Why Is Traditional Chlorine Dioxide Demanding In Food Processing In recent years, the potential of old fashion chlorine dioxide as a sanitization powerhouse has taken special attention of people involved in the food processing industry. While sanitation is mandatory in the food processing sector, it has been found that chlorine dioxide has more powerful ingredients in them that can fight bacteria, germs, and fungus more efficiently and win all related sanitation issues. Meanwhile, the compound has been approved by the FDA (the U.S. Food and Drug Administration) as well as Environmental Protection Agency (EPA), because apart from being powerful, it’s fairly economical and can impact minimally on the environment less than its counterparts such as chlorine, bromine, quaternary ammonium which were used earlier in food processing plants.
In research findings, it is established as a great alternative to destroy and inhibit biofilms which are known as other harmful bacteria, when it comes to food processing practices. Moreover, the magical power of chlorine dioxide to eradicate harmful pathogens from sources has taken the solution into the mainstream during the Covid-19 pandemic. Now let’s analyze the various reasons why chlorine dioxide has now been used so extensively. • Research finding establishes that the oxidizing prowess of chlorine dioxide is 2.6 times waterborne chlorine, an outcome of bleach. The potency of the compound has made it useful for a wide range of sanitizing uses and effective to abolish a magnitude of bugs. • Reputable chlorine oxide manufacturers are coming up with more powerful solutions with a much broader pH range than chlorine. This increases the versatility of the compound while opening an opportunity for industries to use it in assorted application situations.