Virucidal Effects of Hypochlorous Acid Water on Porcine Epidemic Diarrhea Virus (PEDV)

Abstract

The effects of hypochlorous acid water on PEDV were examined. When PEDV was incubated with acidic (pH 3.0‐3.1) or alkaline (pH 11.7‐11.9) hypochlorous acid water at a ratio of 1 : 9 for 1 min, high inactivation rates of hypochlorous acid water (≧99.9%) were observed. In particular, acidic hypochlorous acid water inactivated PEDV (inactivation rate: ≧99.9%) even in the presence of 5% pig fecal matter when incubated for 1 min. Because the cell culture medium (pH 2.7) did not inactivate PEDV, the virucidal effects of acidic hypochlorous acid water did not seem to be attributable to acidity. Hypochlorous acid water has the potential to find widespread use as an alternative to existing disinfectants in stock raising sites, because of its high safety and low environmental footprint.