Can ice made from electrolyzed water preserve seafood better than ice made from tap water?
A. Yes. As ice made from tap water melts, it literally inoculates seafood with any variety of bacteria. Scientists in Japan and South Korea tested the effects of ice made from electrolyzed water on a variety of pathogens including Pseudomonas flourescens, Pseudomonas putida, E. Coli O157:H7, Vibrio vulnificus and Vibrio parahaemolyticus on Saury Oysters and shrimp. Test results determined that all of the mentioned organisms were significantly reduced when 500 ml of bacterial suspensions were treated with 5 gallons of crushed electrolyzed ice for more than 30 seconds. The electrolyzed ice reduced coliforms and aerobes by 2.0 to 3.0 log CFU/m. The results suggest that the use of electrolyzed ice can be more effective to ensure the freshness and safety of fishery products vulnerable to microbial contamination.
