USA – BIOIONIX’s recent validation study at Deibel Laboratories has confirmed that its activated water, also known as electrolyzed water or HOCl, can achieve a 4 to >6 log reduction of pathogens, including Salmonella, Listeria monocytogenes, E. coli, and Bacillus cereus.
Amid increasing interest from food manufacturers seeking to reduce chemical usage and conserve water, BIOIONIX has been encouraged to expand its technology for clean-in-place (CIP) systems.
The company’s Vice President of Sales, Kyle Jenson, highlighted the importance of validating the effectiveness of their product for their partners.
“We knew it was possible based on scientific studies but wanted to validate it for ourselves and for our partners,” Jenson stated.
The study aimed to evaluate the microbial log reduction potential of a low baseline concentration of 150 ppm of BIOIONIX-activated water with only 30 seconds of contact time.
This testing was conducted on various surfaces, including stainless steel, plastic, and epoxy. Traditional CIP and clean-out-of-place (COP) protocols with HOCl typically require a higher concentration of 200 ppm and longer exposure times with continuous spray.
Implications for CIP processes
The validation study’s results showed that even at the lower concentration and shorter contact time, BIOIONIX activated water achieved high log reductions in pathogen levels. This finding supports the potential for replacing toxic sanitizers in CIP processes with this alternative.
“With such high log reductions at this baseline, we’re confident our partners can replace the toxic sanitizers with BIOIONIX activated water in their CIP processes,” Jenson noted.
“We’re excited to continue to support our partners on the path to zero chemicals.”
BIOIONIX’s BIOSAIF24/7 three-tiered systems are widely utilized for in-process disinfection, enabling partners to produce their own natural and safe disinfection solutions.
According to the company, these systems not only help eliminate chemical dependency but also support continuous and monitored disinfection and water reuse.
Industry-wide shift toward sustainable practices
This development comes as the food industry increasingly seeks sustainable and efficient sanitation solutions.
The use of electrolyzed water in CIP systems could represent a significant advancement in reducing the environmental impact of food processing operations while maintaining high food safety standards.
In related news, other companies are also exploring innovative sanitation technologies. For example, some manufacturers are experimenting with ultraviolet light and ozone treatments to achieve similar pathogen reductions without chemicals. The ongoing research and development in this area highlight the industry’s commitment to enhancing food safety and sustainability.
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