Nature’s

Most Effective
Disinfectant.
CONTENTS

03 Why you need HypoPure®

04 What are the properties of HypoPure®?

05 Why is HypoPure® unique?

08 HypoPure® can be used safely

10 Comparison with other sterilisers

10 Examples of use

02
 Why you need HypoPure®

HypoPure is the result of new technology that

has been described as the “most exciting medical
breakthrough in thirty years”.

Generated by electrolysing a mixture of tap

water (or underground water) and a reactant in
a certified hybrid synthesiser machine, it is
approved as a food additive and regarded as
safe for humans by regulatory authorities around
the world – a leader amongst products in the
sterilising industry.

Switch your tap water to HypoPure®.

HACCP Ecological Sanitary HOCl HypoPure®

Control Standard:

Green Certification Hypochlorous acid is biologically produced
by human white blood cells. It is a natural
steriliser that kills bacteria, viruses and
fungi inside the body within 30 seconds of
any attack. It is non-toxic and resistance proof.
HypoPure® is a stable mixture of 99.5%
pure HOCl (at a concentration of 30 ppm)
in water. Its powerful yet completely
natural disinfectant properties makes it
ideal for human, animal and industrial use.

Accreditations

03
 What are the properties of HypoPure®

Slightly acidic hypochlorous acid water, the final product of HypoPure®, has a pH similar to
that of the human skin. Being more than 99.5% pure HOCl, it is clearly defined as a leading
product in this new technology. It has strong sterilising powers, with a stable and long-
lasting effect.

Percentage of effective chlorine in the form of HOCI

( %) HOCl

100

90

80
Cl₂
70

60

50

40

30

20
OCl
10

0
1 2 3 4 5 6 7 8 9 10 (pH)

HOCI CI₂ OCI

99% 70-80% 7-8%
Slightly acidic Strong acidic Sodium
hypochlorous acid water hypochlorous acid water Hypochlorite

Sterilising component Hypochlorous acid (HOCl)

Effective chlorine concentration 30 ppm

Sterilising power 180 to 200 times of Sodium Hypochlorite

Slightly acidic pH 5.0 - 6.5

Government approval Approved as food additive in 2007 and approved as steriliser and sanitiser for equipment in 2008

04
 Why is HypoPure® unique?

Broad Sterilising Effect Ecological

Sterilising Bacteria, Moulds, Enzymes, No danger of environmental
Viruses (including SARS and Ebola), contamination and Trihalogen Methanes
Bacteria Spores (airborne bacteria). (THMS).

Safety Cost Factor (Operational Cost)

Approved as a food additive and Operational cost is minimal compared to
self-disintegrates without residue. other sterilising methods.

Treated objects left intact Wide Usage

No effect on the taste, colour, odour and Can be used in a wide variety of
nutritional value of food. industries.

Re-washing and re-cleansing not necessary

Just like washing with tap water, as the
ingredient disintegrates rapidly.

HypoPure sterilising power versus industry alternatives

HypoPure®

Sodium Hypochlorine

Ethyl Alcohol
FOOD POISONING BACTERIA

FILAMENTOUS FUNGI
ORDINARY BACTERIA

PATHOGENIC BACTERIA

FUNGI

VIRUSES

BACTERIA SPORES

05
 Effect on Bacteria, Fungi, Yeasts, etc.

HypoPure® has high sterilising powers with none of the usual chlorine side-effects associat-
ed with some electrolysed waters.

MICROBES BEFORE TREATMENT AFTER TREATMENT % STERILISED

Bacteria : Escherichia coli KFRI 001 74 1.5 x 108 Under 1.0 x 101 Over 99.999

Listeria grayi KCTC 3851 1.0 x 108 Under 1.0 x 101 Over 99.999

Staphylococcus aureus subsp. aureus ATCC 6538 8.9 x 108 3.7 x 101 Over 99.999

Salmonella typhimurium KFRI 251 1.4 x 108 8.1 x 101 Over 99.999

Fungi : Aspergillus niger KFRI 99 3 2.8 x 108 2.1 x 102 Over 99.999

Clostridium perfringens KFRI 0075 2 2.2 x 108 Under 1.0 x 101 Over 99.999

Yeast : Candida albicans KFRI 43 2 4.7 x 108 Under 1.0 x 101 Over 99.999

Rhizopus oryzae KFRI 100 7 2.6 x 108 Under 1.0 x 101 Over 99.999

Saccharomyces cerevisiae KFRI 1014 6.0 x 108 3.0 x 102 Over 99.999

Testing Organisation : Korean Food Research Institute Testing Method : Proprietary testing method for food additives
Active Ingredient : Effective Chlorine Content 27.6±0.1ppm

Destruction of Viruses: 99.999% killed within one minute

LOG TCID 50/ML

VIRUSES TESTED CONTROL GROUP
BEFORE TREATMENT 15 SECONDS AFTER TREATMENT 1 MINUTE AFTER TREATMENT

HypoPure 6.5 Under 1.5 Under 1.5

Influenza Virus Type A
(H1N1)
Purified water 6.5 - 6.5

Testing Organisation: Japan Center for Food Analysis. Concentration of HypoPure: 20 ppm, pH6.1

LOG TCID 50/ML

VIRUSES TESTED CONTROL GROUP
BEFORE TREATMENT 1 MINUTE AFTER TREATMENT

HypoPure 5.0 Under 1.5

Noro Virus
Purified water 5.0 5.3

Testing Organisation: Japan Center for Food Analysis. Concentration of HypoPure: 23-25ppm, pH6.2-6.

