Regulatory Summary - FDA On Use Of Hypochlorous Acid (HOCl) In Organic Foods Production
There is probably no food sanitizer more researched and more understood than hypochlorous acid (HOCl) for the food industry. Since the Food Safety Modernization Act (FSMA) was signed into law in 2011 in the US, the focus of food safety has shifted from responding to contamination, to proactively preventing it. The research clearly demonstrates that hypochlorous acid is safe and efficient for ensuring microbial counts are maintained below infectious levels on food and contact surfaces. Also, a "natural" product poses no health and safety risks and is therefore falls under the "generally recognized as safe" (GRAS) label.