Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives

Abstract Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad‐spectrum sanitizer. EW can be produced using tap water with table salt as the singular chemical additive. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on‐the‐spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system for use in high‐risk settings such as in hospitals and other healthcare facilities as well as in food processing environments. EW also has the potential for use in educational building, offices, and entertainment venues. However, there have been a number of issues related to the use of EW in various sectors including limited knowledge on the sanitizing mechanism. AEW, in particular, has shown limited efficacy on utensils, food products, and surfaces owing to various factors, the most important of which include the type of surface, presence of organic matter, and type of tape water used. The present review article highlights recent developments and offers new perspectives related to the use of EW in various areas, with particular focus on the food industry.