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Producing the safer food products not only can decrease the risk of foodborne illnesses outbreak, but also can increase their shelf life, market acceptability, decrease loss and waste and result in greater profitability for aquaculture producers and retailers. Shelf-life extension is achieved through the use of refrigeration and chemical additives, howeverboth thermal and non-thermal processing methods are also used to increase shelf-life and improve product safety by reducing the levels of pathogenic and spoilage microflora. However, thermal processing has severe negative influences on the quality of the products such as shrinkage, cook loss, color changes, texture, nutrition loss, and taste. Hence, applying non-thermal methods such as gamma irradiation, high pressure, UV, and electrolyzed water (EO water) provide interesting methods for food shelf-life extension as well as other food processing applications. Among these methods, EO water has garnered greater interest as a disinfectant in medicine and dentistry with newly developed applications from these medical fields for disinfection of cutting boards, gloves, contact surfaces, and animal care facilities where EO has proven to be effective. From this, new application in aquaculture and the seafood industry are being evaluated.

Electrolyzed Water Applications in Aquaculture and the Seafood Industry