Electrolyzed Water Eliminates Food-Borne Bacteria
In keeping with their commitment to producing the healthiest, sustainable and most natural chicken possible, Murray's Chicken is switching to electrolyzed water as its primary processing cleaning agent. Murray's Chicken has signed a contract with EAU Technologies Inc., a leading provider of Electrolyzed Water -- EMPOWERED WATER -- for high-volume, business-to-business applications, to use EAU's technology in creating electrolyzed water for food sanitization at its processing facility. Murray's Chicken will be the first poultry processor in the United States to utilize the technology on an industrial scale. Successful trials, including several at the University of Georgia, have shown that electrolyzed water is highly effective at killing food-borne bacteria such as Salmonella, E. coli and Listeria, without affecting the quality of the food.
"Our goal has always been to provide our customers with the healthiest, safest poultry while maintaining an eye on social responsibility. We grow our chickens without administering any antibiotics, and our chickens are fed a 100% vegetarian feed free of any animal fats or animal by-products. EAU's electrolyzed water is created using natural ingredients and has been proven non-toxic in addition to being effective," said Steve Gold, Vice President of Marketing for Murray's Chicken.
Electrolyzed water, marketed as Empowered Water by EAU, is created by combining salt and water with an electrical charge. The process separates the positive and negative ions of water, creating two forms of water, one very acidic and one very alkaline. The alkaline EO water is used to clean the chicken, followed by a rinse of the electrolyzed acidic water to kill any remaining food-borne pathogens. Empowered Water has been proven non-toxic and environmentally friendly when used at approved concentrations.
"We have conducted extensive research, including a study trial at Murray's, to validate our belief that Empowered Water can be an effective cleaning agent in industrial settings. In addition, research conducted with the University of Georgia has shown electrolyzed water to be as much as 10 times more effective at killing bacteria than other tested methods, including the use of heat," said Wade Bradley, President and CEO of EAU Technologies. "We are confident that Empowered Water will be beneficial in assisting processing plants with meeting the new standards announced by the U.S. Department of Agriculture."
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced earlier this year new policies and practices targeting its Salmonella verification sampling program. The proposal is part of an overall initiative to raise performance standards among poultry and beef processing plants in testing and eliminating Salmonella, E. coli, Campylobacter and Listeria within the plant.
EAU's industrial application is able to produce large volumes of electrolyzed water, scaling from 0.5 up to 90 gallons per minute. Installation is expected to be completed with Murray's utilizing Empowered Water as part of its sanitation process by May.