What Food Businesses Need to Know About Disinfecting and Sanitizing with HOCL

  • Jul 02, 2024
  • By Morten Larsen
  • 0 Comment

Francine L. Shaw, food safety specialist, founder of Savvy Food Safety, and author of “Who Watches the Kitchen?” sat down with Morten Larsen, CTO of EcoloxTech, to discuss the benefits of hypochlorous acid (HOCL) as a disinfectant and sanitizer.

FRANCINE SHAW: Why is it so important for food businesses to be aware of — and use — HOCL as a disinfectant and sanitizer?

MORTEN LARSEN: All food businesses must prioritize food safety every day. Each year, 48 million people get sick and 3,000 die from foodborne illness in the U.S., yet these food safety breaches are 100% preventable.

Pathogens — including Listeria, Salmonella, E.coli, bacteria, etc. — have contaminated food and beverages such as cucumbers, charcuterie meatscantaloupe, Fiji water, salad kits, dairy products and more, resulting in recalls. In fact, food and beverage recalls have recently reached a five-year high.

Food businesses across the supply chain — including processors, manufacturers, distributors, retailers, etc. — must work proactively to prevent food safety breaches. As we’ve seen, food safety incidents can seriously harm customers — and cause tremendous financial, legal and reputational damage to food businesses. HOCL is a better way to protect our foods, customers and businesses.

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