Electrolyzed Oxidized Water (EOW) is produced by passing a diluted salt solution through an electrolytic cell, having anode and cathode electrodes. The anode and cathode are separated by a bipolar membrane. Negatively charged ionschloride and hydroxide in the diluted salt solution move to anode to give up electrons and become gas (O 2 , Cl 2 ) and hypochlorous acid and having redox potential of +700 to +800 mV with pH 4.0. It has a strong oxidation potential and a shortage of electrons giving it the ability to oxidize and sterilize. In microbial inactivation process, oxidized water damage cell membranes, create disruption in cell metabolic processes and essentially kill the cell. EOW, also a strong acid, is different to hydrochloric acid or sulfuric acid in that it is not corrosive to skin, mucous membrane, or organic material. It is easy to handle and suitable for the sanitation of the plant and decontamination of foods. Electrolyzed water has been tested and used as a disinfectant in the food industry and other applications.

Food preservation is a continuous fight against spoilage and pathogenic microorganisms in foods. The need for enhancing microbial food safety and quality without compromising the nutritional, functional and sensory characteristics has led to an increasing interest in low‐temperature innovative processes for food preservation worldwide. In contrast to the traditional thermal processes, these emerging technologies are predominantly reliant on physical processes, including high hydrostatic pressures, pulsed electric fields and nonthermal plasmas that inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times. Nonthermal plasma is unique in that it inactivates microbial spores on surfaces during the processing of liquid as well as solid food products. The present review aims to give an overview of the principles of action and applications of plasma technologies in biodecontamination. PRACTICAL APPLICATIONS Nonthermal plasma technology is an emerging nonthermal process which has potential applications for disinfection of food surfaces, packaging and equipment, and water decontamination. It is an alternative technology for the inactivation of foodborne microorganisms without altering over all food quality and appearance.