​​

​

​

​

​

 

​When handling raw meat and seafood, food safety is critical. Contaminants like bacteria and pathogens can easily transfer during preparation.

To clean meat and seafood, lightly rinse the surface first with Strong Acidic Water® (2.5 pH). This water acts as a natural disinfectant, helping to kill bacteria like E. coli and Salmonella without the use of harsh chemicals. After disinfecting, rinse the meat or seafood with Kangen Water® (9.5 pH) to remove any lingering odors and improve the flavor and texture.

By using Kangen Water® during preparation, you create a cleaner, safer, and more delicious foundation for your meals.

​

Storage Tip:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After cleaning, pat meat and seafood dry with paper towels, wrap tightly in parchment or butcher paper, and store in the coldest part of the fridge. For longer storage, vacuum-seal and freeze promptly to preserve texture and taste.