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....
By Applied Oxidation LLC based in Chattanooga, TENNESSEE (USA).
Our labs are USDA recognized and are under government grants to conduct food microbiological research. Approved test methodologies include carefully selected FDA, USDA, BAM, USP and AOAC official methods. For more information about food safety methods, check out these Food Safety Guides. The MiL routinely performs rapid microbial identifications, confirmations, and tracks contaminant sources of all pathogenic, indicator and spoilage organisms using the latest technologies such as GC FAME, Biolog®, Ribotyping...
By Microbe Inotech Laboratories, Inc based in St. Louis, MISSOURI (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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