Figure 1: Electrolyzed Water for Sanitation in the Meat Industry

Keeping food processing environments clean is essential to ensure the safety and quality of the products we consume every day. In meat factories, regular sanitation is not only a good practice—it is a legal requirement. The sanitation program is mandatory in the food industry to ensure food safety throughout production processes, as stipulated in Regulation 9: Food Safety Assurance Program, under the Food Hygiene Regulation 2009, enacted according to Section 34 of the Food Act 1983. This regulation underscores the responsibility of food premises to maintain hygienic conditions to prevent contamination.

Traditionally, sanitation processes rely on strong chemical cleaners. While effective, these can be costly and may pose environmental and occupational hazards if used excessively or disposed of improperly. As the food industry continues to evolve, there is a growing need for more sustainable and practical alternatives.

One such alternative is electrolyzed water (EW) — a cleaning solution produced from salt, water, and electricity. This process generates two functional types of water: alkaline electrolyzed water (AlEW) and acidic electrolyzed water (AcEW). AlEW has the potential to be used for both cleaning and disinfecting surfaces, while AcEW is mainly used for disinfection. Together, they present a more environmentally friendly and cost-effective option compared to many conventional cleaning agents.

Recent studies have demonstrated that electrolyzed water can significantly reduce harmful bacteria such as Escherichia coli on stainless-steel surfaces, which are commonly found in food factories. However, when meat residues such as fat and protein are left behind, sanitation becomes more challenging. In these cases, using warm EW combined with mechanical action, such as physical scrubbing and water jets, can enhance cleanliness and improve microbial reduction.

Beyond the laboratory, a portable electrolyzed water unit has been conceptually designed to support small and medium-sized meat processing facilities. This compact unit would allow for on-site production of AlEW and AcEW, reducing the need for bulk chemical storage and minimizing sanitation costs. Although the system is still in development, it represents a potential step forward for SMEs seeking efficient and regulatory-compliant hygiene solutions.

In summary, electrolyzed water offers a promising approach for improving sanitation practices in the meat industry. It aligns with current food safety regulations, supports sustainability goals, and could help make effective sanitation more accessible, especially for SME producers. While further testing in real factory settings is still required, this innovation marks a valuable direction in the future of food hygiene.

References:

1. Khalid, N.I., Sulaiman, N.S., Ab Aziz, N., Taip, F.S., Nor-Khaizura, M.A.R., Sobri, S., & Abd Rahim, M.H. (2024). Assessing the efficacy of electrolyzed water for sanitizing contaminated stainless-steel surfaces in the meat industry. Journal of Food Engineering, 382, 112199. https://doi.org/10.1016/j.jfoodeng.2024.112199
2. Khalid, N.I., Ab Aziz, N., & Noh, T.U. (2024). Electrolyzed water for sanitation in meat patties factory: A case study. Journal of Food Engineering, 362, 111757. https://doi.org/10.1016/j.jfoodeng.2023.111757

By: Dr. Nurul Izzah Khalid
Senior Lecturer
Faculty of Food Science and Technology, UPM

Date of Input: 08/07/2025 | Updated: 08/07/2025 | nur_jasni