Electrolysed oxidised water sanitises poultry
Scientists at the University of Georgia are now looking into using
electrolysed oxidised water to sanitise fresh chicken meat.
"We wanted to use the water on chicken carcasses to see if it cuts down on
the levels of salmonella and campylobacter," said food scientist Yen-Con Hung,
at the UGA College of Agricultural and Environmental Sciences.
According to Hung and fellow researchers, using the electrolysed oxidised
water could be 10 times more effective at bacterial elimination than other
To create the water, a saltwater solution undergoes an electrolysis
process, which isolates the positive and negative ions, separating the water
into: acidic and alkaline.
Hung experimented with both the acidic and alkaline electrolysed oxidised
water on fresh chicken carcasses, together with Scott Russell, associate
professor of poultry science. Experiments showed that the acidic electrolysed
oxidised water destroyed food-borne pathogens on the carcass and the alkaline
water cleaned the carcass.
"The alkaline stream of electrolysed oxidised water mixes with the fat on
the chicken, cleanses the surface and protects the carcass in the future," said
Russell, adding that it is similar to "when your grandmother mixed fat and lye
to make soap."
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