What is ECA?

ECA stands for Electro-Chemical Activation.
ECA is a patented technology first invented in Russia and has been under development for over 40 years. The Activation process uses water, salt and electricity. The activation process produces a potent and natural disinfectant and detergent.

How does ECA work?

Microbes, like other living things need a stable energy supply to survive. ECA destabilises and elevates the electrical charge (Oxidation Reduction Potential or ORP) of the water and creates an environment in which microbes cannot survive.
The energy difference between ECA (+900) water and tap water (+200mV) will kill 1 million E.coli in 30 seconds.

How effective is ECA on microbes?

Aside from effective control of common food spoilage organisms ECA is equally effective against 99,99999999% of dangerous human pathogens which include but are not limited to: Listeria monocytogenes, Salmonella spp and E. coli 0157. Further studies on Bacillus spores, Clostridia, Vibrio cholera and Hepatitis viruses etc. have achieved equivalent results.

Where and how is ECA used?

ECA is universally effective and presents an unchallenged safety profile, it can be applied in all food and beverage environments as well as a water treatment remedy.

Ongoing research, started in the 1970’s has refined a variety of critical application methods in support of good manufacturing practice.

Will ECA control biofilm?

Yes. Biofilm is universally recognized as the primary source of process recontamination. By using continuous dosing, ECA’s unstable micro-electrical charge removes established biofilm and prevents regrowth.

ECA can be applied during food production and as such guarantees safe, continuous disinfection of the process and product.



Electro-Chemical Activation


Electro-Chemically Activated Water


Cleaning in Place


Oxidation Reduction Potential


A strong oxidizing solution with a pH range of 2.5-8.5 and an Oxidation-Reduction Potential (ORP) of +600 to +1000mV


An anti-oxidizing, mild alkaline solution with a pH range of 10.5 to 12.0 and ORP of -600 to -900 mV


Salt and Water mix in solution


These are a collection of microorganisms surrounded by the slime they secrete, attached to either an inert or living surface


Sensory properties of a food product, involving taste, colour, odour and feel


Colony Forming Units – is a measure of viable bacterial or fungal numbers/counts


Federal Drug Administration


South African Bureau of Standards


European Union

CE Certification

European marking for product groups to indicate conformity with the essential requirements set out in European Directives.