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Thanks Kevin.
I’ve asked for the MSDS to have a look at the bleach concentrations churned out by this system as that’ll better guide our planning (from an OSH and IC perspective).
In terms of solely using the eWater for handwashing, has anyone encountered issues with this?
Would appreciate any feedback you’ve had from your catering staff.
Cheers,
Gerald
Gerald Chan
Coordinator Infection Control
St John of God Murdoch Hospital
100 Murdoch Drive
MURDOCH. WA 6150
P: 9366 1552
M: 0405 495 906 (7804)
F: 9311 4685
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>>> Kevin Griffin 13/06/2012 2:38 PM >>>
Gerald
As you said the chemistry is pretty clear.
The resultant sodium Hypochlorite is basically that, normal Sodium Hypochlorite and should have stability and efficacy the same as that as a standard weak bleach solution.
Regards
Kevin
Kevin Griffin
Bioquell Asia Pacific Pte Ltd
207 Henderson Road,#01-05
Singapore 159550
T: +65 6592 5145
F: +65 6227 5878
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E: Kevin.Griffin@bioquell.com ( mailto:firstname.surname@bioquell.com )
Dear all,
I’m keen to obtain feedback from hospitals currently using the eWater system and from anyone with a good grasp of electrolysed water.
Having seen a demo, I note that the system utilizes dissolved sodium chloride (stored in a separate container) which is then pumped into a wall mounted unit (eWater system), gets mixed with tap H2O which then goes through electrolysis… thus giving us 2 distinct byproducts comprising of sodium hypochlorite and sodium hydroxide (which the system spits out in 2 separate taps marketed as “sanitising” and “cleaning” solutions respectively).
The chemistry bit is rather clear, plain water with added salt, gets zapped and we get a weak bleach as well as caustic soda.
These mild solutions are ideal for sanitising fruits/veggies/meat in the catering industry… and that’s where they’re promoting its key use.
Aside from washing produce, the rep promoted the use of the supplied spray bottles which you then fill with eWater for disinfecting surfaces in the catering department.
They were keen on proving the effectiveness of eWater in this respect by doing swabs.
Obviously culture swabs taken before spraying the surface would yield a higher microbial count as we’re not just spraying plain water but a solution containing either bleach or caustic soda (that plus the rep was scrubbing the surfaces vigorously).
Where I start questioning this all is when the rep informs me that the eWater solution can be kept for >7 days in the spray bottles without losing its efficacy (these spray bottles get decanted each time).
Wouldn’t electrolyzed water lose its potency rather quickly? Or is it because we’ve added sodium chloride to the mix that we’ve now obtained a relatively stable bleach solution?
From the papers provided by the company, it is reported that eWater offers a higher sanitising efficiency due to its “significantly higher Oxidation-Reduction Potential (ORP)”.
This “significantly higher ORP” apparently offers a higher kill rate when compared to an un-electrolyzed comparable solution of bleach (with similar ppm counts).
They were also keen to promote the use of eWater as a replacement to handwashing with soap and water (in clinical areas as well!)… eWater does not contain emollients and with prolonged usage (fervent observance of the 5 Moments), IMO there would most definitely be reported skin issues relating to dryness. You can’t replace the effectiveness and convenience of ABHRs.
I recognise the potential of eWater in the kitchens (from a convenience perspective, space-saving, environmental, etc. compared to current processes) but do not see its use beyond that in a hospital setting.
Keen to hear the views from hospitals who’ve trialed this system… what’s your experience and has it been used out of the kitchen setting.
Thanks, all.
Regards,
Gerald
Gerald Chan
Coordinator Infection Control
St John of God Murdoch Hospital
100 Murdoch Drive
MURDOCH. WA 6150
P: 9366 1552
M: 0405 495 906 (7804)
F: 9311 4685
W: http://www.sjog.org.au/murdoch
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