Since EO water is considered to be a solution containing HOCl, the application of EO water can be fitted into the regulations for hypochlorous (HOCl). In 2002, Japan had officially approved EO water as a food additive (Yoshida, Achiwa, & Katayose, 2004). Electrolyzed water generator has also been approved for applications in the food indus- try by the US Environmental Protection Agency (EPA) (Park et al., 2002b).
Although EO water has advantages as a disinfectant for use in many food products, relevant topics in EO water deserve future research. These may include the methods for expanding the usages of EO water in food processing plant and the application in HACCP and SSOP systems. Since bactericidal effects of the EO water may be reduced in the presence of organic matter due to the formation of monochloramines, techniques to avoid these matters need to be researched. Furthermore, the sensory characteristics of food processed may be affected by degradation of contaminants in the food during the application of EO water need to be further studied.