Reduced negative zeta potential sanitization method and system
Methods and systems for sanitization of liquid solutions and food products are provided. In some embodiments, methods are provided for treating a food product or food product preparation or packaging surface to reduce microbial content, comprising contacting the food product or food product preparation or packaging surface with a chlorinated nanobubble solution comprising electrolyzed water. In some embodiments, methods are provided for reducing the growth of bacteria and reversing the growth of biofilm in a water system, comprising chlorinating source water and passing the chlorinated source water through a low zeta potential crystal generator. In some embodiments, methods are provided for purifying water, comprising chlorinating the water and passing the chlorinated water through a low zeta potential crystal generator.
1. A method of treating a food product to reduce microbial content, comprising:
contacting a food product with a chlorinated nanobubble solution, wherein the chlorinated nanobubble solution comprises electrolyzed water, and wherein the microbial content of the food product is reduced by at least about 0.3 log CFU/g; and
recirculating the chlorinated nanobubble solution for continual introduction to food product; wherein recirculating includes, on an as needed basis, introducing carbon dioxide gas into the recirculating chlorinated nanobubble solution to maintain a pre-selected acidic pH; continuously chlorinating the recirculating chlorinated nanobubble solution to maintain a preselected ppm of free available chlorine (FAC); filtering the recirculating chlorinated nanobubble solution; and passing the recirculating chlorinate nanobubble solution through a nanobubble generator to maintain a preselected concentration FAC and nanobubbles;
wherein chlorinating the recirculating nanobubble solution occurs after filtering and before passing the recirculating chlorinated nanobubble solution through a nanobubble generator.
2. The method of claim 1 , wherein the electrolyzed water has an enhanced concentration of low zeta potential crystal and is generated by passing source water through a low zeta potential crystal generator and changing the crystalline structure of minerals in the source water.
3. The method of claim 1 , wherein the chlorinated nanobubble solution comprises nanobubbles having a diameter of less than 200 nm.
4. The method of claim 1 , wherein the chlorinated nanobubble solution comprises free available chlorine in an amount of less than or equal to 300 ppm.
5. The method of claim 1 , wherein the chlorinated nanobubble solution comprises free available chlorine in an amount of between 0.5 ppm and 50 ppm.
6. The method of claim 1 , wherein the chlorinated nanobubble solution has a pH of at least 5 and less than 7.
7. The method of claim 1 , wherein the food product is selected from the group consisting of meat, vegetables, fruit, and eggs in their shell.
8. The method of claim 7 , wherein the meat is selected from the group consisting of beef, poultry, and pork and the preselected pH is in a range of 5 to 5.5.
9. The method of claim 1 , wherein the recirculating chlorinated nanobubble solution is cooled to a preselected temperature.
10. The method of claim 1 , wherein filtering the recirculating chlorinated nanobubble solution removes particles from the food product carried by the recirculating chlorinated nanobubble solution.
11. The method of claim 8 , wherein the preselected ppm for available chlorine is 5 ppm.