Chlorine Dioxide can be used at much lower doses than typical halogen antimicrobials with superior results.As a powerhouse sanitizer and disinfectant, it agressively attacks the bioslime ensuring a lot less fouling of piping,by doing so,eliminating the bacteria.Cut or torn leaves in particular are vulnerable to microorganisms and discolouration. It's important that the surfaces of the leaves are cleaned carefully and the micro-biological count reduced to a minimum – before the salad is sold.
Shelf life is known to be extended by the use of Chlorine Dioxide.This is achieved using a 5 ppm dose added to rinse water.Microorganisims cannot develop immunity to chlorine dioxide.
Chlorine dioxide is increasingly taking the place of chlorine as a disinfectant due to its numerous benefits. Its chemical make-up means that it doesn't produce chlorinated side products, its microbicidal effect is greater and most importantly it is not dependent on the pH of the water used. If applied correctly, this treatment doesn't alter the look or chemistry of the natural products, quality is maintained and the shelf life extended.
The advantage: Only a low amount of chlorine dioxide is needed to protect the salad from bacteria, spores and mould. Fruit often simply needs spraying to reduce the quantity affected by rot. CIO2 mostly harms the microorganisms by interrupting the transport of nutrients across the cell walls.Depending on the type of vegetable, different amounts of ClO2 are used – ranging from 0.6 to 1 ppm for chillies to 2 - 4 ppm for potatoes and 3 - 8 ppm for tomatoes.
We would like to share this arlticle with you.
For more information please contact us.
