The current research is the first to indicate the solution's effectiveness in disinfecting foods. While killing bacteria has obvious health advantages, tests also show that using electrolyzed water does not affect the quality of the foods as heat does. Participants in the study were asked to assess produce that was treated with electrolyzed water. So far, Hung has completed research that demonstrates the cleaning abilities of electrolyzed water for poultry, eggs, lettuce and apples. He also plans to conduct tests with Brussels sprouts, strawberries and broccoli.
Electrolyzed water is highly acidic, contains chlorine and has high oxidation potential.
This chemical combination holds the key to its effectiveness, said Hung, and he wants to determine the exact role of each component. The chemical process of oxidation occurs when oxygen comes into contact with other compounds, causing them to lose electrons, which in turn causes the compound to break down and change functions. In the case of food pathogens, oxidation would damage the cell membrane, creating a disruption in a cell's metabolic process and essentially killing it. Devices for electrolyzing water could be adapted to household and industrial use, according to Hung. He envisions a compact machine smaller than a microwave that can be set up in the average kitchen.