn more please visit our research page and search by microbe or search industries such as meat, dairy, or livestock.

USDA Organic
Electrolyzed Oxidizing Water is consistent with USDA organic labeling. Electrolyzed water is all natural, generated from food grade table salt, water, and electricity. See the letter from USDA Organic.

Hand and Feet Sanitation
Electrolyzed Oxidizing Water is safe and non-irritant and can be used to help sanitize hands and feet prior to entering a facility.
Floors and Bathrooms Sanitation
Electrolyzed Oxidizing Water can be used to sanitize contact surfaces, equipment, floors and bathrooms.

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 (HOCl), 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. HOCl 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?

Research Publications

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 E. coli, Salmonella, Listeria, Vibrio, Staphylococcus, MRSA, spore forming bacteria, and many common viruses (including Norovirus) and fungi. To learn more please visit our research page and search by microbe or industry 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 FDA, USDA, and EPA. Please visit our pages for more information. In regards to healthcare sanitation, see our page for the CDC.

Meat and Processing Plant Sanitation

Electrolyzed Oxidizing Water (EOW), or electrolytically generated hypochlorous acid, has been approved by the FDA and USDA as an antimicrobial and as an ingredient that is safe and suitable on meat. Electrolytically generated hypochlorous acid can be used on meat directly for sanitation at concentrations as high as 60 ppm under Food Contact Notification (FCN) 1811. It is approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm. It is also approved for use in meat processing water at concentrations up to 5 ppm. Electrolyzed water (hypochlorous acid) has demonstrated in numerous studies to be highly effective for inactivating E. coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes.

Direct Sanitation of Meat

The contamination of beef during the slaughter and processing of carcasses is a major risk for subsequent foodborne infection. Bacteria present on hides, hooves and other external surfaces of the cattle at the time of slaughter are potential sources of contamination of the carcass and subsequently of all derived beef products. The Code of Federal regulations acknowledges under 9 CFR 310.25 that fecal contamination of carcasses is the primary avenue for contamination by microbial pathogens. E. coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes are common pathogens seen on meat and in meat processing facilities that cause foodborne illness. The CDC estimates that each year roughly 48 million people gets sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. Current methods of direct meat sanitation involve hot water, steam, and organic acids such as lactic acid. Lactic acid is expensive for smaller processors and bacteria can develop resistance. Electrolytically generated hypochlorous acid is a powerful oxidant that is stable in solution. When saturating meat contaminated with microbial pathogens, hypochlorous acid quickly inactivates the pathogens by damaging their cell walls and disrupting their internal proteins, lipids, and DNA To learn more please visit our research page.

Antimicrobial Effectiveness

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.
Pressure Spraying and Fogging Meat Processing Plant

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 hypochlorous acid 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.

EWCO 240 Sanitizer and Spray Bottle