Journal of Food Science and Technology

, Volume 54, Issue 5, pp 1321–1332 | Cite as

Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: a review

  • Fera R. DewiEmail author
  • Roger Stanley
  • Shane M. Powell
  • Christopher  M. Burke
Review Article


Electrolysed oxidising water (E.O. water) is produced by electrolysis of sodium chloride to yield primarily chlorine based oxidising products. At neutral pH this results in hypochlorous acid in the un-protonated form which has the greatest oxidising potential and ability to penetrate microbial cell walls to disrupt the cell membranes. E.O. water has been shown to be an effective method to reduce microbial contamination on food processing surfaces. The efficacy of E.O. water against pathogenic bacteria such as Listeria monocytogenes, Escherichia coli and Vibrio parahaemolyticus has also been extensively confirmed in growth studies of bacteria in culture where the sanitising agent can have direct contact with the bacteria. However it can only lower, but not eliminate, bacteria on processed seafoods. More research is required to understand and optimise the impacts of E.O. pre-treatment sanitation processes on subsequent microbial growth, shelf life, sensory and safety outcomes for packaged seafood products.


Electrolysed oxidising water Shelf-life Seafood products 


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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.School of Land and FoodUniversity of TasmaniaLauncestonAustralia
  2. 2.Tasmanian Institute of AgricultureUniversity of TasmaniaHobartAustralia
  3. 3.Institute of Marine and Antarctic StudiesUniversity of TasmaniaLauncestonAustralia

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