Meat industry
Cleaning and disinfection of premises
Cleaning and disinfection of production rooms
Disinfection of process and splash
Disinfection of work devices
Additional Information
Areas in the fresh meat processing are very sensitive.
Chlorine dioxide is particularly highly effective as disinfectant.
On the inner walls of water pipes and containers is usually a biofilm, which is used as a growth medium not only for Legionella, but also for many other for humans harmful microorganisms.
Meat and meat products contaminated with micro organisms has a reduced lifetime and might be thread to human health.
Chlorine dioxide provides a superior disinfection performance without any harmful side products, side effects or risks. The environmental impact of Chlorine dioxide is negligible.
Applications, dosages, exposure times
| APPLICATION | DOSAGE | EXPOSURE TIME |
|---|---|---|
| Drinking water | 0,1 - 0,2 ppm | continuous |
| Cleaning, disinfection of food contact surfaces | 0.2 to 5.0 ppm | 2 minutes |
| Non-food surfaces | 2.0 to 20 ppm | Facing away from 5 minutes, depending on the degree of disinfection and exposure time at food surfaces |