06
Sterilising Airborne Bacteria

Airborne Microbe: More than 99.99% sterilised Obtained GH Mark from Korean Health
Industry Promotion Institute.

6.0
Microbial effect (cfu/m³)

5.0

4.0

3.0

2.0

1.0

0.0 0 30 min 60 min 90 min

Humidification time (min)

Humidification Before 10 Minutes after 30 Minutes after

process humidification humidification humidification

07
 HypoPure® can be used safely

Various Approvals for HOCl

REGULATORY AUTHORITIES DETAILS OF APPROVALS YEAR OF APPROVAL

Korea: KFDA Food additive Nov. 2007

Sterilising agent for equipment Aug. 2008

EU: EPA Approved as “steriliser producing equipment”. 1998

United States FDA GRAS: Generally Recognised as Safe 2000

Approved to be used to wash fruits, vegetables and seafood.

FDA-FSIS Steriliser and sanitiser of slaughtered poultry, cattle and swine. 2006

USDA Approved as steriliser for Eschericha coli 0-157, Salmonella 1999

and various other disease-forming bacteria

Japan: Ministry of Health, Labour, and Welfare Food steriliser and sanitiser Jun. 2002

SABS Disinfectant (Antiseptic Section 52 of SANS 1615) 2012

Found not to be harmful

TESTING ITEMS RESULT OF THE TESTING

Oral intake acute toxicology test using mice (14 days)

No irritation, sensivitity or toxicity found
Eye mucous membrane irritation test using rabbits (4 days)

Testing Organisation: Korea Machinery Petrochemical Testing Institute (Nov . 27, 2009) Tested Model: BC-360
(pH 6.1, Effective Chlorine Conc. 25ppm)

Found to be non-toxic to humans

Acute toxicology test, Cell toxicology test, Blood solubility test, Mutagenicity test (safe
during pregnancy),Skin multiple irritation test, Mucous membrane irritation test for mouth,
eye, esophagus and stomach (all tests found to be negative by the Japan Centre for
Foodstuff Analysis).

08
 Storage Life

Maximum one year at room temperature in an air-tight and light-shielded container.

Storage time (weeks)

pH

35.0
30.0
Chlorine concentration (ppm)

25.0
20.0

15.0

10.0

5.0

0.0
0 1 2 3 4 5 6 7 8 9 10

Storage time (weeks)

Testing Organisation: Korea Health Industry

Promotion Institute Model Tested: BC-360 (PH 5.5, Effective

Chlorine Content 27 ppm)

Corrosion Test: No corrosion on metal surfaces

SOLUTIONS TREATED

METAL Tap Water Sodium Strong acidic HypoPure® Untreated

SAMPLES Hypochlorite hypochlorous
acid water

Stainless
Austenite
Steel 304

Aluminum
Metal

09
Comparison with other sterilisers

When compared with ozone water, chlorous acid, sodium hypochlorite and ethyl alcohol,
HypoPure® is superior in:

Eradication of bacteria, viruses, fungi and spores.

The duration of the effect.

The lack of residual product.

No skin or eye irritation or odour.

General safety profile (safe for humans).

Low costs.

Natural origin (occurs in the human body).

Has various regulatory approvals for a wide spectrum of uses.

Examples of use

Food Processing Plants Medical Facilities

• Sterilising of foodstuffs: • Sterilising of medical equipment.
vegetables, fruits, meat, fish and shellfish. • Preventing endemic infection of MRSA
• Sterilising of equipment and containers. and other “superbugs”.
• Cleaning walls and floors. • Medical and dental applications.
• Sterilising of airborne microorganisms. • Air treatment of hospitals to control
infection risk.
Air Sterilisation
• Sterilising of airborne bacteria in Environment-friendly Agriculture
catering industries, food processing • Sterilising of products and horticultural
plants, large retail facilities, etc. facilities (elimination in the use of
• Air sterilisation for schools and creches. chemical pesticides).
• Air sterilisation for office buildings, • Sterilising seeds, seedlings and soil.
veterinarian hospitals, old age homes, etc. • Increasing shelf life of flowers,
• Improvment of air quality in public vegetables, fruit and fresh meat.
facilities and mines. • Promoting sustainable agriculture.

Animal Husbandry Group Dining and Catering Facilities

• Sterilising of animal pens.
• Sterilising drinking water.
• Eliminating pungent odours.
• Preventing skin diseases and epidemics.
• Huge savings (up to 90%) on
antibiotic usage.
• Sterilising of food.
• Sterilising of equipment and containers.
• Cleaning of walls and floors in dining
and catering facilities and bathrooms.

10
info@hypopure.co.za
www.hypopure.com