JGM Solutions (Pty) ltd offer clients a unique easy to use delivery system for Chlorine Dioxide in a solid precursor reducing long term maintenance costs .

How does Chlorine Dioxide work?


Of the oxidizing biocides, chlorine dioxide is the most selective oxidant. Both ozone and chlorine are much more reactive than chlorine dioxide, and they will be consumed by most organic compounds. Chlorine dioxide however, reacts only with reduced sulphur compounds, secondary and tertiary amines, and some other highly reduced and reactive organics. This allows much lower dosages of chlorine dioxide to achieve a more stable residual than either chlorine or ozone. Chlorine dioxide, generated properly (all chlorine dioxide is not created equal), can be effectively used in much higher organic loading than either ozone or chlorine because of its selectivity.

Chlorine dioxide is clearly superior to chlorine in the destruction of spores, bacteria's, viruses and other pathogen organisms on an equal residual base.

The main advantage in the usage of chlorine dioxide that it can replace antibiotics, avoiding the selection of resistant populations of microorganisms.

Legionella prevention and control

 In the prevention and control of legionnaires disease causing microbes, chlorine dioxide has taken an eminent roll. The specific characteristics of the disinfectant make sure ClO2 is a powerhouse sanitizer outweighing other disinfectants on the market.  

Biofilm in the piping can protect legionella from most of the disinfectants.  

Chlorine dioxide however removes the biofilm and kills the bacteria, spores and viruses.

Biofilm removal and control

A biofilm is a layer of microorganisms contained in a matrix (slime layer), which forms on surfaces in contact with water. Incorporation of pathogens in biofilms can protect the pathogens from concentrations of biocides that would otherwise kill or inhibit those organisms freely suspended in water.

Biofilms provide a safe haven for organisms like Listeria, E. coli and legionella where they can reproduce to levels where contamination of products passing through that water becomes inevitable.

It has been proven beyond doubt that chlorine dioxide removes biofilm from water systems and prevents it from forming when dosed at a continuous low level. Hypochlorite on the other hand has been proven to have little effect on biofilms.

Yeast and bacteria can compete by the same substrate during the fermentative process for alcohol production, particularly because the fermentation is carried out in fed-batch or continuous process with cell recycling. Lactic acid bacteria as Lactobacillus and Leuconostoc are commonly found in alcoholic fermentation and always associated with serious problems in the process.

Gram-positive bacteria account for 65% of total number, with 62% belonging to genus Bacillus (B. subtilis, B. megaterium, B. coagulans). It has been found genera Lactobacillus, Leuconostoc and Bacillus in the proportions of 38%, 12% e 3%, respectively, in sugar cane juice after clarification, pasteurization and the cooling processes The contaminant control is extremely important to obtain high yields during the process, because the presence of these bacteria may reduce yeast viability.

Lactobacillus is highly adapted to nutritional conditions and to alcoholic concentration, however, the genus Leuconostoc is more sensitive to ethanol and has short-life duration inside the tanks. Besides acid production, Lactobacillus causes serious yeast flocculation problems, resulting in viability decrease of Saccharomyces cerevisiae during fermentation.

Bacterial growth is industrially controlled by the addition of sulphuric acid when yeast cells are washed after fermentation. Biocides are sometimes required to be added to sugar cane juice, such as carbamates, quaternary compounds, halogenated phenols and antibiotics. Their high cost, need for periodic application and selection of resistant microorganisms by antibiotics are the major weak points concerning the use of these biocides. For this reason, bacterial contamination in number of 105 CFU/ml is an acceptable limit for alcohol operating units, not economically viable the act of reducing this level. Therefore his work aimed the evaluation of chlorine dioxide as a biocide against contaminant bacteria and yeasts from the alcoholic fermentation through the usage of minimum inhibitory concentration methodology. Saving, efficiency and avoidance of by-side effects are beneficial points that have been considered in the use of this biocide.