On June 9, 2014, the National Organic Program (NOP) published a policy memorandum clarifying that electrolyzed water (hypochlorous acid) is allowed in organic production and handling. Click here to see USDA Organic memorandum.

The EPA allows for hypochlorous acid to be used for disinfecting drinking water at a concentration up to 4 mg/L (or 4 ppm). Click here to see National Primary Drinking Water Regulations.

The FDA cleared hypochlorous acid per FCN 1811 to be used for the following applications at up to 60 ppm: Hypochlorous acid may may be used in processing facilities at up to 60 ppm for use in process water or ice which comes into contact with food as a spray, wash, rinse, dip, chiller water, and scalding water for whole or cut meat and poultry, including carcasses, parts, trim, and organs; in process water, ice, or brine used for washing, rinsing, or cooling of processed and pre-formed meat and poultry products as defined in 21 CFR 170.3(n)(29) and 21 CFR 170.3(n)(34), respectively; in process water or ice for washing, rinsing or cooling fruits, vegetables, whole or cut fish and seafood; and in process water for washing or rinsing shell eggs. Click here to see FCN 1811 at the FDA website.

The maximum concentration that can be used on food contact surfaces is 200 ppm per the EPA. Click here to see EPA Code of Federal Regulations.

The maximum concentration that can be used directly on food as a no-rinse sanitizer is 60 ppm per FDA FCN 1811. Click here to see FCN 1811 at the FDA website.

Hypochlorous acid does not require a post-rinse when sanitizing food at or below 60 ppm. Click here to see FCN 1811 at the FDA website.