An electrolytic cell with three segments was used to make electrolyzedoxidizing water (EOW)

and the IrO2 electrode was characterized by XRD

SEM and electrochemical analysis.Three impact factors for the sterilization

i.e.the available chlorine content (ACC)

the redox potential (ORP) and the pH value

were investigated in killing Bacillus subtilis varniger (ATCC9372).It was found that the higher the ACC value

the higher the sterilizing efficiency.When the ACC value in EOW is higher than 40 mg.L-1

the sterilizing efficiency improves slowly

where the maximum sterilization ratio is 99.89% with a killing logarithm value of 2.67 lgcfu.ml-1.The ACC existence form in EOW is mainly HClO

which is the reason for the high sterilizing efficiency.With the increase of the ORP value

the sterilizing efficiency also increases.While

when the ORP value is higher than 1100 mV

the increase in sterilization ratio and the killing logarithm value get slow

the maximum of which reaches to 99.99% and 3.86 lgcfu.ml-1

respectively.The pH value almost has no effect on the sterilizing efficiency

while the change in pH value can influence the ACC existence form.The sterilizing effect of EOW for meat was also investigated.When the meat is contacted with EOW

the ACC and ORP values decrease rapidly.After 1 min

the ACC and ORP values change from 78.60 mg.L-1 and 1132mV to 47.35 mg.L-1 and 935mV

respectively.After 25 min

the EOW has no high sterilizing effect any more.The killing ratio and the killing logarithm values of the EOW for meat in 20 min are 99.96% and 3.42 lgcfu.g-1

respectively.