< img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=568965020720659&ev=PageView&noscript=1" />

51 Canal Walk,ParkWest,Dublin12,Ireland



Trade Account
   login  丨  Register

HOCl/HClO Hypochlorous Acid Sanitiser Alcohol free Disinfectant, Alcohol free hand sanitizer

New In SKU: HOCl1 In Stock: 1896 Categories: PPE

Introductory Offer

32.40 Excl.VAT


Choose Quantity:
Buy Now Add to cart


Alcohol Free Hand Sanitiser / disinfectant cleaner/ antibacterial hand gel

Pharmacies and Dentists Please Sign up for a trade account and get special discount today

Hypochlorous acid is a natural antibacterial hand gel which could be used as a hand sanitiser without alcohol. Being alcohol free, soap free, non-scented, it is the perfect hand sanitiser for sensitive skin. It is a free chlorine molecule with the chemical structure HOCl. It is the dominate free chlorine species in chlorine solutions that have a slightly acidic to neutral pH (close to your skin). It is produced naturally by the white blood cells of all mammals, used by white blood cells to kill invading microbial pathogens, and is an oxidant 100 times more powerful than sodium hypochlorite (or chlorine bleach). 


A summary of its advantages:


1)      HOCl is a stable, non-toxic, and non-hazardous disinfectant. Unlike most chemical disinfectants, HOCl is non-irritant to eyes, skin, and the respiratory tract. Even if it were ingested by accident, it causes no harm. No rinse needed for food surface disinfection. It is the perfect restaurant sanitizer solution. 

2)       It is all natural and 100% safe as a hand sanitiser for kids. It is safe enough to be used on personal items such as toothbrushes, baby pacifiers, and toys for pets. 

3)      It is an instant hand sanitiser that is extremely effective against bacteria, fungi, and viruses. 


How can it be used in schools?


HOCl can replace toxic concentrated chemical disinfectants for cleaning and disinfecting school rooms and common areas and can be placed throughout schools in dispensers for hand sanitation.  In addition, it can be used in the school kitchen as a no-rinse sanitiser for meat, poultry, seafood, and to clean and disinfect all contact surfaces and kitcheware. HOCl can also be applied via foggers to broadly disinfect rooms and the air.


How can it be used in healthcare?


Since HOCl is produced by our white blood cells to protect against invading microbial pathogens, and HOCl is non-irritant and gentle on skin, it makes sense to use it to care for wounds. In addition to hand sanitising, It can be a better substitute for all general sanitising chemicals to clean healthcare facilities. Replacing toxic chemicals provides a safer environment for children and the elderly. 


How can it be used in food safety?

Most of the research that has been done in terms of the practical applications of HOCl has been in the field of food safety. HOCl is a food grade sanitiser that can be used for dishes, kitchen, food surfaces. There is unlikely a food sanitizer more researched and more understood than HOCl. The research clearly indicates that HOCl is a safe food disinfectant and efficient for controlling microbial counts below infectious levels on both food and contact surfaces. 


Where else can it be used?

HOCl can also be used after piecing, tattoos and for wounds on anywhere you have skin. It enhances your skin’s natural healing responses and support your skin against irritations, inflammation, and post-procedure sensitivities.

Capacity: 5L

Main ingredients: water, hypochlorous acid 

Active ingredients: hypochlorous acid > 10mg/L

Expiration: 12 months

Executive standard: Q/VBK001-2019

Related standards: EPA:8270D, 3052, 6010C, 3550C, 8321B, EN14362, DINEN ISO 17353, IEC 62321, AFPS GS 2014.01 and EN 14582 etc.

Certifications: FDA, CE, REACH, TUV, MSDS. Can be sent through upon requests.


