Electrolyzed water (EW) is a novel technology that has arisen in recent years with potential applications in foods, mostly in microbiological features, with variations in application modalities, dipping the item in solution, where duration may be varied, and being applied in the form of spray. Additionally, EW is a potent sanitizing tool that has received a lot of attention in the food business worldwide.
 
Due to the EW properties, its activity on microorganisms is still being explored for mechanism elucidation and potential harm, as well as its influence on intrinsic food features like as color and oxidation. This unconventional or 'green' technology aims to demonstrate the microbiological contamination control of food while exclude or not rely on the use of chemical disinfectants as chlorinated water which may result in producing little chemical/toxic residues.
 
This review covered the use of EW in animal-derived foods, emphasizing its safety level, shelf life, and processing.