Chlorine dioxide is an increasingly popular sanitizer and disinfectant for food and water processing plants due to its powerful oxidizing properties, broad pH range, and low environmental impact. It has been approved by the U.S. Food and Drug Administration (FDA) and the U.S. Environmental Protection Agency (EPA) and is registered as an excellent bactericide, fungicide, and antimicrobial agent. Here are 10 reasons why chlorine dioxide is a superior choice for keeping food and water processing plants clean and sanitary:
1. Chlorine dioxide has 2.6 times the oxidizing power of waterborne chlorine (from bleach).
2. Its broad pH range makes it more versatile than chlorine.
3. It is registered with EPA (Registration No. 74986-1).
4. It is approved by the FDA and USDA for sanitizing and controlling bacteria and mold.
5. It is under EPA review as a surface sanitizer for E. coli O157:H7 and drug-resistant Salmonella.
6. It is effective against biofilms on equipment and other food-contact surfaces.
7. It can be used on food-contact surfaces at diluted concentrations as low as 5 parts-per-million (ppm).
8. Problem cells have shown little ability to develop resistance to chlorine dioxide.
9. It can be used for odor control, sanitation and water purification applications.
10. Chlorine dioxide breaks down quickly, meaning it won’t harm the soil or contribute toxic deposits to the ground. It donates oxygen, breaking down to water, oxygen and common table salt, making it much less corrosive to equipment and a great environmental choice. Chlorine dioxide is an effective, economical, and environmentally friendly choice for keeping food and water processing plants clean and sanitary. For more information on how to purchase chlorine dioxide water purification drops, visit www.shop1ness.com. Use coupon code: 1ness10 for 10% off your first order.
Sources:
1. www.food-safety.com/articles/4686-10-reasons-why-you-should-be-using-chlorine-dioxide
