Is hypochlorous acid allowed to be used for disinfection of drinking water?

EPA allows hypochlorous acid to be used to disinfect drinking water up to a concentration of 4 mg/L (or 4 ppm).

What applications have been studied?

The most studied application is the use of hypochlorous acid in the food industry to ensure food hygiene and food contact surface hygiene. Other research applications include disinfection and sterilization of healthcare equipment, wound care, and general sanitation facilities for health care institutions to combat MRSA and sporulation organisms. In addition, research has also been conducted in industries such as animal husbandry, agriculture, water treatment and disinfection.

Is it effective against Listeria, Salmonella and E. coli?

Yes, most of the research on the effectiveness of hypochlorous acid has focused on the microbial pathogens Listeria, Salmonella and Escherichia coli.

Is it effective against MRSA and Clostridium difficile?

Hypochlorous acid is very effective for MRSA. Click here to view research on MRSA. Since Clostridium is specifically difficult to cultivate in the laboratory, Bacillus species (which are also sporulating bacteria and more difficult to kill) were used as an experimental substitute.

Is it effective against norovirus?

Yes, there are two published studies on Norovirus.

How safe is hypochlorous acid?

Hypochlorous acid is non-toxic and harmless. Unlike most chemical disinfectants, hypochlorous acid is non-irritating to eyes, skin and respiratory tract. Even if accidentally ingested, it will not cause harm.

Can hypochlorous acid be used directly in food?

Yes, most studies on hypochlorous acid use hypochlorous acid directly on food. The FDA’s Food Contact Notice 1811 allows hypochlorous acid to be used in raw or processed fruits and vegetables, fish and seafood, meat, poultry and eggs, up to 60 ppm.

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