This biggest challenge has been to create hypochlorous acid at a near neutral pH instead of chlorine gas or hypochlorite, and to do so in a stable form. Hypochlorous acid is a meta-stable molecule. It wants to revert back to salt water or convert to hypochlorite.
Hypochlorous acid (HOCl) is already produced by the white blood cells in our blood for protecting against invading microbial pathogens. When microbial pathogens try to enter a wound, white blood cells are the first responders and engulf the bacteria exposing them to the biocide HOCl. Because HOCl is non-irritant and gentle on skin, it makes sense to use it for wound care. In addition, it can replace all general sanitation chemicals used to clean healthcare facilities. Eliminating toxic chemicals not only makes sense but provides a safer environment for children and the elderly.
The majority of the research that has been done regarding the practical applications of hypochlorous acid has been in the field of food safety. Since the Food Safety Modernization Act (FSMA) was signed into law in 2011, the focus of food safety has shifted from responding to contamination to preventing it. There is probably no food sanitizer more researched and more understood than hypochlorous acid. The research clearly demonstrates that hypochlorous acid is safe and efficient for ensuring microbial counts are maintained below infectious levels on food and contact surfaces.