Cheng K.-C.Dev S.R.S.Bialka K.L.KUAN-CHEN CHENG2019-07-112019-07-1120129780857090850https://scholars.lib.ntu.edu.tw/handle/123456789/413454The growing demand for safe, minimally processed food and the disadvantages of traditional chemical- and heat-based methods of microbial decontamination have meant that new technologies are emerging for high quality, effective decontamination of food. Electrolyzed oxidizing water (EOW) is electrolyzed soft tap water with sodium chloride added. The user- and environmentally-friendly status of this method, coupled with its low cost, makes it an effective and suitable method for microbial decontamination. This chapter provides an overview of the production, properties and applications of EOW, as well as a section on potential future trends. ? 2012 Woodhead Publishing Limited All rights reserved.Electrolyzed oxidizing water (EOW)Food decontaminationFood industryNovel sanitation technologybook part10.1533/9780857095756.3.5632-s2.0-84902903797https://www.scopus.com/inward/record.uri?eid=2-s2.0-84902903797&doi=10.1533%2f9780857095756.3.563&partnerID=40&md5=f0526dc957b5f7a1a4246a2badc3147c