Fruit & Vegetable Disinfectant
The majority of the research that has been done about applications of hypochlorous acid (HOCl) has been in the field of food safety also. Since the Food Safety Modernization Act (FSMA) was signed into law in 2011, the main point of food safety has changed from responding to contamination to preventing it.
The research clearly demonstrates that hypochlorous acid is safe and efficient for ensuring microbial counts are maintained below infectious levels on food and contact surfaces. There is probably no food sanitizer more researched and more understood than hypochlorous acid (HOCl).
HOCl has been shown to inactivate a variety of viruses including coronaviruses in less than 1 minute. At a concentration of 200 ppm, HOCl is effective in decontaminating inert surfaces carrying corona viruses and other harmful viruses in a 1-minute contact time.
So; in this manner, you can use our SulOX products on your fruits, vegetables, foods, in short on the surface of everything you eat in order to disninfect the germs and protect yourself and your family from harmful bacterias, viruses etc. Our products have certificates which are internationally approved by all known autorities.
HOCl is the scientific formula for hypochlorous acid & HOCl is made naturally by white blood cells in all mammals for healing and protection. HOCl is a powerful oxidant that is effective against invading bacteria, fungi, and viruses.
Our disinfection liquids are classed as non-toxic and biodegradable under EU guidelines, thus helping to protect both people and the environment; and offer the possibility of substantial cost savings, as onsite production when using our product is often substantially cheaper than using other traditional chlorine-based chemicals or products like hydrogen peroxide or chlorine dioxide systems. The liquid solutions produced by our standard range of Envirolyte generators can help to save energy and water, this is achieved by allowing some disinfection processes to be carried out at ambient or even lower temperatures.