Chlorine dioxide for food processing

Chlorine dioxide for food processing—in Poultry Meat Processing,sea food processing,fruits & vegetable washing, dairy products.

Chlorine dioxide (ClO₂) is a highly effective disinfectant widely used in various food processing operations, including poultry and meat processing, seafood handling, fruit and vegetable washing, and dairy production. The industry faces ongoing risks of microbial contamination due to frequent contact with surfaces and water. Selecting the right disinfectant is essential to ensure food safety.

Common pathogens such as Listeria monocytogenes, E. coli, and Staphylococcus aureus can form persistent biofilms on surfaces, leading to foodborne illness outbreaks. While traditional oxidizers like chlorine and peracetic acid offer limited biofilm control, chlorine dioxide penetrates deeply due to its true gaseous form in solution, effectively removing biofilm and neutralizing pathogens.

Moreover, chlorine dioxide decomposes into harmless sodium chloride without forming toxic or carcinogenic by-products such as THMs or bromates. It is also less reactive with organic compounds in water, making it ideal for flume water treatment and odor control—especially useful for neutralizing amines in meat processing.

Key Applications:

· Fruit & vegetable washing
· Poultry, meat, and fish processing
· Dairy production equipment
· Pasteurizers, warmers, and coolers
· Packaging area and conveyor sanitation
· Tanker and transport vessel disinfection
· Water treatment and storage systems
· CIP (Cleaning-in-Place) final rinse
· Mold and odor control

Ideal for CIP systems, chlorine dioxide acts quickly at low concentrations without leaving toxic residues. It is an environmentally friendly alternative to conventional sanitizers.

For more specific applications or technical support, please contact our local agent or submit an inquiry. Always use chlorine dioxide products in compliance with locally approved guidelines.

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Treating water tanks with SESTBIO Chlorine dioxide tablet