Meat industry

Side of pork in a processing line
  • 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

APPLICATIONDOSAGEEXPOSURE TIME
Drinking water0,1 - 0,2 ppmcontinuous
Cleaning, disinfection of food contact surfaces0.2 to 5.0 ppm2 minutes
Non-food surfaces2.0 to 20 ppmFacing away from 5 minutes, depending on the degree of disinfection and exposure time at food surfaces