Frequently Asked Questions
What is hypochlorous acid?
Hypochlorous acid is a free chlorine molecule with the chemical structure HOCl. It is the dominate free chlorine species in chlorine solutions that have a slightly acidic to neutral pH. HOCl is a much more powerful oxidant than sodium hypochlorite (or chlorine bleach).
What is the shelf-life of stable hypochlorous acid?
The shelf-life can be 24 months if stored in a closed container protected from the oxygen in the air. Containers that block out UV light may have a small effect on extending shelf-life.
How safe is hypochlorous acid?
Hypochlorous acid is non-toxic and non-hazardous. Unlike most chemical sanitizers, hypochlorous acid is non-irritant to eyes, skin, and the respiratory tract. Even if it were ingested by accident, it causes no harm.
Can hypochlorous acid be used directly on food?
Yes, the majority of the research on hypochlorous acid has been for using hypochlorous acid directly on food. The FDA Food Contact Notification 1811 allows for hypochlorous acid to be used on raw or processed fruits & vegetables, fish & seafood, meat, poultry and shell egg.
What industries are using hypochlorous acid?
Hypochlorous acids (HOCl) is being used in restaurants, food & beverage processing, livestock, agriculture, hospitals, schools, cruise ships, water treatment, and pharmaceutical manufacturing.
Is hypochlorous acid allowed to be used on food?
The FDA cleared hypochlorous acid per FCN 1811 to be used for the following applications at up to 60 ppm: Hypochlorous acid may be used in processing facilities at up to 60 ppm for use in process water or ice which comes into contact with food as a spray, wash, rinse, dip, chiller water, and scalding water for whole or cut meat and poultry, including carcasses, parts, trim, and organs; in process water, ice, or brine used for washing, rinsing, or cooling of processed and pre-formed meat and poultry products as defined in 21 CFR 170.3(n)(29) and 21 CFR 170.3(n)(34), respectively; in process water or ice for washing, rinsing or cooling fruits, vegetables, whole or cut fish and seafood; and in process water for washing or rinsing shell eggs.