(Incomplete) List of related research

  American journal of infection control 45.9 (2017): 1053

Destruction of Clostridium difficile spores colitis using acidic electrolyzed water

Microbe(s): Clostridium difficile

·        ABSTRACT - Full Text PDF 294

Acidic electrolyzed water (AEW) is a product of an inexpensiveelectrolysis process. It can be easily synthesized using a simple andrelatively inexpensive technology. The of AEW as a disinfectanthas been previously described in the literature, most often inthe context of food disinfection, including fruit, vegetables, and eggs.It reduces the morbidity rate caused by bacteria that can be transmittedthrough these food products, such as Salmonella spp, Listeriamonocytogenes, Yersinia spp, and Escher... 


  Clinical Ophthalmology (Auckland, NZ) 11 (2017): 707

Reduction in bacterial using hypochlorous acid hygiene solution on ocular skin

Microbe(s): Propionibacterium acnes, Corynebacterium, Staphylococcus aureus, Staphylococcus epidermidis

·        ABSTRACT - Full Text PDF 231

Purpose To examine the magnitude of bacterial reduction on the surface of the periocular skin 20 minutes after application of a saline hygiene solution containing 0.01 pure hypochlorous acid (HOCl). Methods Microbiological specimens were collected immediately prior to applying the hygiene solution and again 20 minutes later. Total microbial colonies were counted and each unique colony morphology was processed to identify the bacterial species and to determine the susceptibility profile to 15 out... 


  Transactions of the ASABE 60.2 (2017): 497-506

Reduction of Particulate Matter and Ammonia by Spraying Acidic Electrolyzed Water onto Litter of Aviary Hen Houses: A Lab-Scale Study

Microbe(s): None

·        ABSTRACT - Full Text PDF 267

Particulate matter (PM) concentrations are high in cage-free aviary hen houses due to accumulation of litter on the floor and hen activities. The of a spraying agent such as acidic electrolyzed water (AEW) to mitigate PM levels and disinfect houses has been reported, and high spray dosages will reduce PM to a low level. However, spraying a high dose of AEW may generate high levels of ammonia (NH3) due to an increase in litter moisture content (LMC). Lab-scale experiments were conducted to assess... 

  Food control 60 (2016): 505-510

Disinfection efficacy and mechanism of slightly acidic electrolyzed water on Staphylococcus aureus in pure culture.

Microbe(s): Staphylococcus aureus

·        ABSTRACT - Full Text PDF 236

Slightly acidic electrolyzed water (SAEW), considered as a broad-spectrum and high-performance bactericide are increasingly applied in the food industry. However, its disinfection mechanism has not been completely elucidated. This study aims to examine the disinfection efficacy and mechanism of SAEW on Staphylococcus aureus, compared with that of sodium hypochlorite (NaClO) and hydrochloric acid (HCl). SAEW treatment significantly reduced S. aureus by 5.8 log CFU/mL in 1 min, while 3.26 and 2.73... 


  International Journal of Agricultural and Biological Engineering 9.4 (2016): 185

Optimization of slightly acidic electrolyzed water spray for airborne culturable bacteria reduction in animal housing

Microbe(s): Total Microbial Count

ABSTRACT - Full Text PDF 262

Slightly acidic electrolyzed water (SAEW) spray has been considered as a novel approach for airborne bacteria reduction in animal housing. This study aimed to optimize the operating parameters of SAEW spray based on the size distribution of sprayed aerosols, the available chlorine travelling loss in sprayed aerosols, and the reduction efficiency of airborne culturable bacteria (CB). The optimized operating parameters were the nozzle orifice diameter and the spray pressure. The size distribution ... 


  Journal of Veterinary Medical Science 78.7 (2016): 1123-1128

Inactivation of bacteria on surfaces by sprayed slightly acidic hypochlorous acid water: in vitro experiments

Microbe(s): Escherichia coli, Salmonella Infantis

ABSTRACT - Full Text PDF 227

The capacity of slightly acidic hypochlorous acid water (SAHW), in both liquid and spray form, to inactivate bacteria was evaluated as a potential candidate for biosecurity enhancement in poultry production. SAHW (containing 50 or 100 ppm chlorine, pH 6) was able to inactivate Escherichia coli and Salmonella Infantis in liquid to below detectable levels (2.6 log10 CFU/ml) within 5 sec of exposure. In addition, SAHW antibacterial capacity was evaluated by spraying it using a nebulizer into a box ... 


