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In April 2014, the Centers for Disease Control and Prevention (CDC) announced the status of food safety in the United States. The report showed that foodborne pathogen infections are still an important public health problem.
These data are obtained from the Foodborne Disease Active Surveillance Network (Foodnet), experts from the US CDC, 10 state health departments, the United States Department of Agriculture (USDA) Food Safety and Inspection Service, and the US Food and Drug Administration (FDA) The data was jointly collected and published on the Foodnet network.
FoodNet recorded more than 19,000 cases of foodborne pathogen infections, including 4,200 hospitalizations and 90 deaths, involving a total of 48 million people, accounting for about 15% of the US population. In general, the CDC estimates that about one in six Americans get sick each year, 128,000 are hospitalized, and 3,000 die from food-borne diseases. The US CDC recognizes the need to strengthen measures to control or eliminate pathogens in domestic and imported foods. In the process of planting, harvesting, processing and eating, actions need to be taken to reduce or prevent food contamination. This includes training and equipping food service safety personnel with the best tools and necessary knowledge to provide consumers with safe food. The challenge is not only to eliminate harmful pathogens, but also to use products and processes that are safe for food and food processing environments.
In order to meet these challenges, there is a simpler solution than people think, it is called electrolyzed water. Electrolyzed water uses tap water and a small amount of food-grade salt under special electrolysis conditions to produce two different aqueous solutions: high-efficiency cleaning detergent and strong disinfectant antibacterial agent.
In the entire food production operation and food contact surface, as well as the cleaning process of fruits and vegetables, the use of electrolyzed aquatic products is approved for cleaning and disinfection. In short, electrolyzed water is an effective tool to ensure food safety-it will not harm food, employees or the environment, and it can provide significant economic benefits.
In the United States, electrolyzed water has just begun to be recognized, understood and used in the food service industry. However, electrolysis of water is not a new concept.
Scientist Michael Faraday discovered electrolyzed water in the mid-19th century. Since then, as a technology, electrolyzed water technology has gradually matured and is widely used all over the world, especially in Asia, Russia and other parts of the world. In Japan, electrolyzed water can be used to clean food processing plants and medical equipment. Because it can kill fungi, bacteria and viruses without harming human tissues, it is also used in the medical industry. The Japanese sushi industry has saved hundreds of millions of dollars by washing sashimi with electrolyzed water. Bacteria and microorganisms on fish and other meats can be easily treated with electrolyzed water without causing damage to the fish before eating. Grocery stores and restaurants in the UK and Australia spray vegetables and meat products with electrolyzed water to reduce bacteria that cause disease and decay.
"Food-borne diseases can damage the reputation of restaurants. It can cause product recalls, loss of revenue, and in some cases, loss of customers' lives." Electrolyzed water can effectively eliminate pathogens that cause food-borne diseases and prevent pollution. "Said Mark Stedelbauer, vice president of an electrolyzed water company in the United States. The company provides electrolyzed water solutions for various industries, including food processing, hotels, elderly care, sports, childcare, and fitness.
Marcus Hall was skeptical of electrolyzed water at first, but he soon became a loyal user of electrolyzed water. He is the owner of Cowfish Restaurant, a trendy restaurant in North Carolina that serves fresh sushi and burgers. David Lucarelli, the executive chef of Cowfish restaurant, is familiar with electrolyzed water after receiving training in Italy. He has recommended this product to Hall many times. As a food science enthusiast, Lucarelli understands the effects of electrolyzed water and its effect on food safety. He knows that it fits the Cowfish restaurant culture.
Electrolyzed water is an environmentally friendly product that can help improve the quality of food and the dining experience of users. Marcus Hall said: "We want to be a better protector of the planet." "We can solve many water-related problems without negatively affecting the environment."
As an integral part of the kitchen, electrolyzed water is the best product to ensure the safety and hygiene of Cowfish restaurants. From washing fruits and vegetables to disinfecting surfaces, cutting boards and tableware, to table cleaning (without the annoying odors caused by traditional chemical cleaners), the overall impact of electrolyzed water on the restaurant is very significant.
"I have more confidence in the products we provide because we are now using electrolyzed water." Lucarelli said.
Both Marcus Hall and Lucarelli believe that using electrolyzed water is a smarter and more beneficial way to deal with food safety issues.
Marcus Hall said: "The monthly cost of renting equipment is half of the cost of traditional products." "In our business model, the use of electrolyzed water combines environmental awareness and economic benefits-this is obvious."
"Ten years later, when we look back at the food industry, we will know why it took so long to make electrolyzed water a standard operating method. It is simple, effective, scientifically reliable, economically feasible, and protects the quality of food and people. And the earth. As we like to say, this is very important," Stedelbauer said.
