The FDA has expressed no concerns and holds no opposition for the use of HOCl. The use of Electrolytically Generated Hypochlorous Acid (HOCl) is consistent with the FDA’s labeling definition of a processing aid.
According to FSIS Directive 7120.1 of the United States Department of Agriculture Food Safety and Inspection Service, “Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products”, Electrolytically Generated Hypochlorous Acid (HOCl) has been approved in 21 CFR as a food additive for use in meat and poultry products, approved in GRAS notices and pre-market notifications, and approved in letters conveying acceptability determinations.
The EPA has approved the use of Hypochlorous Acid (HOCl) in the raw food industry without the need for any additional processing.
HOCl is approved under 21 CFR 173.315 for direct contact with processed foods, and is approved for several indirect food contact applications under 21 CFR 172.892, 21 CFR 175.105, 21 CFR 176.170 and CFR 177.2800. It is an approved sanitizer that meets CFR 178.1010.
The EPA has also given approval under 40 CFR 180.1054 for HOCl to be used for washing raw foods that are to be consumed without processing.
HOCl in its most concentrated form cannot be classified as hazardous in accordance with Directive 99/45/EC. Normal COSHH regulations apply.