  Poultry Science 94.9 (2015): 2059-2065

Modeling disinfection of plastic poultry transport cages inoculated with Salmonella enteritids by slightly acidic electrolyzed water using response surface methodology.

Microbe(s): Salmonella Enteritidis

·        ABSTRACT - Full Text PDF 245

In order to reduce the risk of enteric pathogens transmission in animal farms, the disinfection effectiveness of slightly acidic electrolyzed water (SAEW, pH 5.85 to 6.53) for inactivating Salmonella Enteritidis on the surface of plastic poultry transport cages was evaluated. The coupled effects of the tap water cleaning time (5 to 15 s), SAEW treatment time (20 to 40 s), and available chlorine concentrations (ACCs) of 30 to 70 mg/l on the reductions of S. Enteritidis on chick cages were investi... 


  Poultry science 94.11 (2015): 2838-2848

Reduction of microbial contamination on the surfaces of layer houses using slightly acidic electrolyzed water

Microbe(s): Escherichia coli, Salmonella enteritidis, Staphylococcus aureus

·        ABSTRACT - Full Text PDF 253

The objective of this study was to evaluate the effectiveness of slightly acidic electrolyzed water (SAEW) in reducing pathogens on pure cultures and on cotton fabric surfaces in the presence of organic matter and estimate its efficacy in comparison with povidone iodine solution for reducing pathogenic microorganisms on internal surfaces of layer houses. Pure cultures of E.coli, S.enteritidis, and S.aureus and cotton fabric surfaces inoculated with these strains were treated with SAEW in the pre... 


  Journal of Food Protection 78.6 (2015): 1147-1153

Comparative study on the efficacy of bacteriophages, sanitizers, and UV light treatments to control Listeria monocytogenes on sliced mushrooms (Agaricus bisporus)

Microbe(s): MNV-1, Norovirus, HAV, Hepatitis A


  Food Control 54 (2015): 317-321

The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces

Microbe(s): Escherichia coli O157:H7 Salmonella Typhimurium, Listeria monocytogenes

  Transactions of the ASABE 58.4 (2015): 1069-1078

Electrolyzed water spray scrubber for removing ammonia from air

Microbe(s): None


  Journal of Veterinary Medical Science 77.2 (2015): 211-215

Evaluation of sprayed hypochlorous acid solutions for their virucidal activity against avian influenza virus through in vitro experiments

Microbe(s): Avian influenza


  Avian Diseases 59.4 (2015): 486-491

Aerosol disinfection capacity of slightly acidic hypochlorous acid water towards Newcastle disease virus in the air: An in vivo experiment.

Microbe(s): Newcastle disease virus, Avian avulavirus


  Food Control 50 (2015): 472-476

Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants.

Microbe(s): Campylobacter


  Annals of Agricultural and Environmental Medicine 21.2 (2014)

Free chlorine loss during spraying of membraneless acidic electrolyzed water and its antimicrobial effect on airborne bacteria from poultry house

Microbe(s): Total Microbial Count


  Transactions of the ASABE 57.1 (2014): 229-236

Airborne particulate matter and culturable bacteria reduction from spraying slightly acidic electrolyzed water in an experimental aviary laying-hen housing chamber

Microbe(s): Total Microbial Count

  Journal of the Air & Waste Management Association 64.4 (2014): 494-500

Slightly acidic electrolyzed water for reducing airborne microorganisms in a layer breeding house

Microbe(s): Total Microbial Count


  Food Science and Technology Research 20.1 (2014): 93-100

Efficacy of slightly acidic electrolyzed water for reduction of foodborne pathogens and natural microflora on shell eggs

Microbe(s): Salmonella enteritidis, Escherichia coli O157:H7 and Staphylococcus aureus


  Poultry Science 93.9 (2014): 2320-2326

Benefits of neutral electrolyzed oxidizing water as a drinking water additive for broiler chickens

