What Food Businesses Need to Know About Disinfecting and Sanitizing with HOCL

Francine L. Shaw, food safety specialist, founder of Savvy Food Safety, and author of “Who Watches the Kitchen?” sat down with Morten Larsen, CTO of EcoloxTech, to discuss the benefits of hypochlorous acid (HOCL) as a disinfectant and sanitizer.

FRANCINE SHAW: Why is it so important for food businesses to be aware of — and use — HOCL as a disinfectant and sanitizer?

MORTEN LARSEN: All food businesses must prioritize food safety every day. Each year, 48 million people get sick and 3,000 die from foodborne illness in the U.S., yet these food safety breaches are 100% preventable.

Pathogens — including Listeria, Salmonella, E.coli, bacteria, etc. — have contaminated food and beverages such as cucumbers, charcuterie meats, cantaloupe, Fiji water, salad kits, dairy products and more, resulting in recalls. In fact, food and beverage recalls have recently reached a five-year high.

Food businesses across the supply chain — including processors, manufacturers, distributors, retailers, etc. — must work proactively to prevent food safety breaches. As we’ve seen, food safety incidents can seriously harm customers — and cause tremendous financial, legal and reputational damage to food businesses. HOCL is a better way to protect our foods, customers and businesses.

FS: Why should food businesses rely on HOCL?

ML: Hypochlorous acid (HOCL) is a powerful, versatile, safe and eco-friendly disinfectant and sanitizer. It’s becoming more widely known (and used) in foodservice because of its effectiveness in killing bacteria, viruses and other pathogens, including Salmonella, E. coli, Listeria, norovirus, COVID and influenza.

HOCL is compliant with CDC, FDA and EPA regulations, so food and beverage businesses can feel comfortable knowing that it meets governmental agencies’ strict standards.

FS: Could a HOCL produce wash in the pre-processing stage have prevented the massive foodborne illness outbreak from Salmonella-tainted cantaloupe last year?

ML: Fresh produce has, historically, caused more foodborne illnesses than any other food. Pre-washing produce with HOCL gets rid of dirt, feces and other contaminants that could sicken or kill consumers and could help reduce or eliminate risks like we saw with the cantaloupe outbreak last year. In June 2024, there was a multi-state foodborne illness outbreak — and subsequent product recall — from cucumbers contaminated with Salmonella. Washing this produce with HOCL could have helped reduce or eliminate the pathogens, risks and damaging fallout from this food safety breach.

But, of course, foods other than produce can cause food safety breaches, too. It’s important to note that HOCL can also help eliminate bacteria and pathogens on the surfaces of meat, poultry, and seafood, which could otherwise accelerate spoilage, decay and contamination of these perishable foods.

HOCL is non-toxic and 80-100 times more potent than bleach, yet it’s safe to use directly on and around food, making it a preferred sanitizer choice for many processing facilities, manufacturers, grocery stores and other retailers, restaurants, etc.

FS: What are the benefits of HOCL?

ML: HOCL offers many significant benefits that are relevant to the food and beverage industry. It’s 99.9% effective against harmful pathogens, bacteria, viruses and fungi, including E. coli, Salmonella and Listeria — common causes of foodborne illness outbreaks. It can also help eliminate influenza, COVID and norovirus, which are highly contagious and can be easily spread throughout food facilities.

HOCL is becoming increasingly popular in the food and beverage industry because it’s cost-effective, improves products’ shelf life, decreases labor costs, mitigates risks, lowers expenses and boosts profitability. And since it’s rinse-free, it saves time, effort and water, offering a significant advantage in food and beverage processing environments, where speed and efficiency are crucial.

FS: Where can HOCL be used?

ML: This versatile product can be used in various applications, including direct food contact as well as surface and equipment disinfection. HOCL can be used as a dip wash, spray and fog and can be used to cover large areas, such as disinfecting food businesses’ facilities.

It can be used throughout food processing — or other organizations’ — facilities, including floors, counters, prep areas, walk-ins, restrooms and high-touch areas, like doorknobs, faucets, etc.

Also, a common way that bacteria enters food facilities is through the soles of shoes, so having employees, vendors, inspectors and other guests step onto HOCL prior to entering processing plants or other “clean rooms” can decrease the amount of microbial pathogens introduced into these facilities.

HOCL is odorless and tasteless, which is essential for maintaining food quality and characteristics. Since it’s food-safe, companies don’t have to worry about covering up or otherwise protecting food and beverages when using HOCL-based sanitizers or disinfectants.

FS: How is HOCL better than other sanitizers and disinfectants?

ML: HOCL is generally safer and easier to handle than other types of sanitizers and disinfectants. For instance, HOCL has a longer shelf life than ozone and doesn’t require specialized equipment like ozone does. Also, ozone can be hazardous to human health if inhaled in significant quantities, while HOCL is non-toxic, eliminating respiratory risks.

In comparison to quats, which have been used frequently by food businesses, HOCL offers an improved safety profile and effectiveness against a broader spectrum of pathogens. The growing concerns regarding quat exposure and potential risks associated with their usage have spurred a shift towards safer, more efficient sanitization methods like HOCL.

FS: Is HOCL safe and sustainable?

ML: Yes, HOCL is a safe, sustainable and eco-friendly choice. It’s becoming a more frequent pick for eco-conscious companies. Unlike other sanitizers that may leave harmful residues, HOCL breaks down into simple saltwater after use, posing no risk to people, foods or the environment. Since HOCL doesn’t contain the harsh chemicals found in many traditional sanitizers, it’s safer for workers handling it, and it reduces the chemical contamination risks for food. In short, HOCL allows food businesses to sanitize and disinfect more effectively, sustainably and responsibly.

FS: Why do food businesses need to improve consumer confidence? And how can HOCL help accomplish this? 

ML: In the past, food safety was something that happened “behind closed doors,” and consumers didn’t give it much thought. They’d go to a restaurant and assume that the staff was following proper protocols, keeping a clean kitchen, washing their hands properly, etc. But now we’re in a different era where consumers expect and demand a higher level of food safety, quality and cleanliness, and they won’t settle for anything less. Consumers want food businesses to demonstrate a commitment to food safety and cleanliness — and if they don’t see proof of this commitment, they’ll take their business elsewhere. It’s really that simple. Companies that prioritize meticulous cleanliness and sanitation will experience a competitive edge. Food businesses should integrate HOCL into their sanitation protocols. By doing so, they can improve consumer confidence, demonstrate their commitment to high sanitation standards and differentiate themselves as food safety leaders.

Francine L. Shaw is a food safety specialist, co-host of Don’t Eat Poop! A Food Safety Podcast, founder of Savvy Food Safety, author of “Who Watches the Kitchen?” and an entrepreneur and speaker who spent 30+ years working in the foodservice industry. Her career has included performing services (operating partner, corporate/private trainer, health inspector, third party inspector, adjunct professor) in various sectors of the foodservice industry. She has written hundreds of articles for national trade magazines and appeared on Dr. Oz, the BBC World Series Radio and iHeart Radio as a food safety expert.

Morten Larsen is CTO of EcoloxTech, a producer of eco-friendly disinfection solutions using hypochlorous acid (HOCL).