EcoTreatments™ proprietary EcaFlo™ equipment produces Excelyte™ and Catholyte Zero™ solutions, which are non-toxic and biodegradable. Excelyte™ is a pH neutral disinfectant which is considerably more effective than bleach in surface disinfection.
Catholyte Zero™ is an anti-oxidizing, mild alkaline solution with a pH range of 10.5 to 12.0 and ORP of –600 to –900 mV. Its surfactant characteristics allow this solution to act as a mild detergent and degreaser that can be used on all porous and non-porous hard surfaces. An effective method of controlling bacteria on hard surfaces, walls, floors, utensils, equipment, and containers can be accomplished by using Catholyte Zero™ to remove protein load and then following that with Excelyte™ to disinfect and sanitize surfaces.
The key active ingredient in Excelyte™ is hypochlorous acid, a naturally occurring molecule specially synthesized from an electrolyzed saline solution. Excelyte™ degrades into salt and water, leaving no ecological footprint when exposed to environmental conditions. Excelyte™ has an NSF registration for use on food contact surfaces not requiring a rinse.
Excelyte™ is mother nature’s natural disinfectant. It destroys super bugs and other harmful bacteria and viruses without toxic residue. It is non-toxic to humans and animals yet burst the cell walls and membranes, and dissociates DNA and proteins of bacteria and viruses. It has an up to 100 times faster kill rate than bleach and quaternary products. It begins killing on contact. Excelyte™ is proven effective against many bacteria and viruses and has exhibited a 99.9999% kill rate.
The Center for Disease Control and Prevention (CDC) estimates that there are 76 million cases of foodborne illnesses, or food poisoning, every year in the United States. On average, 325,000 people are hospitalized each year as a result of foodborne illnesses. Fruits and vegetables account for 12% of cases and 6% of the food borne illness outbreaks in this country.
The control of bacteria and other pathogens in food production is made easier through the use of Excelyte™ solutions to disinfect and sanitize food preparation areas and equipment. Excelyte™ is also effective in the shipping process. Excelyte™ solution ice can be made for packing fresh foods and can extend the shelf life of meats, seafood and vegetables by greatly reducing bacterial degradation during the time in transit to processing plants or points of sale.
Research conducted by Coastal Carolina University, Conway SC, and funded by a USDA SBIR Grant, has confirmed that Excelyte™ solutions have efficacy against bacteria and fungi and has been proven as an antimicrobial agent against numerous foodborne pathogens such as Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Salmonella typhimurium and E. coli 0157:H7.
Electrolyzed Oxidizing Water
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Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water
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Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water
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Evaluation of electrolyzed oxidizing water for phytotoxic effects and pre-harvest management of gray mold disease on strawberry plants
JL Guentzel, MA Callan, K Liang Lam, SA Emmons… – Crop Protection, 2011 – Elsevier
Application of electrolyzed water in the food industry
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Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants
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Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts
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Disinfection effectiveness of slightly acidic electrolysed water in swine barns
XX Hao, BM Li, Q Zhang, BZ Lin, LP Ge… – Journal of applied …, 2013 – Wiley Online Library
Airborne bacterial reduction by spraying slightly acidic electrolyzed water in a laying-hen house
W Zheng, R Kang, H Wang, B Li, C Xu… – Journal of the Air & …, 2013 – Taylor & Francis
The effect of electrolyzed oxidative water applied using electrostatic spraying on pathogenic and indicator bacteria on the surface of eggs
SM Russell – Poultry science, 2003 – ncbi.nlm.nih.gov
Preventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water
SM Russell – 2010 – athenaeum.libs.uga.edu
Electrolyzed water as novel technology to improve hygiene of drinking water for dairy ewes
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DISINFECTION EFFICIENCY AND PREVENTION OF MASTITIS BY SLIGHTLY ACIDIC ELECTROLYZED WATER IN A DAIRY FARM
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Cleaning milking systems using electrolyzed oxidizing water
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Efficacy of ozonated and electrolyzed oxidative waters to decontaminate hides of cattle before slaughter
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