A salmonella outbreak in Australia is responsible for affecting approximately 90 people. The cause of the outbreak has been linked to a contamination of lettuce on an agricultural farm in rural Victoria.
A peer-review scientific study published in Poultry Science has previously highlighted the efficacy of electrolyzed water in preventing contaminated poultry bacteria such as salmonella. The study concluded that findings “clearly illustrate that EO water [electrolyzed water] is an effective antimicrobial for reducing foodborne pathogens in water and on cutting boards”.
In a separate report, published in the International Journal of Food Microbiology, has ascertained that electrolyzed water “was very effective not only in reducing the populations of campylobacter jejuni on chicken, but also could prevent cross-contamination of processing environments”.