The use of electrolyzed water in the washing of fruits and vegetables is an alternative treatment to chlorine washing.
The core of the fruit and vegetable washing machine is the titanium electrode in the purification bin. The purification effect mainly depends on the number, area and product power of the electrolytic sheets/cores in the purification bin, and is proportional to it.
The more electrolytic sheets/cores and the larger the area, the greater the cleaning power and the better the cleaning effect. On the contrary, the fewer the electrolytic sheets and the smaller the area, the cleaning power will generally be smaller, and the cleaning effect is often not obvious.
Electrolyzed water cleaning is safer, healthier, reduces cleaning time, and can be processed at any time. In recent years, incidents of food poisoning caused by acid-resistant bacteria in fruits and vegetables have increased. In addition, pathogen-producing cases and outbreaks have been identified associated with fresh fruits and vegetables such as cantaloupe, strawberries, fruit salad, spinach, lettuce, celery, and tomatoes. The need for an effective and healthy decontamination process is becoming more and more important these days. The purpose of this review is to provide a complete view on electrolysis of water, its classification and applications. The decontamination results of the existing literature on electrolyzed water are also presented. In addition, the effects and results of electrolyzed water decontamination on the microbial population of fresh fruits and vegetables were also summarized and compared with different disinfectants.
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