Sodium Hypochlorite (Food Grade)

Food-grade sodium hypochlorite is a high-purity chlorine solution produced from food-safe feedstocks, with heavy metal and impurity limits meeting food safety regulations. It is the most widely used disinfectant in food processing worldwide — applied as a surface sanitiser, equipment disinfectant, produce wash, and water disinfectant in CIP and COP (clean-out-of-place) programmes. At concentrations of 50–200 ppm free chlorine, it rapidly kills pathogens including Salmonella, E. coli, Listeria, and Campylobacter on contact surfaces and fresh produce. In Oman's fish processing, meat processing, vegetable packing, and catering sectors, sodium hypochlorite is used daily for sanitising work surfaces, knives, cutting boards, crates, and conveyor belts. It must be used at the correct concentration — too low is ineffective, too high risks chemical contamination and accelerates corrosion. Global Chemicals LLC supplies food-grade sodium hypochlorite with concentration certification.

For fresh produce washing, the internationally recommended sodium hypochlorite concentration is 50–200 ppm free available chlorine (FAC) in the wash water, with typical practice in fresh-cut produce operations using 100–150 ppm FAC. At this concentration, the chlorinated wash kills surface pathogens on vegetables and fruit while leaving residual chlorine well within the safe consumption limit (Codex Alimentarius: max 50 ppm residual after rinsing, EU and UAE food safety standards align). The wash solution must be maintained at pH 6.5–7.5 for maximum hypochlorous acid (HOCl) availability — at pH above 8.0, hypochlorite ion (OCl⁻) predominates and antimicrobial efficacy drops by 80%. In Oman's hot climate, produce temperatures can be high, which accelerates chlorine degradation and requires more frequent solution replacement. Global Chemicals LLC supplies food-grade sodium hypochlorite with test strips and photometric kits for accurate FAC monitoring in food operations.