Quats Are Failing Food Facilities: Why HOCl Is ...
Quaternary ammonium compounds—quats—have become a mainstay in food sanitation for decades. They’r...
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Comparing HOCl to Ozone and Chlorine Dioxide: W...
Looking for the Most Effective Disinfectant for Your Facility? Many businesses turn to ozone or ...
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The Pathogen Kill List: How HOCl Destroys E. co...
In food processing, pathogens are the invisible enemy—relentless, adaptable, and ever-present. Th...
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The Science of Shelf Life: How HOCl Preserves Q...
Shelf life is the silent metric behind every food business. It defines: Profitability Logistics ...
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RTE Zones and HOCl: How to Stay Pathogen-Free W...
If you’ve ever walked through a Ready-to-Eat (RTE) zone before opening hours, you know the pressu...
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The Silent Drain: How HOCl Systems Can Cut Your...
In food processing, water is lifeblood. It rinses, sanitizes, transports, cools, and cleans. Bu...
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