Water treatment for food processing - Food and Beverage - Food

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.