What is hypochlorous acid?
Hypochlorous acid HOCl is a naturally occurring biocidal substance, produced in cells by the human (mammalian) immune system to combat invading pathogens. Hypochlorous acid acts against a wide range of micro-organisms and has an action:
The hypochlorous acid contained in AquaTouch products is manufactured in our company's laboratory, using modern Japanese technology.
Although it is an acid, it is only dangerous to harmful bacteria, fungi and moulds.
How does the human body
produces hypochlorous acid?
The following steps describe how the human body produces and uses hypochlorous acid to kill harmful pathogens that enter our bodies.
STAGE 1 - bacteria, viruses and other harmful pathogens enter the body and start to attacking cells
STAGE 2 - the body sends neutrophils (a type of white blood cell) to attack the pathogens
STAGE 3 - neutrophils produce hypochlorous acid, which quickly kills pathogens.
How does hypochlorous acid
affect the microbial cell?
Hypochlorous acid has strong oxidising properties. When hypochlorous acid is applied to a microorganism, its cell membrane is damaged, leading to cell disruption and complete annihilation of the microorganism.
Hypochlorous acid and redox level
The redox level (ORP) is the oxidation-reduction potential measured in minivolts (mV) and describes the level of oxidation of water.
The World Health Organisation (WHO), in its regulation on drinking water standards, has established that water with an ORP as low as 650 mV is completely disinfected and fit for drinking. Virus inactivation occurs almost immediately in such water.
Studies have shown that at ORP = 650 mV, bacteria such as E.coli are killed immediately or within seconds. However, killing more resistant bacteria, e.g. Salmonella, Listeria, yeasts and moulds may require a slightly higher ORP of 750 mV.
Hypochlorous acid in AquaTouch disinfectant fluid has a very high redox level - above 1000 mV.
Effectiveness of disinfectant water
containing hypochlorous acid
How does hypochlorous acid affect viruses?
Hypochlorous acid has strong virucidal properties. The high ORP of hypochlorous acid oxidizes the nucleic acids of viruses, causing their permanent and irreversible damage. The protrusions on the surface of viruses, which deactivate their pathogenic effect, are also destroyed. Bacteria and viruses have an electrical charge, the same as many other disinfectants (e.g. those containing sodium hypochlorite). Such an agent repels pathogens in the same way that two magnets with the same charge repel each other. Such a disinfectant must be applied for a longer period of time to the pathogens in order to have an effective effect on them.
Hypochlorous acid has no electrical charge. So it actually attracts pathogens to itself, like two magnets, but charged oppositely. This allows hypochlorous acid to freely penetrate the lipid walls of viruses and effectively fight them. This causes that after a very short time of contact of hypochlorous acid with the microorganism, its annihilation occurs. Therefore, hypochlorous acid inactivates viruses much more effectively and quickly in comparison to other virucidal agents.
Why is hypochlorous acid more effective at killing pathogens than sodium hypochlorite?
Sodium hypochlorite is virucidal and bactericidal. This substance is heavily used as a disinfectant for processing plants, animal farming, vegetable and fruit storage and drinking water treatment and disinfection of swimming pool water. The hypochlorite ion has a negative electrical charge just like the microorganisms, which causes them to repel each other. This results in less effectiveness of hypochlorite ion in killing pathogens. The hypochlorite ion takes about half an hour to annihilate pathogens.
Hypochlorous acid, on the other hand, has no electrical charge, which attracts pathogens and kills them within seconds.
Hypochlorous acid vs sodium hypochlorite - differences:
Comparison of hypochlorous acid products (AquaTouch)
to other disinfectants/substances
Oxygen-based chlorine acids
Application methods for hypochlorous acid:
- RINSING - rinsing food with hypochlorous acid kills dangerous microorganisms, prolongs food freshness as well as removes pesticide residues,
- SPRAYING - disinfection of plants and all outdoor surfaces,
- DISINFECTING - disinfecting rooms, objects and surfaces in rooms,
- SOAKING - Soaking meat, fish, vegetables and fruits in a hypochlorous acid solution prolongs their shelf life,
- WIPING - suitable for regular wiping of items, floors for disinfection,
- HAND AND SKIN WASHING - safe even with frequent use, does not irritate, does not contain alcohol,
- WASHING - laundry additive for disinfecting clothes and washing machine,
- BATHING - e. g. animals to disinfect the skin, relieve inflammation, protect against zoonotic diseases.