A comprehensive review on electrolyzed water-based synergistic treatments for microbial control and shelf-life extension in fresh produce and food systems

초록

Electrolyzed water (EW) has emerged as a promising non-thermal, broad-spectrum sanitizer for enhancing food safety across diverse food matrices. Traditional chemical and thermal sanitization methods, while effective, are increasingly challenged by concerns over chemical residues, microbial resistance, environmental impact, and sensory degradation. In this context, EW offers a sustainable, eco-friendly alternative due to its strong antimicrobial properties, minimal residue, and ease of on-site generation. This review provides a comprehensive and critical assessment of the synergistic applications of EW with physical (ultrasound, UV-C, mild heat, high hydrostatic pressure), chemical (organic acids, essential oils), and emerging treatments (nano bubbles, plasma-activated water, plant-derived polyphenols). The synergistic antimicrobial mechanisms—such as enhanced membrane disruption, oxidative stress induction, and increased cellular permeability—are explored in detail. Applications in fresh produce, meat, seafood, and food-contact surfaces are discussed with respect to microbial reduction, shelf-life extension, and quality retention. Evidence suggests that combined treatments often outperform individual applications, supporting their potential in minimal processing and clean-label strategies. However, challenges such as EW stability, corrosion potential, process standardization, scalability, and regulatory acceptance remain significant barriers to industrial adoption. By synthesizing current findings and identifying key research gaps, this review supports the development and implementation of EW-based hurdle technologies as effective and sustainable solutions in modern food safety management systems.

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