Since the 1940s and 1970s respectively, seafood processors have relied on chemicals like ozone and chlorine dioxide to protect their products from dangerous pathogens like Listeria and Salmonella. But experts are now starting to wonder, are these the best options? With rising costs, safety concerns due to their highly toxic nature, and a growing push for sustainability and natural alternatives, the industry is looking for something better—and that’s where Electrolyzed Water, AKA Hypochlorous Acid (HOCL), is stepping in.
St. James Smokehouse Sets the Example
Down in Miami, St. James Smokehouse made the leap to HOCL in 2019, and they haven’t looked back since. According to Andrew Potts, the company’s General Manager, the benefits were obvious from day one. Before switching, their dependence on chlorine dioxide required extensive safety precautions. Workers had to wear full protective suits and masks daily, and there was always the looming risk of human error when handling dangerous chemicals. That meant stress, high labor costs, and lots of time spent rinsing the fish and facilities to avoid leaving chemical residues.
After switching to electrolyzed water, the change was significant.
“HOCL not only cut our water usage by 50%, but also halved our labor costs,” Potts stated. “The elimination of the second rinse step, which was previously necessary to avoid chemical residues, made the process much simpler. On top of that, we saw an immediate improvement in safety—no more need for intensive chemical handling or protective gear.”
Highland Farms and Angel Oak Smokehouse Catch On
The success at St. James didn’t go unnoticed. Soon after hearing about the impressive results, Highland Farms decided to give HOCL a try. Meanwhile, Angel Oak Smokehouse, set to open in December or January, has already planned to integrate HOCL into their operations. Both processors are expected to experience the same benefits—reduced costs, safer environments, and less water usage.
“Making the switch was a no-brainer for us,” said a Highland Farms representative. “It simplified everything.”
Moving away from Chlorine Dioxide and Ozone
For years, chlorine dioxide and ozone were the go-to solutions in seafood processing. Chlorine dioxide, while effective at killing bacteria, came with major risks. Workers needed extensive protective gear, and every step had to be closely monitored. Ozone, though useful in some situations, is highly dangerous to human exposure. At lower concentrations, it loses effectiveness, and equipment damage becomes a costly side effect. With these challenges in mind, many processors wondered: Is there a better way?
HOCL: A Game-Changer in Seafood Processing
As companies search for smarter solutions, HOCL is emerging as a natural fit. What’s particularly appealing is its simplicity. Derived from water and salt, HOCL is non-toxic, safe for workers, and highly effective in killing pathogens. Plus, it offers a much-needed break from the heavy, multi-step processes required by older chemicals. The benefits of HOCL include:
- Effective Protection: HOCL eliminates Listeria, E. coli, and other dangerous bacteria, providing the same level of sanitation without the hassle.
Less Water, Less Labor: St. James reduced its water usage and labor costs by 50%, simply by cutting out extra rinse cycles. For other processors, this translates into similar savings and a much smoother workflow.
Safer for Workers: Without protective suits and masks, HOCL is a breath of fresh air—literally. It’s non-toxic and easy to handle, creating a safer, more relaxed work environment.
A Step Toward Sustainability: HOCL breaks down into simple saltwater, so there’s no environmental burden or harmful residue left behind.
Looking Forward: A Brighter Future for Seafood Processing
What we’re seeing is just the start. With companies like St. James Smokehouse, Highland Farms, and Angel Oak Smokehouse leading the charge, it’s clear that HOCL has the potential to reshape the way seafood processors approach sanitation. It’s safer, cheaper, and more sustainable—a win-win for businesses and the environment alike.
Morten Larsen is CTO of EcoloxTech, which is leading the way in eco-friendly disinfection solutions, uniquely using Hypochlorous acid (HOCL), a naturally occurring, eco-friendly disinfectant that has gained recognition for its proven effectiveness in killing bacteria, viruses, and other pathogens, including MRSA, E. coli, COVID, Influenza, and Norovirus. EcoloxTech products are effective against 99.99% of all pathogens and 80-100 times more effective than bleach, yet are non-toxic, sustainable, and safe for humans, pets, foods, and the environment. EcoloxTech products are being successfully used in foodservice, hospitals, cruise ships, and more.