HOCl is a well-known Reactive Chlorine Species (RCS) and powerful oxidizing agent that reacts with the side chains of several amino acids. Specifically, HOCl oxidizes amino acids that contain sulfur, such as cysteine and methionine, and amines. In doing so, HOCl causes the formation of unstable intermediates in amino acids, and ultimately the degradation of proteins and enzymes that are critical to microbial functions. HOCl’s mechanism varies depending on bacteria type, but generally it degrades proteins in the inner membrane of bacteria that are responsible for producing ATP, replicating DNA, and transporting needed molecules across the inner membrane. HOCl can kill bacteria incredibly quickly in as little as 0.1 seconds after exposure. Source: Gray, M. J., Wholey, W., & Jakob, U. (2013). Bacterial Responses to Reactive Chlorine Species. Annual Review of Microbiology, 67, 141-160.