Chlorine Dioxide for the Food Industry
Chlorine Dioxide Systems for Water Hygiene
Chlorine Dioxide in Food Manufacturing
Chlorine Dioxide is one of the most powerful and environmentally safe biocides in common use. It is more effective than chlorine, is unaffected by pH and can be used at low concentrations. It is also effective at levels that are considered safe for human consumption.
In May 2001 the UK Foods Standard Agency ruled that all water used in poultry processing must be of drinkable quality. This was in response to the previous high levels of chlorine used to wash and reduce microbe loadings on the poultry. Chlorine can produce carcinogenic by-products and high levels of chlorine can be damaging to both workers health and the environment at high levels and yet permissible levels are inadequate to control microbe loads. Chlorine dioxide is an excellent replacement biocide as it does not produce carcinogenic properties, is effective at concentrations as low as 0.3 ppm and is unaffected by pH.
Chlorine Dioxide has been proved to offer the best performance at the lowest concentration of all the disinfectants and sanitisers tested. This is true against a wide spectrum of pathogens and food spoilage micro-organisms found within the food and beverage industry. It can be used for the washing of pre-prepared products, rinsing and blanching water, product make up water and bottle and container washing.
Using Chlorine Dioxide from Prowater has many advantages as a biocide in the food and beverage industry:
- Has USDA D-2 approval as a final sanitising rinse
- Continuous chlorine dioxide dosing ensures continued protection with no costly production down time.
- Systems are reliable and easy to maintain
- Microbial kill time is rapid
- Microbial kill rate us unaffected by pH
- Does not produce THM (trihalomethanes) or other carcinogenic by-products
- Removes biofilm and microbes from associated pipe work ensuring complete system hygiene
- No build up of bacterial resistance
- Online system monitoring
