Common methods now in practice for treating poultry products pose hazards for both animals and workers. They also contribute to environmental chemical pollution and can also have a negative impact on mortality and production rates.
Studies have indicated that the use of electrolyzed water produced by commercial a water ionizer is more effective than common sterilization methods currently used in this area of agriculture. Sterilization using electrolyzed water can save time, money and reduces risks to workers, animals and the environment.
Safer Eggs, Safer Poultry
Untreated, egg shell carries many pathogens harmful to human health. Fecal matter from nests, wash water and the packaging process pose threats of contamination by E. coli, Salmonella, L. monocytogenes and Yersinia enterocolitica.
Hatcheries typically use formaldehyde and glutaraldehyde gas or hydrogen peroxide fogging to eliminate these pathogens. The downside is the risk to the health of both humans and chicks. In a 2003 study it was determined that electrolyzed water with a pH of 2.1, ORP of 1150 and free chlorine of 8 mg/L could completely eliminate S. Typhimurium, S. aureus and L. monocytogenes on egg shells when applied using an electrostatic spraying system.
Because the electrolyzed water produced at levels sufficient for disinfecting is considered non-toxic and non-irritating to skin, mucous membranes or organic material, this method of disinfecting allows for effective pathogen elimination without health risks to humans or animals.
In a similar study done to determine the effective disinfectant properties of electrolyzed water on poultry being prepared for market, soaking in water with a pH of 2.57 with an OrP of 1082 and free chlorine of 50mg/L was effective in eliminating other pathogens. Agitation at 100 rpm for 30 minutes was applied to ensure effective treatment of all areas.
Spray washing with ER (electrolyzed reduced/alkaline ionized) water followed by emersion in EO (electrolyzed oxidizing – acidic ionized) water yielded far better results than previous methods which included immersion in a chlorine solution.
Healthier Chickens, Higher Production Rates, Safer Environment
For sterilizing equipment and surfaces used in preparing poultry products for market, strong chemicals are often used in the industry. Chemicals like chlorine often leave residue on surfaces and are harmful to both workers and animals.
Hypochlorous acid produced by commercial water ionizers is non-toxic and has actually proven to be more effective at eliminating harmful bacteria and pathogens. This type of hypchlorous acid eliminates bacteria quickly and dissipates quickly making safer for workers.
Commercial ionizers also produce alkaline water that has proven to improve the health and production of chicks. Lower mortality rates were observed in studies done where hens and chicks were given alkaline ionized water. In addition, keeping nesting and incubation areas clean by using hypchlorous acid left no harmful fumes or residue reducing the impact of cleaning/sterilizing methods on health and mortality.
Commercial water ionizers produce electrolyzed water at levels suitable for cleaning, drinking and sterilizing. Where traditional chemical disinfectants eventually find their way back into the eco-system, EOW is non-toxic, dissipates quickly and does not negatively impact the environment.
Producing electrolyzed water is done on demand, as needed for each application. Its effectiveness as a disinfectant cuts the cost of chemical cleaners. Electrolyzed water can be produced for little more than the cost of water and a little salt.