Hypochlorous acid is naturally produced by white blood cells of all mammals. It plays an important role in the immune system killing pathogens through oxidation and chlorination

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The use of chlorine for disinfection has been researched for over 100 years. It has been an undisputable fact that hypochlorous acid offers far superior disinfecting properties than sodium hypochlorite (chlorine bleach). One of the most well known authorities for the use of chlorine as a disinfectant is White’s Handbook of Chlorination. This book is comprehensive in explaining the chemistry and effectiveness of chlorine and alternative disinfectants.

Safe on Eyes and Skin

Hypochlorous acid does not cause irritation to eyes and skin. Even it were ingested it causes no harm. Because it is so safe, it is the ideal sanitizer for direct food sanitation and food contact surfaces. It is also ideal in healthcare where it is used for wound cleansing, eye drops, and patient room disinfection replacing toxic chemicals such as bleach and quaternary ammonium (quats).

Non-Toxic, Non-Hazardous

Sanitation chemicals distributed in concentrated form are toxic and can be hazardous. Contact with skin or inhalation of fumes can cause irritation. These risks do not exist with hypochlorous acid.

Many countries including the US, JAPAN, KOREA, GEMANY and TAIWAN have been replacing alcohol and bleach with HOCL (Hypoclorous Acid)

Hand Sanitize

Surface Sanitize

Clothes Sanitize

Vege & Fruits

iCLEAN360 (HOCl)

Field of use

Hypocholorous acid has the safest and most natural sterilization function, and is widely used in foreign countries.

Personal & Public Hygiene


Food Processing Industry


Fisheries/Marine Industry

How does HOCl kill
microbial pathogens?

Neutrally charged Molecule

Disinfectants and microbial pathogens interact with each other similar to magnets. If you bring together two negatively charged magnets, they will repel each other. Bacteria and hypochlorite (OCl- aka. bleach) are both negatively charged and behave like two negatively charged magnets repelling each other. Hypochlorous acid (HOCl) is neutrally charged and is not repelled by bacteria. HOCl easily penetrates the walls of the bacteria and destroys them with its strong oxidation potential.

Why is pH important?

A free available chlorine (FAC) molecule is one that is not attached. There are three forms of free available chlorine: chlorine gas, hypochlorous acid and hypochlorite. Assuming a constant temperature of 25 degrees Celsius, when the pH is below 3, free chlorine will leave solution as chlorine gas. When the pH is above 7.5, over 50% will be hypochorite (OCl-) and will increase in hypochlorite as it rises toward pH 14. Between pH 3 and pH 7.5 the free chlorine solution will be dominated by hypochlorous acid (HOCl).


Advantages of Hypochlorous Acid (HOCl)


Once deactivated, it turns back into saline.


HOCl is a powerful germ killer yet it is non-irritant to eyes and skin.


HOCl is safe enough to disinfect personal items for a baby.

Safe on Most Fabrics

HOCl is much less aggresive on fabrics than chlorine bleach.


Over 30 years of research exisits for the use of hypochlorous acid and new research is being published every year. Recent research has focused on the use of hypochlorous acid for sanitzing food and food processing facilities. Research has also been done on poultry farms, water treatment and disinfection, and healthcare related applications such as wound care and equipment sterilization.

Hypochlorous Acid

Summary of United States Regulation

FDA Food Contact Notification 1811 – Hypochlorous Acid at up to 60 ppm for
Produce, Fish & Seafood, Meat and Poultry Sanitation

Hypochlorous acid is cleared by the FDA for use on meat, poultry, fish & seafood, fruits & vegetables and shell eggs as a no-rinse sanitizer.

FCN 1811 is a Food Contact Notification (FCN) from the FDA for using electrolytically generated hypochlorous acid as an antimicrobial agent in an aqueous solution in the production and preparation of whole or cut meat and poultry; processed and preformed meat and poultry; fish and seafood; fruits and vegetables; and shell eggs.

Go to FDA Website

This memorandum clarifies that electrolyzed water (hypochlorous acid) is a type of chlorine material that is allowed in organic production and handling.

On June 9, 2014, the National Organic Program (NOP) published a policy memorandum (PM 14-3) on the status of electrolyzed water under the USDA organic regulations at 7 CFR Part 205. Following the release of PM 14-3, stakeholders provided additional technical and regulatory information on electrolyzed water to the NOP.

Go to USDA Website


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