Microbe(s): Escherichia coli


  The University of Georgia Cooperative Extension

Preventing Salmonella colonization of chickens: electrostatic application of electrolyzed oxidative acidic water

Microbe(s): Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli


  Journal of the Air & Waste Management Association 63.10 (2013): 1205-1211

Airborne bacterial reduction by spraying slightly acidic electrolyzed water in a laying-hen house

Microbe(s): Total Microbial Count


  Poultry science 92.10 (2013): 2560-2566

Application of slightly acidic electrolyzed water for inactivating microbes in a layer breeding house

Microbe(s): Total Microbial Count


  Journal of Food Science 77.1 (2012)

Effects of slightly acidic low concentration electrolyzed water on microbiological, physicochemical, and sensory quality of fresh chicken breast meat

Microbe(s): Listeria monocytogenes, Salmonella Typhimurium


  Journal of Food Engineering 113.4 (2012): 548-553

Stability of low concentration electrolyzed water and its sanitization potential against foodborne pathogens

Microbe(s): Escherichia coli O157:H7, Listeria monocytogenes


  ournal of the Air & Waste Management Association 62.11 (2012): 1329-1334

Application of neutral electrolyzed water spray for reducing dust levels in a layer breeding house

Microbe(s): Total Microbial Count


  Proceedings of International Conference on Agricultural and Biosystems Engineering. 2011.

A Study of membrane-less electrolyzed water fogging-spread for airborne bacteria and fungus decontamination in hen house

Microbe(s): Total Microbial Count, Fungi, Yeast, Mold


  International Journal of Food Microbiology 130.2 (2009): 88-93

Efficiency of slightly acidic electrolyzed water for inactivation of Salmonella enteritidis and its contaminated shell eggs

Microbe(s): Salmonella enteritidis


  Poultry Science 86.1 (2007): 123-127

Spoilage microflora of broiler carcasses washed with electrolyzed oxidizing or chlorinated water using an inside-outside bird washer

Microbe(s): Fungi, Pseudomonas spp., Candida spp.


  Poultry science 86.10 (2007): 2239-2244

Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions

Microbe(s): Escherichia coli, Campylobacter, Salmonella


  Deutsche Lebensmittelrundschau 103.5 (2007): 212

Electrolyzed water: A new technology for food decontamination-A review

Microbe(s): Multiple


  Journal of Food Protection 69.7 (2006): 1616-1622

Electrolyzed oxidizing anode water as a sanitizer for use in abattoirs

Microbe(s): Total Microbial Count, Total Aerobic Bacteria, Coliforms, Escherichia coli


  Journal of Food Protection 69.9 (2006): 2143-2150

Efficacy of electrolyzed water in the inactivation of planktonic and biofilm Listeria monocytogenes in the presence of organic matter

Microbe(s): Listeria monocytogenes


  Journal of Food Protection 68.5 (2005): 986-990

Efficacy of electrolyzed water in inactivating Salmonella enteritidis and Listeria monocytogenes on shell eggs

Microbe(s): Salmonella Enteritidis, Listeria monocytogenes


  Food Science and Technology Research 11.2 (2005): 135-150

Applications of electrolyzed water in agriculture & food industries

Microbe(s): Multiple


  Poultry Science 84.11 (2005): 1778-1784

Efficacy of electrolyzed water in the prevention and removal of fecal material attachment and its microbicidal effectiveness during simulated industrial poultry processing

Microbe(s): Campylobacter jejuni


  Poultry Science 83.12 (2004): 2071-2078

Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs

Microbe(s): Salmonella enteritidis, Escherichia coli


  Food science and technology research 9.1 (2003): 100-103

The use of electrolyzed water for sanitation control of eggshells and GP center

Microbe(s): Total Microbial Count


  Journal of Food Protection 66.8 (2003): 1379-1384

Stability of Electrolyzed Oxidizing Water and Its Efficacy against Cell Suspensions of Salmonella Typhimurium and Listeria monocytogenes

Microbe(s): Salmonella Typhimurium, Listeria monocytogenes





No comments yet, hurry to buy the first comment sofa!