Electrolyzed oxidizing water (EO water) with low pH (2.2-2.7), high oxidation-reduction potential (ORP > 1100 mV), and available chlorine content (ACC) of 30-80 mg L-1 has an efficiently bactericidal activity and wide adaptability against many food-borne pathogens. EO water could be generated by electrolysis of a dilute NaCl solution in an electrolysis chamber with a Pt/Ti electrode. In this study, the Pt/Ti electrode was prepared by magnetron sputtering technique. The electrode surface has the characteristic of specific growth along the [111] ...
