FOOD HANDLING AND PROCESSING

The disinfectant chlorine dioxide works in both wet and dry conditions, making it an ideal choice for killing germs, bacteria, and mold throughout many food industries.

USING ClO2 FOR FOOD PREPARATION

“Low-concentration ClO2 gas (mean 0.05 ppmv) inactivates various kinds of microbes such as Gram-positive and Gram-negative bacteria, enveloped and nonenveloped viruses in the wet state.”¹ Used in industries such as: Pre-harvest and post-harvest for produce, spices,² pulp bleaching in paper mills, bleaching agent for flour and wheat, organic livestock production,³ poultry, eggs, dairy, raw meat, fish, and more.

Pathogens can enter through wounds and scars (scarring, bruising, and the points where produce is picked) in vegetables and fruits.⁴ Chlorine dioxide preharvest and postharvest has been shown to be effective against a variety of bacteria, fungi, and viruses including E. coli,⁵ Legionella, and Salmonella.⁶ Chlorine Dioxide is listed in the National Organic Program as an approved substance for use on organic foods and surfaces.⁷

RESTAURANT

ALL SURFACES

FOOD PREPRATION

ELIMINATE ODOR

COMPARED WITH CHLORINE BLEACH

Do not confuse ClO2 with typical household chlorine bleach. Clean Solutions is your miracle bulk sanitizer that’s safe enough to be used by the public. It is backed up with science. Enjoy your food without worrying about toxic residue or spreading disease or viruses. The National Organic Program (STANDARDS BOARDS – USDA) lists Chlorine Dioxide as an approved substance to be used on organic foods and surfaces.⁸ Use this product to safely clean fruits, vegetables, raw meats, fish, and packaged goods.⁹

Chlorine dioxide is permitted by the FDA and EPA as an antimicrobial treatment for a range of food products, including fruits and vegetables and raw poultry processing. It is also used as a bleaching agent in both flour and whole wheat flour. ClO2 is also widely used in the sanitation and treatment of water systems, including as a disinfectant in bottled water.¹⁰

RESTAURANT AND FOOD PREPARATION

Food sanitizer

Cleaning whole and processed fruits and vegetables

Concentration 3 ppm – root, tuber, bulb, legume, fruiting and leafy¹²

Sanitizing egg shells

Concentration 15 ppm – inactivate Avian Influenza A and other pathogens¹³

Antimicrobial in water and ice for seafood, finfish, crustaceans, poultry and meat carcass

Concentration 50 ppm – dip, thaw, transport, wash, rinse, spray or store

Mushroom beds and substrate in growing operations pre and post casing

Concentration 0.8 ppm – Control and suppress bacteria and algae¹⁴

More info about sanitizing produce:

Freshly harvested produce can be sprayed or passed through a water network that floats them in a chlorine dioxide water bath for surface sanitation. Chilled water removes field heat, rinses soil and debris and also provides initial surface sanitizing of produce on its way from being cleaned, graded and sent to a packing shed, or stored before sale or consumption.¹⁵

Chlorine Dioxide is EPA and CDC approved, hospital grade, with the ability to be sprayed directly onto the hard surfaces that need to be treated, left to dry and ClO₂ leaves no residue on the surface.

PERISHABLES & COMMODITIES

Chlorine dioxide is a hospital grade sanitizer that is EPA-approved for direct use on food contact surfaces that need to be treated — leaving no toxic residue. A chlorine dioxide disinfection can be used at animal farms, hatcheries, veterinarians, beds, stalls, coops, or other restricted areas as a way to eliminate heavy stink, pest contamination, and fly infestations.¹⁶

ClO2 is EPA and FDA registered to inactivate and disinfect microorganisms such as Avian Influenza A, Listeria, Salmonella sp. and Klebsiella.¹⁷ Use throughout food facilities, areas; from incubators and packaging raw meat, to vegetables, produce or mushroom production that require disinfection and sterile environments. This will help reduce the incidence of disease and increase safety for commodities like eggs and fresh milk.

DISINFECT, DECONTAMINATE, & DEODORIZE WATER

Breweries, distilleries, or any other beverage bottling companies can benefit from a food safe sanitizer to disinfect equipment between use, as well as for removing parasites (e.g. Legionella), and other parasitic pathogens from drinking water, including bottled water.¹⁸ Clean Solutions is portable and easy to activate during point of use, ensuring the strongest sanitizer available.

Use chlorine dioxide to suppress, treat and control odor, and biofilms in water. “A biofilm forms on both living, and non-living surfaces, comprising microorganisms in which cells stick to each other. These adherent cells become embedded within a slimy extracellular polymeric substance (EPS).”¹⁹ They are a three-dimensional structure that represents a community for microorganisms and have been metaphorically called ‘cities of microbes’.
The cells within the biofilm produce the EPS components, which are typically extracellular polysaccharides, proteins, lipids and DNA. Chlorine dioxide gas, an activated sanitizing agent, is easy to diffuse and allows the molecules to move freely.²⁰ Perforating and killing biofilm layers down to their attachment points along the hard surface they have colonized²¹

Sanitize equipment and water systems

SYSTEMS STORAGE

TANKS

TRANSFER LINES

As an activated sanitizing solution, chlorine dioxide gas is free to diffuse and allowing its molecules to capitalize by freely moving. Penetrating and killing biofilm layers right down to its attachment sites along the hard surface it has colonized.

For remedial or continuous water treatment, chlorine dioxide can be used to remove slime, algae, and fungi from water and storage tanks. To remove biofilms, shock treatment should be performed twice per year. It usually involves a high concentration of 20-50 ppm. Before water systems start again, rinse the lines at 5 ppm.²² To make drinking water safe from Giardia, Legionella,²³ and Cryptosporidium, very low doses are used.²⁴ See WATER TREATMENT For More Information

Following EPA Reregistration Eligibility Decision (RED) for ClO2 Use

Continuous disinfection application without interruption

Concentration 0.25 ppm – remove algae & biofilm²⁵

Shock & remedial treatment

Concentration 50 ppm – maintained for 12 hours followed by a full flush in the system before using again²⁶

Cooling or warming water systems, tanks, flumes, lines

Concentration 5 ppm – Hydro, pasteurizer, canning retorts²⁷

Disinfect and deodorize freezers and ice machines

Concentration 20 ppm – food contact surfaces²⁸

EQUIPMENT

Chlorine dioxide, EPA, WHO, and FDA approved for soft (porous) and hard (nonporous) surfaces that require treatment. It is also used as an air spray to eliminate odor. No rinse or wipe required – air dry without leaving any residue behind. Kill 99.99% of viruses and bacteria with chlorine dioxide. It is safe to use chlorine dioxide on certain raw foods and food contact surfaces, common kitchen equipment, containers, water systems, and for a variety of other industrial or commercial, or residential facilities disinfecting equipment, instruments, and other machine parts including stainless steel.

HOW TO USE OUR KITS

Watch this short video to learn more about OUR Eco-friendly PRODUCTS

1. Mixing

Put a few drops of concentrate and a few drops of activator into a glass or plastic container

2. Wait

Set aside for one minute and wait for the solution to turn an amber, yellow color.

3. Fill with Water

Add clean water to fill the rest of the container and you’re ready to sanitize

4. Start Cleaning

Find a surface you want to clean and use it just as you would a normal cleaner.

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References