Food Processing.

Fruit and vegetables, seafood, meat, mushrooms and other foodstuffs are often contaminated with potentially harmful pathogens such as E.coli, as well as fungi and fungal spores. This can create a health risk for the consumer and reduce the shelf life of produce. CleanOxide Chlorine Dioxide effectively destroys these micro-organisms. Residual chlorine dioxide left on the produce degrades rapidly leaving no harmful residues.

CleanOxide Chlorine Dioxide for Washing Food

CleanOxide Chlorine Dioxide can safely be used for washing fruit and vegetables, seafood, meat, mushrooms and many other foodstuffs. CleanOxide Chlorine Dioxide destroys bacteria including potentially harmful pathogens such as E.coli, as well as controlling fungi and fungal spores ensuring reduced risk for the consumer and increased shelf life for the produce. Residual chlorine dioxide left on the produce degrades rapidly leaving no harmful residues.

CleanOxide Chlorine Dioxide in Meat Processing

Freshly slaughtered animals are contaminated with pathogenic micro-organisms. These micro-organisms are present both on the surfaces of the animals, as well as in the intestinal tracts immediately after slaughter. To insure product safety, recent federal regulations require microbiological testing rather than visual inspection. These regulations require that carcasses be tested for Salmonella. Chlorine dioxide has been used very successfully in food, meat, slaughter house as a processing aid that is added to process water maintaining good microbial quality thereby impacting on the quality maintenance and shelf life of the produce.

Benefits of CleanOxide Chlorine Dioxide

  • Effective over a broad pH range (4 to 10).
  • Does not affect the taste of beer due to its very low effective dosage.
  • Controls bacteria, fungi, viruses, biofilm and algae.
  • Does not react with ammonia & does not produce toxic compounds in contact with organic materials present in water.
  • Effective at lower dose rates than chlorine or bromine.
  • Non-corrosive at the recommended dose rates.
  • Rapidly degrade to harmless inorganic chemicals when exposed to sunlight, so when tanks are severely contaminated and require flushing no harmful chemicals are released into the environment.
  • Does not contain free chlorine.
  • Micro-organisms do not develop resistance to Clean Oxide.
  • Safe for consumption and approved for use in Australia and around the world.

Application & Dosage of CleanOxide Chlorine Dioxide

Chlorine Dioxide is permitted as a processing aid for all foods (FSANZ Standard 1.3.3) provided the final food contains no more than 1mg/kg chlorine dioxide. At the recommended dose rates below, CleanOxide conforms to this standard.
 

Type CleanOxide 75 per 1000L water Comments
Fish 1L Solution is suitable for gutted and de-scaled fish. Soak for at least one minute to increase shelf life and reduce odour.
Fish Filets 0.5L Soak in this solution for at least one minute to increase shelf life and reduce odour.
Shellfish 2L Soak in this solution for at least one minute. Use at half this rate in cooling water to maintain sanitary conditions. Increases shelf life and preserves freshness.
Prawns and Shrimps 0.25L Dose brine tanks holding freshly caught prawns and shrimps. Maintain adequate chlorine dioxide level by dosing every one to two days.
Fruit and Vegetables 0.5L Wash unpeeled fruit and vegetables post harvest in this solution to increase shelf life and maintain freshness.
Salads 0.5L Soak salad greens in this solution for at least one minute prior to packaging to increase shelf life and maintain colour.
Mushrooms 1L

Food Processing.

Fruit and vegetables, seafood, meat, mushrooms and other foodstuffs are often contaminated with potentially harmful pathogens such as E.coli, as well as fungi and fungal spores. This can create a health risk for the consumer and reduce the shelf life of produce. CleanOxide Chlorine Dioxide effectively destroys these micro-organisms. Residual chlorine dioxide left on the produce degrades rapidly leaving no harmful residues.
CleanOxide Chlorine Dioxide can safely be used for washing fruit and vegetables, seafood, meat, mushrooms and many other foodstuffs. CleanOxide Chlorine Dioxide destroys bacteria including potentially harmful pathogens such as E.coli, as well as controlling fungi and fungal spores ensuring reduced risk for the consumer and increased shelf life for the produce. Residual chlorine dioxide left on the produce degrades rapidly leaving no harmful residues.
Freshly slaughtered animals are contaminated with pathogenic micro-organisms. These micro-organisms are present both on the surfaces of the animals, as well as in the intestinal tracts immediately after slaughter. To insure product safety, recent federal regulations require microbiological testing rather than visual inspection. These regulations require that carcasses be tested for Salmonella. Chlorine dioxide has been used very successfully in food, meat, slaughter house as a processing aid that is added to process water maintaining good microbial quality thereby impacting on the quality maintenance and shelf life of the produce.
  • Effective over a broad pH range (4 to 10).
  • Does not affect the taste of beer due to its very low effective dosage
  • Controls bacteria, fungi, viruses, biofilm and algae.
  • Does not react with ammonia & does not produce toxic compounds in contact with organic materials present in water.
  • Effective at lower dose rates than chlorine or bromine.
  • Non-corrosive at the recommended dose rates.
  • Rapidly degrade to harmless inorganic chemicals when exposed to sunlight, so when tanks are severely contaminated and require flushing no harmful chemicals are released into the environment.
  • Does not contain free chlorine.
  • Micro-organisms do not develop resistance to Clean Oxide.
  • Safe for consumption and approved for use in Australia and around the world.
Chlorine Dioxide is permitted as a processing aid for all foods (FSANZ Standard 1.3.3) provided the final food contains no more than 1mg/kg chlorine dioxide. At the recommended dose rates below, CleanOxide conforms to this standard.
 

Type CleanOxide 75 per 1000L water Comments
Fish 1L Solution is suitable for gutted and de-scaled fish. Soak for at least one minute to increase shelf life and reduce odour.
Fish Filets 0.5L Soak in this solution for at least one minute to increase shelf life and reduce odour.
Shellfish 2L Soak in this solution for at least one minute. Use at half this rate in cooling water to maintain sanitary conditions. Increases shelf life and preserves freshness.
Prawns and Shrimps 0.25L Dose brine tanks holding freshly caught prawns and shrimps. Maintain adequate chlorine dioxide level by dosing every one to two days.
Fruit and Vegetables 0.5L Wash unpeeled fruit and vegetables post harvest in this solution to increase shelf life and maintain freshness.
Salads 0.5L Soak salad greens in this solution for at least one minute prior to packaging to increase shelf life and maintain colour.
Mushrooms 1L