ECA

The electrochemically activated water (ECA) or electrolysed water used in industrial food processing is created from purified water and sodium chloride (salt).  The combination results in sodium chloride (a cleaner) and hypochlorous acid (an oxidizer).  ECA is used to protect against viruses in meat and poultry (more often on food-contact surfaces than directly on the food) and to sanitize beverages.  The US FDA limit for free active chlorine is 50ppm on food and 200ppm on food-contact surfaces.