Advantages of Hypochlorous Acid Generators in the Application of Pre-cooked Food

With the rapid development of the ready-to-eat food industry, consumers are paying increasing attention to food safety. How to efficiently kill microorganisms, extend shelf life. And reduce chemical residues during processing has become one of the industry’s major challenges. Hypochlorous acid (HOCl) generators, as a new disinfection technology. Are playing an increasingly important role in the ready-to-eat food processing field due to their safety, environmental friendliness. And high efficiency.

The biggest advantage of hypochlorous acid generators lies in the unparalleled bactericidal ability of the hypochlorous acid disinfectant they produce.

• Broad-spectrum and highly effective: Hypochlorous acid can rapidly kill bacteria (such as E. coli and Salmonella), viruses, fungi, and spores. Studies have shown that its bactericidal ability is more than 80 times that of sodium hypochlorite (the main component of traditional 84 disinfectant). For example, a 100 ppm hypochlorous acid solution can kill 99.9% of Listeria within 30 seconds.
• Mechanism of action: Hypochlorous acid molecules are electrically neutral, making it easier to penetrate the cell walls of microorganisms. Through oxidation, it destroys their enzyme systems, leading to their death. This physical attack method does not produce drug resistance.

In the field of prepared dishes with extremely high food safety standards. The safety of hypochlorous acid generators is the key to their wide acceptance.

• No residue, no irritation: hypochlorous acid disinfectant can be reduced to water, no residue, no irritating odor, no damage to the skin and mucosa. Even in food trace residues, it will not cause harm to the human body.
• International certification: In Japan and the United States, slightly acidic electrolytic water (hypochlorous acid water) is approved as a bactericidal ingredient in food additives. The Japanese Ministry of Health, Labor and Welfare and the US Food and Drug Administration (FDA) have approved its application in the cleaning and disinfection of food ingredients. The acute oral toxicity test proved that it was actually non-toxic

Fruit and vegetable cleaning: Soaking or spraying vegetables and fruits with a hypochlorous acid solution (50-100ppm) can effectively remove surface pesticide residues and microorganisms, extending shelf life. When DERISHASE·COOK Co., Ltd. of Japan introduced two 5t/h electrolytic water systems during the construction of its new factory. Tests showed that after cleaning with electrolytic water. Microorganisms were only detect in lettuce after 86 hours of storage. While microorganisms were detected in the ozone water treatment group after 0 hours. After 86 hours, the total number of colonies on the surface of shredded radish in the ozone water treatment group was 333 times that in the electrolytic water treatment group.

Disinfection of meat and seafood: Spraying hypochlorous acid solution on meat cutting lines and seafood processing equipment reduces the risk of cross-contamination. Soaking seafood in electrolyzed water after capture not only kills bacteria but also maintains a low number of microorganisms. Using electrolyzed water wrapped in ice during transportation can extend shelf life.

Workshop air purification: Hypochlorous acid solution is diffuse into the air through an atomization system, reducing the environmental microbial load.

Conveyor belt and tool disinfection: Replaces traditional alcohol or high-temperature steam, reducing equipment corrosion and improving disinfection efficiency. Hypochlorous acid solution is non-corrosive to stainless steel and non-irritating to skin and mucous membranes.

Surface sterilization of packaging materials: spray or soak the packaging bags and lunch boxes to ensure aseptic packaging.

Antibacterial on the surface of the finished product: spray low concentration of hypochlorous acid on the prepared dishes before packaging to inhibit the growth of microorganisms during transportation

Choose electrolytic hypochlorous acid generator in line with food grade standards to avoid impurities introduced by chemical synthesis. The equipment should have pH and concentration monitoring function to ensure that the pH value of the generated solution is stable between 5.0-6.5