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Electrolysed Water: Building Trust in the Future of Food Safety

The public has been inundated with healthy eating recommendations, in lifestyle programmes on radio, television and, in magazines and newspapers, over the last few years. The same subjects are now the focus of government health organisations, that also promote eating more fresh salads, fruits, and vegetables. However, at the same time, there has been a substantial increase in awareness about problems associated with inadequate hygiene and, the dangers of chemical residues in these seemingly nutritious foods.

Food contamination must be minimised or prevented at all stages of production, harvesting, processing, preparation, and serving. This includes giving food service employees the greatest equipment and training possible, so they can serve customers safe healthy meals. Not only is it difficult to eradicate the dangerous germs, but it is also difficult to do so using methods and materials that are safe for use in areas where food is prepared.

It turns out that there is an easier answer than one might imagine for overcoming these obstacles. It’s called electrolysed water, the technology used by Dew Products. High purity salt, added to pure water and, processed by a small electrical charge, from specialised on-site generator, combine to produce two distinct products: a potent antimicrobial cleansing water and, a highly effective cleaner-degreaser.

Although this core technology is a many years old, historically, the antimicrobial element suffered from poor long-term stability, which usually meant it only provided maximum effectiveness for 72 hours. This limitation meant that it could not be bottled and placed on the shelf and therefore be available on demand.

At Dew Products, we studied these problem and developed enhancements to the technology that now produces Electrolysed Water that maintains maximum efficacy for up to Six months, after opening and a shelf life of up to 18 months. Additionally, by carefully controlling the process, the solution can also be applied directly to food products, in addition to cleaning and sanitising any surface without leaving behind harmful chemical residue.

In short, Dew Products can provide the most effective tool for food safety––it doesn’t harm food, people or the environment. Our multi-purpose, anti-microbial system is so safe, effective and affordable that it has the ability to change the food industry’s approach to public health.

Use of Electrolysed Water in the Food Industry

Food-borne infections have the power to ruin a restaurant's reputation, induce product recalls and frequently result in income losses Dew Products is able to minimise the possibility of cross contamination that cause food-borne illnesses, by making germ control in the food safety sector much easier.

The sushi industry in Japan has saved many millions of dollars by using electrolysed water to wash raw fish. Electrolysed water is an easy way to treat bacteria and germs on fish and other meats without damaging the fish before eating. Grocery stores and restaurants in Britain and Australia employ electrolysed water to mist produce and meat items, getting rid of bacteria that lead to illness and deterioration.

Approved Uses of Electrolysed Water

The cleansing water is a broad-spectrum, fast-acting antimicrobial that is mild enough to be used as an antibacterial wash on fruits and vegetables but strong enough to effectively control micro-organisms. During a produce wash, bacteria that speeds up food deterioration is all but eliminated, protecting the product from deterioration and prolonging its shelf life.

A study conducted by The Institute of Food Technologists and published in The Journal of Food Science, concluded that electrolysed water containing between 15 and 50 ppm available chlorine is effective as a disinfectant for fresh cut vegetables without causing discolouration or altered flavour or texture.

Furthermore at the 220th meeting of scientists of the American Chemical Society, Professor Yen-Con Hung reported that in tests on lettuce, apples, strawberries, cantaloupe and alfalfa sprouts electrolysed water was very effective at killing pathogenic bacteria with no effect to quality, appearance or taste.

Finally the Department of Agricultural & Biological Engineering at Penn State University concluded that treating mushrooms with electrolysed water is a practical strategy to reduce bacterial populations and improve the quality and shelf life of mushrooms.

Oils, grease, and proteins can be effectively removed by the cleaner-degreaser, which also leaves surfaces free of residue that could harbour dirt and bacteria and lead to contamination and new bacterial growth. The cleaner-degreaser works well to remove oil-based pesticide residues from produce while also loosening the soil.

The benefits associated with Electrolysed water in the food chain industries are the efficient elimination of potentially hazardous organisms and surface bacteria that cause infection in consumers and, encourage produce deterioration, thereby prolonging the freshness of products like fish, fruit and vegetables, making them safer to eat.

Food safety isn't the only thing to worry about. Everyone who comes into contact with food—handlers, processors, restaurant staff, and customers—desires a safe and healthful working environment. Through the substitution of potentially hazardous traditional cleaning and sanitising agents, the use of Dew Products can contribute to the establishment of safer working and customer environments.


In summary, studies conducted all around the world have demonstrated that electrolysed water works well as a disinfectant for fresh-cut vegetables without causing discolouration or changes in flavour, making it a very appealing solution in terms of cost, convenience of use, safety for customers and workers, range of uses, effectiveness, and lack of disposal issues.

As we previously mentioned, a plethora of studies have demonstrated that electrolysed water is superior to all other products available on the market for disinfecting vegetables and extending their shelf life. It also outperforms other stand-alone short-acting oxidants in terms of speed and safety.

If you would like further information about ‘How Electrolysed Water can help with Food Safety’ please visit or contact


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