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10 Reasons Why You Should Be Using Chlorine Dioxide

10 Reasons Why You Should Be Using Chlorine Dioxide

Chlorine dioxide is one powerhouse sanitizer that is getting more consideration just lately as food processors look for more efficacious products to assist them win the sanitation battle. Approved by the U.S. Meals and Drug Administration (FDA) and the U.S. Environmental Protection Agency (EPA), it is as highly effective as peracetic acid and more economical, yet it has far less of an impact on the environment than quaternary ammonium salts, chlorine or bromine, making it an excellent choice for food processing plants. It costs about the identical to make use of as different sanitizers however is more versatile and less harmful. It’s also been shown to destroy and stop biofilms, one of the biggest challenges to food processors in destroying harmful bacteria. It additionally does not have the robust odor or corrosive qualities related with chlorine.

It's a versatile different that can be used in many sanitation applications, together with pasteurization equipment, heat exchangers, cooling towers, hard surface disinfecting, potable water therapy and deodorizing stacks in rendering plants. It is already growing in in styleity as a software to control microbiological development within the dairy trade, the beverage industry, the fruit and vegetable processing industries, canning plants, and in poultry and beef facilities.

"Chlorine dioxide eliminates sources and transfers of dangerous pathogens within the meals plant and attacks biofilms that kind on equipment and different food-contact surfaces—all while doing less harm to the atmosphere than other choices that don't have comparable strength." Chlorine dioxide is the reply, says Holzhauer. Listed below are 10 reasons why:

1. Chlorine dioxide has 2.6 instances the oxidizing energy of waterborne chlorine (from bleach), giving it a wide spectrum of sanitizing uses and making it terribly efficient in opposition to a host of bugs. Research have shown that it produces as high as a 6-log reduction.

2. Chlorine dioxide has a much wider pH spectrum than chlorine, making it more versatile and forgiving in a variety of application situations. Unlike chlorine, chlorine dioxide remains a true gas dissolved in solution. The lack of any significant response of chlorine dioxide with water is partly responsible for its ability to retain its biocidal effectiveness over a wide pH range. It also has limited reactions with organics, indicating that a lot more of the chlorine dioxide added to a system is available as a biocidal agent, and isn't consumed to the degree that chlorine could be under the same circumstances. In addition, chlorine will react with, and be consumed by ammonia or any amine, while chlorine dioxide reacts very slowly with secondary amines, and sparingly with primary amines or ammonia.

3. Chlorine dioxide is registered with EPA (Registration No. 74986-1), and is considered a wonderful bactericide, fungicide and antimicrobial agent. It has passed the EPA’s stringent DIS/TISS guidelines to be used as a disinfectant and as a meals-contact surface sanitizer.

4. The FDA and the U.S. Department of Agriculture (USDA) have approved stabilized sodium chlorite (a precursor) and chlorine dioxide in food processing plants for sanitizing and controlling micro organism and mold.

5. Chlorine dioxide is presently under EPA evaluation as a surface sanitizer for E. coli O157:H7 and drug-resistant Salmonella. It's also at present under EPA assessment as a virucide for HIV and Hepatitis A and to be used as a fungicide, virucide and algaecide.

6. Chlorine dioxide has been found to be one of the vital efficient tools for dispersing biofilms, and in some cases, inhibiting the formation of future biofilms. This operate is particularly valuable within the small cooling towers of meals processing facilities where meals product contamination can contribute to heavy films or algal slimes. Biofilm is a polysaccharide film or coating that protects and harbors viable bacteria colonies making surfaces more tough to clean and disinfect.

7. Chlorine dioxide can be used on meals-contact surfaces at diluted concentrations as low as 5 parts-per-million (ppm). In some cases, the compound has demonstrated a fast kill of bacteria much less than the 30-minute period typically used in disinfection studies. Because it is so powerful in such small amounts, it can be extremely economical.

8. To this point, problem cells have shown little ability to develop resistance to chlorine dioxide, as they will with other sanitizers, making it a consistent software in the sanitation softwarebox.

9. Chlorine dioxide generating systems can be utilized for odor management, sanitation and water purification applications. Birko Corp. gives an unique ClO2 generation system, which eliminates older, conventional "vacuum draw" technology, for excellent consistency, accuracy and practical yield.

10. Unlike chlorine bleach and bromide, which make carcinogenic trihalomethanes that get washed down the drain and deposited within the setting, chlorine dioxide donates oxygen, breaking down to water, oxygen and customary table salt. This makes it a lot less corrosive to equipment and a superb environmental choice. It also breaks down quickly, which means it won’t hurt the soil or add toxic deposits to the ground.

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