One green chemistry idea that has gained favor as a disinfection method is 
electrolyzed water technology. Electrolyzed water (EW) is a new technology that 
emerged in recent years with potential application in foods, mainly in the 
microbiological aspects, with variations in application techniques and time of 
exposure. In the current study, the antimicrobial effect of acidic, alkaline, and a 
mixture of electrolyzed water was assessed as fresh carcasses' surface decontaminant 
agent after spraying and swab collection. For this purpose, 30 beef carcasses were 
used, ten carcasses for each group, where aerobic bacterial count (ABC) was 
investigated pre- and post- spraying; in the local abattoir of El-Shohadaa, Menoufia 
governorate, Egypt. Results revealed a significant reduction in the bacterial count in 
the treated groups rather than the pre-treated samples at (P<0.05); where the mean 
reduction (%) were 98.9, 97.3, and 99.8 for the treated samples with acidic EW, 
alkaline EW, and both alkaline and acidic EW, respectively. Referring to the obtained 
results, acidic EW showed a higher antibacterial effect than alkaline EW; whereas, 
using the alkaline EW followed by acidic EW revealed more decontamination effect 
than using each alone. So, EW proved that it is not only an inexpensive 
decontamination agent, but also kills microorganisms, and protects the environment 
from the adverse impacts of hazardous chemical disinfectants. Therefore, it is highly 
recommended to be used in the slaughterhouse as a surface decontamination 
technique.