No Rinse Required: The Microbial Science Behind...
There’s a phrase you’ll find on every bottle of bleach, every quaternary ammonium label, every ch...
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HOCl and Sustainability: How to Slash Water, Ch...
Sustainability used to be a PR bonus. Now it’s a buying requirement. Retailers, regulators, and c...
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The Hidden Cost of Chemical Sanitation: What It...
Sanitizers are meant to kill pathogens—not your equipment. But walk into any food plant that’s ...
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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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Hypochlorous Acid (HOCl): The Inevitable Soluti...
What is HOCl and How Is It Generated On-Site? Hypochlorous acid (HOCl) is a powerful yet gentle d...
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