.The efficacy of electrolyzed oxidizing water (EOW) as a disinfectant of food processing surfaces was evaluated. Bacterial inactivation was first tested by direct contact of EOW with bacterial suspensions. Then three different surfaces (teflon, stainless steel and ceramic) were artificially contaminated and bacterial survival was determined after treatment with water and EOW. Efficacy was tested for mesophilic bacteria and for Salmonella Typhimurium, Listeria monocytogenes, verotoxigenic Escherichia coli O157:H7 and Staphylococcus aureus. Contact test (30 s) of EOW with bacterial suspensions resulted in an 8 log reduction in bacterial populations. Spraying treatment of artificially contaminated surfaces revealed different degrees of disinfectant activity of EOW on different bacterial species. No differences in efficacy were detected between different surfaces. Changes in the physico-chemical properties (pH, oxidation-reduction activity (ORP), free CHLC) of EOW were measured during contact with different surfaces. After low-pressure spraying both ORP activity and free-chlorine content rapidly decreased with time. Low-pressure spraying does not seem to affect EOW disinfectant activity. EOW has a very strong disinfectant activity which, along with its easy and safe use, makes it a good alternative to many other more widely used disinfectants.