Regulation > USDA
HYPOCHLOROUS ACID (HOCL)
Letter of Guarantee for Non-Food Chemical Products
Letter of No Objection: Click Here
On December 19, 2018, EcoloxTech obtained a letter of no objection from FSIS for the use of hypochlorous acid on meat, poultry and shell eggs.
USDA National Organic Program
Letter from USDA Organic: Click Here
On June 9, 2014, the National Organic Program (NOP) published a policy memorandum (PM 14-3) on the status of electrolyzed water under the U.S. Department of Agriculture (USDA) organic regulations at 7 CFR Part 205. Following the release of PM 14-3, stakeholders provided additional technical and regulatory information on electrolyzed water to the NOP. Chlorine materials are allowed to be used in organic production and handling. The National Organic Program (NOP) Handbook includes guidance (NOP 5026) The Use of Chlorine Materials in Organic Production and Handling. This guidance clarifies the allowable uses of chlorine products under the USDA organic regulations. Chlorine materials are included on the National List of Allowed and Prohibited Substances (National List). In water, chlorine materials such as calcium and sodium hypochlorite form an equilibrium of related chlorine species, including hypochlorous acid (HOCl) and hypochlorite (ClO- ). Similar chlorine species are formed in the generation of electrolyzed water. Accordingly, the NOP considers hypochlorous acid generated by electrolyzed water to be an allowable type of chlorine material.
FSIS Directive: Table of Safe and Suitable Ingredients
USDA Table : Click Here
Click Here and search the USDA page to find the recommendations by USDA using hypochlorous acid on meat, poultry and shell eggs.
The Table of Safe and Suitable Ingredients identifies the food grade substances that have been approved in 21 Code of Federal Regulations (CFR) for use in meat, poultry, and egg products as food additives, generally recognized as safe (GRAS) notices and pre-market notifications, and approved in letters conveying acceptability determinations.