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What is ECA? ECA stands for Electro-Chemical Activation. How does ECA work? ECA is a mechanism to generate an unstable and elevated micro-electrical charge water. The energy released during the “relaxation” of this micro electrical charge as the water degrades back to its natural state, is the mechanism by which microbes are killed. The energy difference between ECA (+900) and tap water (+200mV) will kill 1 million E. coli in 30 seconds. Since microbes as with other living creatures/organisms require energy to survive, ECA destabilises the energy environment within which the microbes live, and in so doing eliminates them. How effective is ECA on microbes? Aside from effective control of common food spoilage organisms ECA is equally effective against dangerous human pathogens which include: E. coli 0157, Listeria monocytogenes and Salmonella spp. Further studies on Bacillus spores, Clostridia, Vibrio cholera and Hepatitis viruses etc have achieved equivalent results. Where and how is ECA used? As ECA is universally effective and presents an unchallenged safety profile, it can, at a customised dose rate be applied directly in all food and beverage environments. ECA can also be used as a water treatment remedy within such environments. In addition, ongoing research since the 1970’s has refined a variety of critical application methods in support of good manufacturing practice. Will ECA control biofilm? Biofilm is universally recognised as the primary source of process recontamination. By using continuous dosing, ECA’s unstable micro-electrical charge causes the release of established biofilm and prevents its regrowth. As ECA can be applied during food production it guarantees safe, continuous disinfection of the process and product. |
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