The use of Hypobromous Acid is a patented antimicrobial product approved by the FDA-FSIS for use on meat and poultry during processing and is Kosher certified. It is similar to chlorine (hypochlorous acid) in many ways, but with some very distinct advantages.
- Hypobromous Acid is stable and effective in pH ranges of 5-9, and therefore does not require acid adjustment, which is necessary for chlorine-based products.
- Hypobromous Acid combines with organic compounds to form a bromamine. Chlorine also combines with the same organic compounds to form a chloramine. However, bromamines are 50-100 times more potent biocides than a chloramine, so bromine is a far superior biocide in the presence of organic matter.
- Hypobromous Acid is one of the least expensive intervention antimicrobial compounds available.
Please click on any of the links below to learn more about Hypobromous Acid: