Most food processing facilities currently use a combination of different chemicals for all surface and machine disinfection. They periodically rotate the use of different sanitizers to prevent the harmful microorganisms from building a resistance to their killing properties. Unfortunately facilities are still experiencing pathogen outbreaks. Chlorine dioxide’s unique killing ability does not allow for the build up of resistance or mutation, and therefore eliminates the need for all of the other chemicals. Chlorine dioxide is effective for use in controlling microbiological growth in flume waters and other food processing water systems such as chill water systems and hydrocoolers.
By Applied Oxidation LLC based in Chattanooga, TENNESSEE (USA).
CleanOxide Chlorine Dioxide can safely be used for washing fruit and vegetables, seafood, meat, mushrooms and many other foodstuffs. CleanOxide Chlorine Dioxide destroys bacteria including potentially harmful pathogens such as E.coli, as well as controlling fungi and fungal spores ensuring reduced risk for the consumer and increased shelf life for the produce. Residual chlorine dioxide left on the produce degrades rapidly leaving no harmful residues.
By NW Solutions based in Perth, AUSTRALIA.
Ozone has found a wide range of uses in the food and beverage industry and is an excellent biocide/disinfectant capable of inactivating a wide variety of pathogens. It is an FDA approved food additive.
By Absolute Systems Inc. based in Edmonton, ALBERTA (CANADA).
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