Food safety is of critical concern for the food service industry, consumers and, Government alike. The risk of foodborne infection requires innovative, effective, and safe sanitisation methods. Although there are numerous solutions available, hypochlorous acid (HOCl) has emerged as a powerful ally. It offers superior protection compared to traditional disinfectants, including quaternary ammonium compounds (quats), without any negative downsides.

This blog delves into why HOCl is gaining traction, its effectiveness, and how it elevates food safety standards across the industry.

What Is Hypochlorous Acid (HOCl), And Why Is It Revolutionary?

Hypochlorous acid (HOCl) is a naturally occurring substance found in the human immune system. It plays a vital role in combating infection. When produced for commercial use, HOCl acts as a highly effective yet gentle sanitiser.

Unlike harsh chemically based products such as quats, HOCl is non-toxic, safe for food contact, and environmentally friendly. It offers unmatched efficacy in reducing pathogens like Salmonella, E. coli, and Listeria.

The Growing Importance Of Food Safety

Rising Foodborne Illnesses

The past few years have highlighted the need for stronger food safety protocols. Outbreaks of norovirus, hepatitis A, and Salmonella have become alarmingly frequent.

• Norovirus outbreaks: Between August 2023 and January 2024, the CDC recorded 519 outbreaks—a sharp increase from the previous year.
• Hepatitis A cases: Since 2016, there have been over 44,000 confirmed cases in the United States, with 61% requiring hospitalisation. Tragically, 421 fatalities have been reported.

These statistics underscore the necessity for sanitisation solutions that address these threats effectively.

HOCl Vs Quats: Why HOCl Is The Superior Choice

Broad-Spectrum Effectiveness

HOCl excels in eradicating a wide array of pathogens, including:

• Norovirus: A major cause of gastroenteritis outbreaks on cruise ships and in restaurants.
• Salmonella and Listeria: Common culprits in foodborne illnesses.
• Hepatitis A: A highly contagious virus impacting foodservice settings.

In contrast, quats are less effective against certain viruses, including norovirus.

Safety And Compliance

HOCl is approved in the UK, EU, US and many other countries, for use in food prep areas and for direct food contact, while quats leave behind residues, so require a rinse step to prevent residue accumulation. HOCl is also environmentally friendly, because, once used, it simply reverts to just water and a tiny amount of salt, in fact in the USA the EPA has awarded the technology GRAS status - Generally Recognised As Safe.

Real-World Success: Norwegian Cruise Lines

Norwegian Cruise Lines (NCL) implemented HOCl during the pandemic to combat norovirus outbreaks. Since then, they have not reported a single outbreak—a remarkable achievement that demonstrates HOCl’s effectiveness.

Prolonging Food Shelf-Life With HOCl

HOCl’s benefits extend beyond pathogen control. It acts as a no-rinse sanitiser for produce, meat, and seafood. By reducing bacterial load, HOCl:

• Increases the shelf life of perishable items.
• Ensures fresher, safer food for consumers.

This proactive approach is especially critical for produce, which lacks a "kill step" like cooking or pasteurisation.

The Eco-Friendly Alternative

Quats, while effective, pose environmental and health concerns. Long-term exposure to quats has been linked to respiratory issues and skin irritation. Studies conducted in the USA over 10 years, have revealed that 70% of all watercourses there, are contaminated with quat residue, usually in the form of heavy metals, as the reaction of quats with the soil releases these dangerous chemicals. In contrast, HOCl simple evaporates, because it is over 99% water, making it a safer choice for workers and consumers alike.

Enhancing Consumer Trust

By adopting HOCl, foodservice establishments demonstrate their commitment to food safety. This fosters trust and reassures customers that their health is prioritised.

Conclusion: Elevate Food Safety With HOCl

The advantages of hypochlorous acid (HOCl) in the food service industry are undeniable. From combating cross contamination, leading to dangerous infections, to extending food shelf life, HOCl is a game-changer. Its superior safety profile, effectiveness, and eco-friendliness make it the ideal choice for ensuring high food safety standards.

By integrating HOCl into cleaning regimes, foodservice businesses can mitigate risks, protect public health and, help the environment. Invest in HOCl today for a safer, healthier future.