In this article, we'll dive into a germ-killing agent that overcomes one of the drawbacks of sodium hypochlorite, which was discussed in our previous post. This drawback is its sensitivity to pH levels. The superhero in question? Hypochlorous acid water (acidic electrolyzed water).
Hypochlorous acid operates in a lower pH range compared to sodium hypochlorite, with most of its composition being hypochlorous acid itself. Therefore, as mentioned in the previous article, it boasts significantly higher antimicrobial properties compared to sodium hypochlorite.
So, how do we whip up this microbial kryptonite? Through electrolysis. For instance, by electrolyzing saltwater or hydrochloric acid, we can produce hypochlorous acid water. When hydrochloric acid undergoes electrolysis, it splits into hydrogen ions and chloride ions (Cl-). Chloride ions are attracted to the positive electrode, generating chlorine gas. Meanwhile, hydrogen ions move towards the negative electrode, becoming hydrogen gas. The chlorine gas produced at the positive electrode dissolves in water to form hypochlorous acid. Voilà, that's acidic electrolyzed water for you.
Hypochlorous acid water are utilized as disinfectants in food processing industries around the globe, although the actual use is subject to the regulations of each country. In Japan, the use of hypochlorous acid water was approved for disinfecting vegetables in 2012 and for fresh fish and shellfish in 2014.
