Enhancing Food Safety: The Superiority of HOCl over quats in the food service industry

  • Feb 28, 2024
  • By Morten Larsen
  • 0 Comment

— OPINION —

By Francine L. Shaw

The usage of Hypochlorous acid (HOCl) in the food service industry has gained significant attention due to its effectiveness in combating various pathogens and reducing the risk of foodborne illnesses. In comparison to quaternary ammonium compounds (quats), HOCl offers several advantages that make it a preferred choice for maintaining food safety standards.

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