Electrolyzed Water

Sanitation FDA FCN 1811 USDA Organic

Electrolyzed water (ie. hypochlorous acid) is an all-natural, no-rinse, non-toxic, non-irritant and environmentally safe antimicrobial solution that is the product of the electrochemical reaction of water, salt, and electricity. It serves as a potent antimicrobial agent, approximately 100 times as effective as chlorine bleach.

Electrolyzed water is generated by the electrolysis of a dilute NaCl solution interacting with an electrolytic cell. This process creates an anolyte solution predominantly of hypochlorous acid (HOCl). HOCl is a powerful oxidant. EcoloxTech systems can generate large volumes of concentrated and stable HOCl in solution which is unobtainable via the preparation of traditional chlorinated chemicals. Electrolyzed water is highly biocidal and can kill common foodborne pathogens such as Salmonella, E. coli, Listeria, and Campylobacter in less than 30 seconds of contact. It has been proven to be effective against bacterial spores and viruses that can be highly resistant to other disinfectants. Electrolyzed water is also capable of dislodging and removing biofilm which can be a major contributor to contamination in pipes and clean-in-place (CIP) systems of beverage and dairy manufacturing.

Unlike other oxidants, such as ozone (O3) and chlorine dioxide (ClO2), which are gases and rapidly leave solution in seconds to minutes, HOCl is stable in solution and maintains biocidal concentrations for up to several months. Stability in solution allows for HOCl to be used in many applications in the food industry from the farmer to the table, not only for direct food contact, but also for the disinfection of food contact surfaces. HOCl has been proven to be stable in solution for several months when stored in closed containers protected from oxygen and light and to be stable for several hours when in buckets or sinks that are exposed to the oxygen in the air.

When HOCl is applied on food or contact surfaces, it behaves as an oxidizing agent. When reduced by organic matter, it leaves no harmful residues and therefore no potable water post-rinse is required. The aforementioned features make electrolyzed water (hypochlorous acid) a superior operational solution for any food-service provider, saving time and resources and enabling frequent, real-time application.

There are a broad range of applications for the use of this technology in industries such as agriculture, food and beverage, hospitality, healthcare, and water treatment. Electrolyzed water can be safely and efficiently utilized through a variety of methods such as direct application, pressure spraying, dosing, and fogging.

Sanitation FDA FCN 1811 USDA Organic

  • Efficient

    • Eliminates the logistical resources for purchasing, transporting, storing, and preparing of chemicals
    • Non-toxic properties reduce regulatory paperwork, safety training, and liability exposure
    • No harmful residuals, therefore no potable water rinse required after application
    • Allows for the disinfection of areas where toxic chemicals were not permitted
    • Enables disinfection during regular course of operations, previously not logistically possible

  • Effective

    • EcoloxTech systems generate electrolyzed water composed of 90 to 99% hypochlorous acid (HOCl)
    • HOCl has been proven to be up to 100 times more effective than sodium hypochlorite as a biocide
    • HOCl is neutrally charged, allowing for it to easily penetrate negatively charged bacterial cell walls
    • HOCl is a powerful oxidant that is stable in solution unlike gases such as ozone and chlorine dioxide
    • HOCl has the oxidation potential (>800 mV) to kill most microbial pathogens in less than 30 seconds

  • Economical

    • EcoloxTech is brand protection, reducing the risk of illness while maintaining an eco-friendly workplace
    • Generating Electrolyzed Oxidizing Water requires only table salt, tap water, and electricity
    • Being safe and non-toxic, a single system can serve numerous applications within a facility
    • Does not require potable water rinse, therefore eliminating steps in disinfection protocols
    • Eliminates spoilage organisms, therefore prolonging the shelf life of food
    • Eliminates the cost of purchasing, transporting, storing, and preparing traditional chemicals
    • Decreases liability risks, labor requirements, training, and costs

  • Eco-friendly

    • All-natural. Only elements introduced into the system are water, salt and electricity
    • Non-toxic, non-hazardous, non-irritant
    • No protective gear required (no inhalation, ocular, cutaneous, or ingestion risks)
    • No harmful residuals
    • No exposure limits
    • No special disposal required
    • Does not require a hazardous use permit
    • Satisfies the demand for implementing safer and more natural food products
Sanitation FDA FCN 1811 USDA Organic