The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water (StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5 to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions seen in StAEW generation. The bactericidal effect of SAEW against various strains of foodborne pathogens is widely believed and accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food industry, offering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hypothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which in turn may enhance their ability to be stored. Therefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efficient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. This review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial effectiveness, sanitization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry.

Journal Article | Te food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efcacy. Tese issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water (StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5 to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions seen in StAEW generation. Te bactericidal efect of SAEW against various strains of foodborne pathogens is widely believed and accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/ hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food industry, ofering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hy- pothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which in turn may enhance their ability to be stored. Terefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efcient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. Tis review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial efectiveness, san- itization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry

The food industry has extensively explored postharvest microbial control, seeking viable technologies to ensure food safety. Although numerous chlorine-based commercial sanitizers serve this purpose, many are plagued by constraints such as instability and diminished disinfectant efficacy. These issues arise from exposure to organic matter in wash water, light, or air. As an innovative and promising alternative, slightly acidic electrolyzed water (SAEW) has emerged, captivating attention for its robust sterilization potential and eco-friendliness in agricultural and food sectors. SAEW generated via electrolysis of a diluted hydrochloric acid (HCl) solution with concentrations ranging from 2 to 6% or aqueous solution of sodium chloride (NaCl) in a nonmembrane electrolytic chamber is reported to possess equivalent antimicrobial properties as strong acidic electrolyzed water (StAEW). In contrast to traditional chlorine sanitizers, SAEW leaves less chlorine residue on sanitized foods such fresh-cut fruit and vegetables, meat, poultry, and aquatic products due to its low available chlorine concentration (ACC). Its near neutral pH of 5 to 6.5 not only renders it environmentally benign but also mitigates the production of chlorine gas, a contrast to low pH conditions seen in StAEW generation. The bactericidal effect of SAEW against various strains of foodborne pathogens is widely believed and accepted to be due to the combined action of high oxidation-reduction-potential (ORP) reactions and undissociated hypochlorite/hypochlorous acid (HOCl). Consequently, a burgeoning interest surrounds the potential of SAEW for sanitation in the food industry, offering an alternative to address shortcomings in sodium hypochlorite solutions and even StAEW. It has been hypothesized from a number of studies that SAEW treatment can increase the quality and nutritional value of harvested fruits, which in turn may enhance their ability to be stored. Therefore, SAEW is not only a promising sanitizer in the food industry but also has the potential to be an efficient strategy for encouraging the accumulation of bioactive chemicals in plants, especially if it is used extensively. This review encapsulates the latest insights concerning SAEW, encompassing its antimicrobial effectiveness, sanitization mechanism, advantages vis-à-vis other sanitizers, and plausible applications across the food industry.

Social-ecological interactions mediate water–energy–food security in small developing islands, but community-scale insights are underrepresented in nexus research. These interactions are dynamic in their response to environmental and anthropogenic pressures and need to be understood to inform sustainable land use planning into the future. This study centered on bringing together diverse stakeholders to explore water–energy–food futures using the “<i>Kesho</i>” (meaning “tomorrow” in Kiswahili) scenario tool for two of the largest islands that comprise the Zanzibar Archipelago. The methodology comprised four core stages: (1) exploration of how past drivers of change impacted water–energy–food security; (2) modeling of a <i>Business as Usual Scenario</i> for land cover change; (3) narrative development to describe alternative futures for 2030 based on themes developed at the community scale; and (4) predictions about how narratives would shape land cover and its implications for the nexus. These results were used to model alternate land cover scenarios in TerrSet IDRISI (v. 18.31) and produce visual representations of expected change. Findings demonstrated that deforestation, saltwater incursion, and a reduction in permanent waterbodies were projected by 2030 in a <i>Business as Usual Scenario</i>. Three alternative scenario narratives were developed, these included <i>Adaptation, Ecosystem Management</i>, and <i>Settlement Planning</i>. The results demonstrate that the effectiveness of actions under the scenario options differ between the islands, indicating the importance of understanding the suitability of national policies across considered scales. Synergies across the alternative scenario narratives also emerged, including integrated approaches for managing environmental change, community participation in decision making, effective protection of forests, cultural sensitivity to settlement planning, and poverty alleviation. These synergies could be used to plan strategic action towards effectively strengthening water–energy–food security in Zanzibar.

Social-ecological interactions mediate water&ndash:energy&ndash:food security in small developing islands, but community-scale insights are underrepresented in nexus research. These interactions are dynamic in their response to environmental and anthropogenic pressures and need to be understood to inform sustainable land use planning into the future. This study centered on bringing together diverse stakeholders to explore water&ndash:energy&ndash:food futures using the &ldquo:Kesho&rdquo: (meaning &ldquo:tomorrow&rdquo: in Kiswahili) scenario tool for two of the largest islands that comprise the Zanzibar Archipelago. The methodology comprised four core stages: (1) exploration of how past drivers of change impacted water&ndash:energy&ndash:food security: (2) modeling of a Business as Usual Scenario for land cover change: (3) narrative development to describe alternative futures for 2030 based on themes developed at the community scale: and (4) predictions about how narratives would shape land cover and its implications for the nexus. These results were used to model alternate land cover scenarios in TerrSet IDRISI (v. 18.31) and produce visual representations of expected change. Findings demonstrated that deforestation, saltwater incursion, and a reduction in permanent waterbodies were projected by 2030 in a Business as Usual Scenario. Three alternative scenario narratives were developed, these included Adaptation, Ecosystem Management, and Settlement Planning. The results demonstrate that the effectiveness of actions under the scenario options differ between the islands, indicating the importance of understanding the suitability of national policies across considered scales. Synergies across the alternative scenario narratives also emerged, including integrated approaches for managing environmental change, community participation in decision making, effective protection of forests, cultural sensitivity to settlement planning, and poverty alleviation. These synergies could be used to plan strategic action towards effectively strengthening water&ndash:energy&ndash:food security in Zanzibar.