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HOCl/HClO Hypochlorous Acid Sanitiser Alcohol free Disinfectant, Alcohol free hand sanitizer
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HOCl/HClO Hypochlorous Acid Sanitiser Alcohol free Disinfectant, Alcohol free hand sanitizer
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€ 30.00 Excl.VAT
€ Excl.VAT
Description
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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
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
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
Microbe(s): Total Microbial Count
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
Microbe(s): Escherichia coli, Salmonella Infantis
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
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
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
Microbe(s): MNV-1, Norovirus, HAV, Hepatitis A
Food Control 54 (2015): 317-321
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
Microbe(s): Avian influenza
Avian Diseases 59.4 (2015): 486-491
Microbe(s): Newcastle disease virus, Avian avulavirus
Food Control 50 (2015): 472-476
Microbe(s): Campylobacter
Annals of Agricultural and Environmental Medicine 21.2 (2014)
Microbe(s): Total Microbial Count
Transactions of the ASABE 57.1 (2014): 229-236
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
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
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
Microbe(s): Total Microbial Count
Journal of Food Science 77.1 (2012)
Microbe(s): Listeria monocytogenes, Salmonella Typhimurium
Journal of Food Engineering 113.4 (2012): 548-553
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.
Microbe(s): Total Microbial Count, Fungi, Yeast, Mold
International Journal of Food Microbiology 130.2 (2009): 88-93
Microbe(s): Salmonella enteritidis
Poultry Science 86.1 (2007): 123-127
Microbe(s): Fungi, Pseudomonas spp., Candida spp.
Poultry science 86.10 (2007): 2239-2244
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
Microbe(s): Listeria monocytogenes
Journal of Food Protection 68.5 (2005): 986-990
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
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
Microbe(s): Salmonella Typhimurium, Listeria monocytogenes
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HOCl/HClO Hypochlorous Acid Sanitiser Alcohol free Disinfectant, Alcohol free hand sanitizer