 Chlorine dioxide is an excellent product for washing vegetables. It has the ability to kill spores, funghi and viruses at low concentrations. Chlorine dioxide is a proven product that can be used to control many food related pathogenic species. For example:
- Apples: control of E-coli and Listeria.
- Potatoes: protection against "late blight" and "silver scurf".
- Lettuce, Celeries and Onions : compared to using hypochlorite, the vitamin C content is higher and the potassium content lower.
- Citrus Fruits: protection against "green mould" and "sour rot" proved to be successful at variable pH values, low concentrations and for limited contact times.
Chlorine dioxide does not affect the taste, odour or appearance of fruit or vegetables. It is safe to use and complies with food regulations.
 Typical applications for chlorine dioxide in vegetable procesing, growing and horticulture include:
- Disinfection of food contact surfaces.
- Bacteria, mould and odour control throughout all aspects of plant.
- Flume water treatment.
- Fresh produce packaging and processing aid.
- Treatment of fertigated hydroponic water for plant and human pathogen control.
|
Chlorine Dioxide >> 
