Electrolyzed water may be better at killing bacteria.

Electrolyzed water, produced by applying an electrical current to a very dilute saltwater solution, kills bacteria on foods and utensils more effectively in some cases than heat or water containing chlorine. Electrolyzed water could also sanitize cutting boards, eating and drinking implements, and food-processing equipment.

Scientists at the University of Georgia (Georgia Experiment Station, 1109 Experiment St., Griffin, GA 30223) tell us that the electrolytic process produces very acidic water. The water's low pH (acidity) and potential for oxidation-reduction contribute to its effectiveness.

Essentially, the oxidation-reduction process involves the exchange of electrons. In the case of bacteria, such as E. coli, Salmonella and Listeria, this exchange may take away electrons needed by cell membranes for their metabolism and survival. Researchers believe that the main indicator of the effectiveness of the solution is the oxidation-reduction potential. When you compare chlorinated water with electrolyzed water, there is a difference in the oxidation-reduction potential, even though they both have the same chlorine concentration.

The exact role of oxidation-reduction in destroying bacteria is still under investigation. Chlorine is not physically added to electrolyzed water but is produced when the electrical current passes through the water and salt mixture. The chlorine that is generated is one of the major components for killing microorganisms. But electrolyzed water has additional active oxidants that the research group is trying to identify.

The equipment needed to produce and treat food with electrolyzed water is already produced by several companies in Japan. A typical unit costs between $3000 and $5000. One possibility: food processors will be first to use electrolyzed water and then, as equipment costs decline, consumers will use it at home.

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