Meat processing plant eliminates toxic sanitizers and cleaners

January 27, 2012
/ Print / Reprints /
/ Text Size+



PathoSans electrolysis system
The PathoSans electrolyzed water technology converts softened tap water into hypochlorous acid, which has been clinically proven to be 80% percent more powerful at 50 parts per million (ppm) than chlorine bleach at 200 ppm. The second solution takes the form of sodium hydroxide and works as a detergent. Source: PathoSans.


North Country Smokehouse is a third generation producer of high-quality, hand-crafted meat products including bacon, sausage, ham, brisket as well as smoked turkey, chicken and water fowl with national distribution. The processor wanted to replace the cleaning chemicals it was using with something more “green,” yet still effective.

The meat producer installed an electrolysis-based system from PathoSans. This technology takes salt, water and a small charge of electricity to create a sanitizer the EPA has found to be extremely effective at killing microorganisms but is harmless to humans. It also creates a cleaning solution powerful enough to dissolve grease but safe enough to drink. The solutions are known as Alkaline and Acidic Electrolyzed Water.

According to North Country President and Owner Michael Satzow, “When we saw the opportunity to eliminate toxic chemicals from our food chain and replace them with an EPA-tested and superior sanitizer, installing a PathoSans system made perfect sense for the health and safety of our employees, our customers and the environment.”

The antimicrobial solution created by the process is known as hypochlorous acid, a strong disinfectant that is harmless to food and humans, but in independent laboratory tests and tests sponsored by the EPA, has been shown to be a more powerful sanitizer than chlorine bleach. The device also creates an alkaline stream of sodium hydroxide, which is a basic element in many soaps and detergents. Both solutions are safe enough to be used in a variety of kitchen activities ranging from hand sanitizing to disinfecting food prep surfaces and equipment. The sodium hydroxide can also be used to wash floors without detergent, eliminating soap residue and saving money. Electrolyzed water is approved as a sanitizer and for wound care by the FDA.

Tap water is pumped into compartments alternating a positive and negative electrical charge in every other compartment. These compartments comprise a proprietary electrolytic cell. The cell is submerged in a saturated saline solution. As chloride ions enter the positively charged compartments, the electrical charge electrochemically converts the ions from chloride (Cl) to hypochlorous acid (HOCl), a powerful sanitizer.

In the negatively charged compartments, the sodium ions (Na) are electrochemically converted to sodium hydroxide (NaOH), a basic component of many soaps and detergents, which acts as a grease cutter and cleaning solution that is equally non-toxic. Both solutions are harmless if they come into contact with the skin, eyes or mouth.

At the processing plant in Claremont, the entire facility including storage rooms, processing equipment, floors and conveyors are all cleaned and sanitized with electrolyzed water.

In addition to eliminating toxic chemicals, using this technology has a positive domino effect on the environment. Fewer deliveries are made to the processor, and there are fewer plastic jugs to dispose. Wastewater leaving the property has fewer substances that contaminate the sewer treatment system and the environment.

For more information, visit the PathoSans website, 630-517-1437,

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.



Image Galleries

Fabulous Food Plant: Paramount Citrus

Learn more about this fabulous food plant in Food Engineering's article, found here.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts


Food Engineering Magazine

Food engineering magazine 2014 april cover

2014 April

Catch a preview of the Powder and Bulk Show in this April 2014 edition of Food Engineering. Also, be sure to check out a coffee stick making a real stir and a major advancement in the the pet food industry.
Table Of Contents Subscribe


Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Food Master

Food Master Cover 2014Food Master 2014 is now available!


Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.


FE recent tweets