Due to its chemistry and physical properties, Chlorine Dioxide is the most powerful and environmentally safe biocide in common use.

An increased awareness of food safety requirements have led to an increased demand for effective biocidal control in all aspects of food and beverage preparation and packaging. A review, published by the World Health Organisation in 1998, examining “Surface Decontamination of Fruits and Vegetables Eaten Raw” states:-

“Vigorously washing fruits and vegetables with safe water reduces the number of micro-organisms by 10-100 fold and is often as effective as treatment with 200 ppm chlorine……. Prevention of contamination at all points of the food chain from primary production to the final consumer is preferred over the application of disinfectant after contamination occurs. Prevention can be achieved through application of the principles of food hygiene and the Hazard Analysis and Critical Control Point System (HACCP)”.

These same principles are inherent throughout all aspects of food and beverage production, ensuring that contamination and infection prevention is applied at all stages within the preparation process.

In May, 2001, following rulings from within the European Union, the UK Foods Standards Agency ruled that “all water used in poultry processing must be of potable quality”. Traditionally, this industry relied on high levels of chlorine to control microbial contamination of water systems and help to reduce microbial loadings on carcasses. Permitted levels of chlorine are inadequate to control microbial growth in water and associated distribution systems. Chlorine Dioxide is extremely effective against biofilms and pathogens at a concentration approved for potable water (0.5 ppm).

Research carried out by BSRIA (Building Services Research and Information Association) on Chlorine Dioxide treatment of domestic water systems concluded that biofilm concentrations as low as 0.1ppm are eradicated.

Catalytic Chlorine Dioxide production and delivery systems offer an “ultrapure” level of chlorine dioxide¹ that is cost effective, safe and easy to apply in a wide variety of food preparation processes, offering a superior alternative to chlorine, bromine and traditional chlorine dioxide generator technologies.

Laboratory comparisons show that chlorine dioxide has the best performance at the lowest concentration of all the disinfectants/sanitisers tested. This is maintained against a wide spectrum of pathogens found throughout the food and beverage industry.

¹ = Catalytic Chlorine Dioxide production offers the most effective conversion to chlorine dioxide (>98.5%) with minimal chlorate, and zero chlorite residuals. (Verified by independent analysis)

Benefits of using chlorine dioxide for the disinfection of food products include: