North American Fruit Explorers mailing list at ibiblio

["Mark Angermayer" <hangermayer@isp.com>]

Is this something you plan to make yourself, or buy?  Once the water is
subjected to this treatment, are the hydroxide and acid molecules stable, or
will they eventually react to form salt again?

Mark
KS

----- Original Message ----- 
From: "Jim Fruth" <>
To: "NAFEX" <nafex@lists.ibiblio.org>
Sent: Wednesday, October 28, 2009 8:07 AM
Subject: [NAFEX] Electrolized water wash


>     I've been reading about a relatively new method of washing fruit and
> produce that, according to the USDA, is approved for killing E. coli,
> Salmonella, Campylobacter and Listeria.  The produce is washed in
> electrolyzed water that is used in greenhouses and nurseries to prevent
> diseases and the spread of fungi as well as extending the shelf life of
cut
> flowers and ornamental plants and for washing hands.
>     Electrolyzed water is a .1 solution of sodium chloride that has been
> subjected to a low voltage electric current.  It is claimed to be more
> effective at killing bacteria on foods than bleach or heat treatments.  In
> Japan, it is being used to sterilize medical equipment at to treat wounds.
>     The low voltage current passes through the solution of salt and tap
> water separating the sodium chloride into two solutions,  Sodium hydroxide
> (NaOH) and Hypochlorus Acid (HOCl).
>     I plan to start using it to wash my apples prior to being pressed for
> cider.
>     Are any of the rest of you using it?
>
> Jim Fruth
> Brambleberry Farm
> Pequot Lakes, MN  56472
> For jams, jellies, syrups and more:
> www.jellygal.com
> 1-877-265-6856 (Toll Free)
> 1-218-831-7018 (My Cell)
>
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