What is Hypochlorous Acid (HOCl) and how is it different from alcohol, bleach or quats?
Why is SANOT (HOCl) so much more affordable than other brands?
Why does it smell like Chlorine?
Is SANOT Hypochlorous food-grade and medical-grade?
Which SANOT product should I choose?
Can I decant it or use it in foggers, humidifiers or HVAC?
Where can I use it, how often, and what is “contact time”?
Which microbes does it act on?
What if small amounts contact food or are incidentally ingested?
Do I need to clean first or rinse after?
Are there any disclaimers or precautions when considering SanOT products
Does HOCl lead to antimicrobial resistance?