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Hypochlorous Acid (HOCl) vs. Sodium Hypochlorite (Chlorine Bleach)

Why is HOCl more efficientat killing pathogens than other products?

Hypochlorite ion carries a negative electrical charge, while hypochlorous acid carries no electrical charge. The hypochlorous acid moves quickly, able to oxidize the bacteria in a matter of seconds, while the hypochlorite ion might take up to a half hour to do the same. Germ surfaces carry a negative electrical charge which results in a repulsion of the negatively charged hypochlorite ion to the area of the germ surfaces, making hypochlorite ion less effective at killing germs. The ratio of the two compounds is determined by the relative acidity (pH) of the water. Water treatment specialists can adjust the pH level to make hypochlorous acid more dominate, as it is more efficient at killing bacteria. The hypochlorous acid's lack of electrical charge allows it to more efficiently penetrate the protective barriers surrounding germs.

Food Safety

The majority of the research that has been done regarding the practical applications of hypochlorous acid has been in the field of food safety. Since the Food Safety Modernization Act (FSMA) was signed into law in 2011, the focus of food safety has shifted from responding to contamination to preventing it. There is probably no food sanitizer more researched and more understood than hypochlorous acid. The research clearly demonstrates that hypochlorous acid is safe and efficient for ensuring microbial counts are maintained below infectious levels on food and contact surfaces.

Surface Sanitation
Hypochlorous Acid vs. Quaternary Ammonium (Quats)

Hypochlorous acid has advantages over chemicals such as Quats when sanitizing food contact surfaces because Quats are not safe on food. Before cleaning with Quats, all food must be removed from the area before sanitation can take place. This is not required when using hypochlorous acid. Hypochlorous acid can be used continuously throughout the work day regardless of whether food is exposed.

Direct Food Sanitation
Hypochlorous Acid vs. Ozone

Hypochlorous acid has advantages over ozone. Ozone is a gas and is not stable in solution therefore it cannot be used to sanitize contact surfaces. Ozone is however used for food sanitation however it must continuously be regenerated as it is continuously leaving solution into the air. Being that ozone is an irritant to the lungs and respiratory tracts, ozone is limited in the concentrations that can be used, therefore limiting the oxidation potential that can be obtained for killing microbial pathogens. Hypochlorous acid is non-irritant and is also stable in solution. Hypochlorous acid can be used at high concentrations (60 ppm) for food sanitation without requring a post-rinse.

Healthcare

Hypochlorous acid (HOCl) is already produced by the white blood cells in our blood for protecting against invading microbial pathogens. When microbial pathogens try to enter a wound, white blood cells are the first responders and engulf the bacteria exposing them to the biocide HOCl. Because HOCl is non-irritant and gentle on skin, it makes sense to use it for wound care. In addition, it can replace all general sanitation chemicals used to clean healthcare facilities. Eliminating toxic chemicals not only makes sense but provides a safer environment for children and the elderly.

Bacteria Inactivation

Chlorine is an extremely effective disinfectant for inactivating bacteria. A study conducted during the 1940s investigated the inactivation levels as a function of time for E. coli, Pseudomonas aeruginosa, Salmonella typhi, and Shigella dysenteriae  (Butterfield et al., 1943). Study results indicated that HOCl is more effective than OCl- for inactivation of these bacteria. These results have been confirmed by several researchers that concluded that HOCl is 70 to 80 times more effective than OCl- for inactivating bacteria  (Culp/Wesner/Culp, 1986). Since 1986, there have been hundreds of publications confirming the superiority of HOCl over OCl- .

This biggest challenge has been to create hypochlorous acid at a near neutral pH instead of chlorine gas or hypochlorite, and to do so in a stable form. Hypochlorous acid is a meta-stable molecule. It wants to revert back to salt water or convert to hypochlorite.