Because of its superior disinfection ability, many applications of chlorine dioxide have been found to be extremely beneficial in the dairy industry. Dosing the drinking water lines has led to the reduction in bacteria in the water and thus decreased the somatic cell count in the milk. Replacing iodine with chlorine dioxide as the active ingredient in teat dips has led to reduced mastitis cases. Using chlorine dioxide as a CIP agent in the milk line disinfection has brought a decrease in the E-coli count found...
In broiler and layer farms, drinking water is often acidified to obtain a lower pH in order to stimulate the feed intake of the birds. However, doing so counteracts the efficacy of chlorine, since this most commonly used disinfectant requires a higher rather than a lower pH of the drinking water. Consequently, more chlorine is needed to compensate the diminishing effect caused by the organic acid, which in turn results in uncontrolled (over)dosing. With chlorine dioxide, nothing of this kind occurs since...
Maintaining a high quality sanitation program to prevent the ingestion of microbiologically contaminated fresh produce is of paramount importance to all food operations. Food contamination can irrevocably undermine consumer confidence, elevate irresponsible financial risk due to product recalls, or even result in loss of life and business. Even a single contaminated batch of food, one poor or erratic output can destroy your company’s reputation. Due to its broad-spectrum anti-microbial activity and...
Chlorine dioxide has a number of advantages over other biocides commonly used in the fish and fish processing industry. Chlorine dioxide in solution can be added to water/ice that is used in processing and packing any fish. The slow release of chlorine dioxide gas from the water onto the surface of fish as the ice melts helps to prevent spoilage and odors during transport. It maintains the microbial quality of water even in presence of high organic load, thereby impacting upon quality maintenance and substantial...
Water is one of the single biggest raw materials used in meat processing, and its quality is of great importance to prevent contamination of food product. The use of contaminated water in the processing plant can spread infection across the whole food batch. This is a cause of serious concern to the food industry, consumers and regulatory bodies, besides that, it causes financial losses and food scare. Chlorine dioxide, a very powerful biocide, has a number of advantages over other products commonly used in...
Horticultural and greenhouse operations are facing increasing challenges in dealing with sanitation issues related to water treatment. Over the course of growing a crop, pathogenic microorganisms accumulate and algae flourish on moist surfaces posing a constant threat to plants and produce. The main challenges lie the areas of irrigation water, elimination of biofilm and algae control. Existing biocidal products, while effective in killing algae, are not effective in removing biofilm from the water lines. The...