Currently, electrolyzed water (EW) is gaining popularity as a sanitizer in the food industry to reduce or eliminate bacterial populations on food products, food processing surfaces, and non-food contact surfaces. In Japan, the Health, Labor and Welfare Ministry has approved EW as a food additive (Yoshida et al., 2004). EW generators also have been approved for use in the food industry by the U.S. Environmental Protection Agency (Park et al., 2002b). The purpose of this book is to provide an overview of issues related to EW, its antimicrobial activity, and its probable application in the food safety.

Syed Mohammad Ehsanur Rahman is a Professor of Food Microbiology in the Meat Science Section in the Dep. of Animal Science, Bangladesh Agricultural University, where he has been since 2000. Rahman's primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens.