Bleach

Bleach typically refers to an aqueous solution of sodium hypochlorite (NaOCl), a chlorine-releasing compound that generates hypochlorous acid (HOCl) when diluted in water. It is one of the most widely used disinfectants worldwide because of its broad-spectrum activity against bacteria, viruses, fungi, and spores. Bleach is supplied at various concentrations of available chlorine, and must be diluted correctly before use to achieve safe and effective working strengths.

The term "bleach" is used loosely in professional and consumer settings, which can create confusion around concentration, dilution and safe handling. Understanding that bleach is essentially a delivery format for chlorine disinfection helps operators compare it fairly against alternatives such as NaDCC tablets.

Used across healthcare, food processing, hospitality and domestic cleaning for surface disinfection, sanitising food-contact areas, decontaminating spills, and treating water. Requires accurate dilution, appropriate contact time, and proper storage away from heat and sunlight.