Combined application of electrolysed water and ultrasound to improve the sanitation of knives in the meat industry

Summary This study investigated the effect of the combination of basic electrolysed water ( BEW ) and slightly acid electrolysed water ( SAEW ) with ultrasound ( US ) for cleaning and sanitation of the knives used in slaughtering processes. The knives were sonicated in a US bath using two modes of operation (normal and sweep) in two steps: (i) 5 min with BEW and (ii) 10 min with SAEW at 35 °C. The microbiological counts and the possible changes...