The stuff is a simple mixture of table salt and tap water whose ions have been scrambled with an electric current. Researchers have dubbed it electrolyzed water
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Used as a sanitizer for decades in Russia and Japan, it’s slowly winning acceptance in the United States. A New York poultry processor uses it to kill salmonella on chicken carcasses. Minnesota grocery clerks spray sticky conveyors in the checkout lanes. Michigan jailers mop with electrolyzed water to keep potentially lethal cleaners out of the hands of inmates.

In Santa Monica, the once-skeptical Sheraton housekeeping staff has ditched skin-chapping bleach and pungent ammonia for spray bottles filled with electrolyzed water to clean toilets and sinks. “I didn’t believe in it at first because it didn’t have foam or any scent,” said housekeeper Flor Corona. “But I can tell you it works. My rooms are clean.”
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It turns out that zapping salt water with low-voltage electricity creates a couple of powerful yet nontoxic cleaning agents. Sodium ions are converted into sodium hydroxide, an alkaline liquid that cleans and degreases like detergent, but without the scrubbing bubbles. Chloride ions become hypochlorous acid, a potent disinfectant known as acid water.

“It’s 10 times more effective than bleach in killing bacteria,” said Yen-Con Hung, a professor of food science at the University of Georgia-Griffin, who has been researching electrolyzed water for more than a decade. “And it’s safe.”

There are drawbacks. Electrolyzed water loses its potency fairly quickly, so it can’t be stored long. Machines are pricey and geared mainly for industrial use. The process also needs to be monitored frequently for the right strength.