Hypochlorous Acid is a primary active ingredient in eWater, providing highly effective antimicrobial efficacy. This weak acid is also produced naturally by our white blood cells to fight infection and can be produced with only salt, water and electricity. Simple and Effective.
Published by Dr Harriet Whiley, Senior Lecturer in Environmental Health at Flinders University, this paper provides business and regulators with a detailed review of eWater and its efficacy. If environmental health, food safety and efficacy validation is important to you, this report is not to be missed.
Bioﬁlm formation of foodborne pathogens on food processing surfaces is a major concern for the food industry. Controlling pathogen bioﬁlm formation is hindered by their complex structures which limits the diﬀusion of sanitizers into the deepest layers of bioﬁlms. In this study, the research team found that AEW had the ability to disrupt these structures and eﬀectively eradicate foodborne bioﬁlms.
A recent study published by Oxford Academic validates the effectiveness of using acidic electrolysed water as a fresh produce sanitiser. The results provide a clear indicator that eWater provides an environmentally friendly sanitizer for fresh-cut food industry to prolong red cabbage shelf life and to reduce contamination of vegetables and fruits.
Food Safety is a core part of our DNA at eWater Systems. Australian Food Safety Week offers an opportunity to share how eWater Technology is providing our customers with confidence when it comes to producing safe food for their customers. ~ New Research validates the effectiveness of eWater to remove biofilms ~ HACCP certification supports food safety planning