Hydrogen Water Loses Antimicrobial Power Over Time, Study Finds

TL;DR

The study found that the germ-killing power of electrolyzed water and chlorine-based disinfectants decreases over time, especially when they lose their chlorine content.

Key Finding

Electrolyzed water's ability to kill bacteria depends critically on maintaining free chlorine levels, and disinfectants with alkaline pH remain more stable and effective over time than those with neutral or acidic pH.

Summary

Researchers tested how well electrolyzed water (water treated with electricity) and chlorine-based disinfectants kill bacteria, and how their effectiveness changes over time when stored at warm temperatures. They found that these disinfectants work best when they contain higher levels of free chlorine (the active antimicrobial ingredient) and maintain an alkaline (basic) pH, but they gradually lose their killing power as the free chlorine breaks down during storage.

Practical Takeaway

This laboratory study suggests that electrolyzed water products used for disinfection may lose effectiveness during storage as their active ingredients degrade. However, this research tested disinfectant properties in controlled lab conditions using bacteria cultures—not in actual wound care or on human skin—so the findings may not directly translate to real-world use. The results indicate that storage conditions and formulation matter significantly for maintaining disinfectant potency.

Abstract (excerpt)

This study evaluated the antimicrobial efficacy of electrolyzed water (EW) and chlorine-based disinfectant (CLD) over time, focusing on the impact of pH, free chlorine (FCL), and oxidation–reduction potential (ORP). EW and CLD are commonly used for wound care and surgical instrument disinfection…

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