Electrolyzed Water (EW) is a strong acid and has a strong oxidation potential and a shortage of electrons giving it the ability to oxidize and sterilize. The application of EW is a sustainable and green concept and has several advantages over traditional cleaning systems including cost effectiveness, ease of application, effective disinfection, on-the-spot production, and safety for human beings and the environment. These features make it an appropriate sanitizing and cleaning system. Electrolyzed water not affect tissue pH, surface color, or general appearance of fresh-cut fruits and vegetables. EW sanitize, decrease browning, protects the sensory and textural qualities of produce and increase shelf life by inhibiting microbial growth. In microbial inactivation process, oxidized water damage cell membranes, create disruption in cell metabolic processes and essentially kill the cell. Decontamination treatments for food products should always be seen as a part of an integral food safety system. This showed to be an environmental friendly option to reduce the residue of sanitizing agents and fungicide.