Chlorine Dioxide in Food Processing

In food processing, chlorine dioxide is applied at different levels. It is used for microbiological control in water and seafood processing, fruit and vegetable (including mushrooms) washing, poultry processing, bottling in the dairy and beverage industry, and other areas of the food and beverage industry. Additionally, chlorine dioxide does not readily react with most “organic” compounds present in water, making it a highly effective disinfectant. Furthermore, it serves as an excellent odor neutralizer, helping to neutralize odors, including unpleasant odors such as the ones generated in the meat packaging industry, including foul-smelling secondary and tertiary amines.

Uses of chlorine dioxide in food processing:

In fruit and vegetable processing plants
In poultry processing plants
In the production of food contact paper
In the cleaning of pasteurizers, heaters and coolers
Packaging disinfection processes
Disinfection of Equipment
In disinfection of tankers, ships, cold chain transport vehicles
Case washing, bottle washing, staff hand washing
Water treatment and disinfection of water distribution and storage tanks
Mold and odor control

Chlorine dioxide can be used.
Detailed information is given in the table below.

Application area	Method of Application	Application time	Administration dose
In use and production water	With dosing pump	Continually	70 ml of Chemya chlorine dioxide per 1000 liters of water
Biofilm challenge	Shock dosagea	1 hour	1 liter of Chemya chlorine dioxide per 1000 liters of water
In bottle washing	Dosing	During bottle washing	1 liter of Chemya chlorine dioxide per 1000 liters of water