The Effect and Comparison of Strong Acid Water Application
April 14, 2017
1664
According to data, the number of bacteria on a regular cutting board in a cold meat room can reach over 60000, with one tenth being Salmonella. As long as 10 bacteria enter the human body, they can cause disease. The use of chemical disinfectants for disinfection cannot effectively remove toxic residues, which can easily lead to drug resistance, contaminate the food and utensils being processed, and cause other hazards, resulting in significant waste of water resources. Many cold meat workshops use alcohol to wipe cutting boards. High doses can easily cause poisoning symptoms and cannot quickly and effectively kill pathogenic microorganisms, making it ineffective against enteroviruses such as EV71 in the hands, feet, and mouth. The surface of environmental items in the cold meat room is disinfected with ultraviolet lamps or ozone, which has limited disinfection range and effectiveness, low compliance rate, and requires personnel to avoid.
Strong acid water solves the cleaning and disinfection of bulk food and oversized containers, and is compatible with various automatic cleaning and disinfection facilities. After multiple on-site tests and practical applications at the Beijing Olympics, the disinfection effect is significantly better than traditional cleaning and disinfection methods.
Comparison of the efficacy of strong acid water and other commonly used chemical disinfectants:
Strong acid water solves the cleaning and disinfection of bulk food and oversized containers, and is compatible with various automatic cleaning and disinfection facilities. After multiple on-site tests and practical applications at the Beijing Olympics, the disinfection effect is significantly better than traditional cleaning and disinfection methods.
Comparison of the efficacy of strong acid water and other commonly used chemical disinfectants:
| Comparison project | Strong acid water | chemical disinfectant |
| Sterilizing Effect | Thoroughly sterilize | Different disinfectants vary |
| Sterilization target | Various bacteria and microorganisms | Specific objects |
| Sterilizing time | Fast | Longer |
| Safety | Non toxic, non irritating | There are adverse reactions that are irritating to the skin |
| Environmental pollution | No residue, no pollution, no pollution | There are residues that pollute the environment |
Hygiene aspect: Solve the problem of hand disinfection, meet the requirements of the latest regulations and standards in the field of food safety, disinfect processing equipment, tableware, floors, walls, silk fabrics, transportation vehicles, etc. by soaking, spraying, and wiping, improve cleaning and disinfection efficiency and quality, and avoid microbial contamination and disease risks.
In terms of food safety: Removing harmful residues such as pesticides, without damaging the color, odor, and nutritional content of food, extending the storage period of food. Peach and late peach that have been soaked in electrolyzed oxidizing water (strong acid water) for 2-3 minutes and stored at low temperature for 60 days have a 17% lower incidence of disease during storage compared to untreated fruits. It can also solve multiple hygiene problems for cold meat and the disinfection and preservation of fresh food and cold meat.
In terms of strong operability: the sterilization effect is fast and obvious, the application range is wide, the use is convenient, there is no pollution, no residue, no toxic side effects, no teratogenicity, no drug resistance, the method is practical, there is no need to consume a large amount of clean water for washing, it can be directly consumed by mouth, there is no need for personnel to avoid, and it does not contaminate food. Sterilization does not require special techniques, and effective sterilization can be achieved through cleaning, soaking, and spraying.
In terms of effectiveness: Compared with traditional cleaning and disinfection methods, it reduces water and electricity consumption, easily solves the problem of sewage discharge, reduces the deployment and cost of emission reduction facilities, lowers the cost of cleaning, disinfection, and occupational protection, increases economic benefits, adds technological means and green highlights, and improves service efficiency and quality.
In terms of food safety: Removing harmful residues such as pesticides, without damaging the color, odor, and nutritional content of food, extending the storage period of food. Peach and late peach that have been soaked in electrolyzed oxidizing water (strong acid water) for 2-3 minutes and stored at low temperature for 60 days have a 17% lower incidence of disease during storage compared to untreated fruits. It can also solve multiple hygiene problems for cold meat and the disinfection and preservation of fresh food and cold meat.
In terms of strong operability: the sterilization effect is fast and obvious, the application range is wide, the use is convenient, there is no pollution, no residue, no toxic side effects, no teratogenicity, no drug resistance, the method is practical, there is no need to consume a large amount of clean water for washing, it can be directly consumed by mouth, there is no need for personnel to avoid, and it does not contaminate food. Sterilization does not require special techniques, and effective sterilization can be achieved through cleaning, soaking, and spraying.
In terms of effectiveness: Compared with traditional cleaning and disinfection methods, it reduces water and electricity consumption, easily solves the problem of sewage discharge, reduces the deployment and cost of emission reduction facilities, lowers the cost of cleaning, disinfection, and occupational protection, increases economic benefits, adds technological means and green highlights, and improves service efficiency and quality.
