In my case, we have a very prolific garden. We grow virtually everything we eat. So, we're a little bit different from most consumers. But there isn't any question that rinsing with HOCl is a sensible thing to do.

 

We are all aware of outbreaks of food that have to be withdrawn from the marketplace because of contamination. These are quite at times devastating impacts on the availability of fresh food. HOCl is a great food sanitizer. It's the only one I would ever choose to use. There are other chemicals that people have approval for using on fresh food, but HOCl is the way to go.

 

Rinse, spray, you don't need to wash it off, remember that. For many other chemicals, you've got to rinse off the chemical you use to kill the bacteria, not with HOCl, it's rinse free.

 

HOCl acts fast. Remember that. Lightning fast. It kills in a matter of seconds. So yes, I think for most people, given the risks involved in fresh food these days, I think using HOCl as your fresh food rinse makes a great deal of sense.

 

-- Jeffrey F. Williams, PhD, BVSc, MRCVS, microbiologist and infectious disease expert, has devoted his career to researching, inventing and bringing to market solutions that have improved the lives and health of people all over the world. 

 

-- Professor of Microbiology and Molecular Genetics, Michigan State University (Emeritus)

 

-- Elected Fellow of the American Association for the Advancement of Science (AAAS)

 

-- Holder of 30+ patents covering water treatment, disease control, odor control

 

-- Author of 200+ scientific papers and textbook chapters

 

-- Member of the Board of Counselors, National Institute of Allergy and Infectious Diseases, National Institute of Health (1984-88)

 

-- ​Chairman of a World Health Organization research committee on tropical diseases (based in Geneva) (1985-1989)

 

-- Chief Science Officer, HOCL producer that is world leader in hypochlorous acid technology and manufacturing (2014-2024)