HB2 – Hypobromous Acid

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.

HB2 Instructional Video:

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HB2 – Hypobromous Acid