ClO2 for Food Wash & Preservation
Summary
Chlorine dioxide can be used in aqueous and gaseous phases. Studies have demonstrated that both aqueous and gaseous ClO2 are effective sanitizing agents which can inactivate a broad spectrum of microorganisms, such as bacteria, fungi, viruses, protozoa, and algae. The US Environmental Protection Agency (EPA) has approved the use of ClO2 as a disinfectant for potable water with a monitoring requirement of 1 ppm ClO- in the treated water [5]. The US Food and Drug Administration (FDA) has also allowed the use of ClO2 as a bactericidal agent in poultry processing water at a level of 3 ppm residual ClO2. Meanwhile, aqueous ClO2 has been approved by the US FDA for sanitizing fruits and vegetables at concentrations not exceeding 3 ppm residual ClO2. Studies have proved the effectiveness of ClO2 treatment on prolonging the shelf-life and maintaining the storage quality of a wide variety of foods. Chlorine dioxide has been reported to inhibit the activities of some browning-related enzymes to retain the stability of foods.
Disclaimer
These reports and studies are offered for educational and enlightenment purposes only and not as a suggestion that any of our products were used in the production of the material contained within the study.
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