In the dairy industry, cleaning and disinfection of surfaces are important issues, and the development of innovative strategies in this matter may improve food safety. Biofilm formation on food-contact surfaces can lead to recurrent contamination. To find an environmental friendly and energy-efficient alternatives to acidic detergent for a milking system clean-in-place (CIP) process, this study was planned to investigate the feasibility of applying Electolyed Water (EW) alone to clean and sanitize the soiled stainless steel (304) pipes system as well as study the effect of EW on biofilm formation process on stainless steel containers used in the dairy industry and to clarify the synergistic action between electrolyzed reduced water (ER) and Acidic oxidized water (EO) to optimize the effect as alternative cleaners and disinfectants  to unsafe human health chemical cleans and disinfectants on stainless steel plates (SSP) and examined the disinfection efficacy and mechanism of electrolyzed water (EW) on Bacillus cereus biofilms. Acidic (EO) with a pH ranging from 2 to 3 , alkaline electrolyzed water (ER) with a pH ranging from 10 to 13 is regarded one of the most applicable in the antimicrobial treatment of milk collecting containers and utensils. Both ER and EO achieved a ˃5 log CFU/cm2 reduction of B. cereus to a non-detectable level (< 1 log CFU/cm2) . The optimal effect was achieved by using ER as cleaner followed by   using EO as sanitizer (temperature 40 °C, contact time 10 min). and therefore, rendered EW  as a promising cleaner and sanitizer to be applied in the food industry. EW can be advantageous for environmentally friendly, it considered also one of the promising novel antimicrobial agents recently proposed as an alternative to conventional decontamination methods such as heat and chemical sanitizers.