The bactericidal power of hypochlorous acid water (HOCl) which is the main component of acidic electrolyzed water proves effective approximately 80 times more than the effect of sodium hypochlorite (see *).
Although sodium hypochlorite is used for sterilizing foods typically, it has been pointed out that the dilution is troublesome, it may cause dishpan hands, poor workability such as generation of residual chlorine and chloroform, and impact to human bodies. Acidic electrolyzed water has been designated as a food additive disinfectant so that it has been able to be used for processing fresh seafoods and frozen foods. Consequently, the number of food-related products to adopt the acidic electrolyzed water has increased because of the safety.
* Conversion of effective chlorine concentration ratio / see the page which describes the bactericidal spectrum of S-ion / Red for the details.