Meat and seafood products present a viable medium for microbial propagation, which contributes to foodborne illnesses and quality losses. The development of novel and effective techniques for microbial decontamination is therefore vital to the food industry. Water presents a unique advantage for large-scale applications, which can be functionalized to inactivate microbial growth, ensuring the safety and quality of meat and seafood products. By taking into account the increased popularity of functionalized water utilization through electrolysis, ozonation and cold plasma technology, relevant literature regarding their applications in meat and seafood safety and quality are reviewed. In addition, the principles of generating functionalized water are presented, and the safety issues associated with their uses are also discussed.

Functionalization of water is a promising approach for the microbiological safety and quality of meat and seafood products and possesses synergistic effects when combined with other decontamination approaches. However, functionalized water is often misused since the active antimicrobial component is applied at a much higher concentration, despite the availability of applicable regulations. Functionalized water also shows reduced antimicrobial efficiency and may produce disinfection by-products (DBPs) in the presence of organic matter, especially at a higher concentration of active microbial component. Utilization should be encouraged within regulated guidelines, especially as hurdle technology, while plasma functionalized water which emerges with great potentials should be exploited for future applications. It is hoped that this review should encourage the industry to adopt the functionalized water as an effective alternative technique for the food industry.

肉类和海鲜产品为微生物繁殖提供了一种可行的媒介，这会导致食源性疾病和质量下降。因此，开发新型有效的微生物去污技术对食品工业至关重要。水在大规模应用中具有独特的优势，可以将其功能化以抑制微生物生长，从而确保肉类和海鲜产品的安全性和质量。考虑到通过电解，臭氧化和冷等离子体技术的功能化水利用的日益普及，对有关其在肉类和海鲜安全性和质量中的应用的相关文献进行了综述。此外，还介绍了生成功能化水的原理，并讨论了与用途相关的安全问题。

水的功能化是提高肉类和海鲜产品微生物安全性和质量的一种有前途的方法，与其他去污方法结合使用时具有协同作用。但是，尽管有适用法规的提供，但由于活性抗菌成分的浓度要高得多，因此经常会误用功能化水。功能化水还显示出降低的抗菌效率，并且在有机物的存在下，特别是在较高浓度的活性微生物成分的情况下，可能会产生消毒副产物（DBP）。应在规范的指导原则内鼓励使用，特别是作为跨栏技术，而应将具有巨大潜力的等离子功能化水用于未来应用。