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.
The superior air sanitisation solution eliminates odours, airborne bacteria and viruses in residential and commercial applications.
Unlike most conventional Odour treatments that merely mask bad smells our CleanOxide Gel actually has the ability to kill the source of the problem. The Chlorine Dioxide that is released from the Gel works by destroying part of the odour molecule, stripping it of its odour potential. It is the oxygen ions that are doing the work, killing the airborne bacteria, mould or viruses and safely eliminating odour.
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.
|Application||CleanOxide 75 per 1000L water||Comments|
|Fish||4L||Solution is suitable for gutted and de-scaled ﬁsh. Soak for at least 10 minutes to increase shelf life and reduce odour.|
|Fish Filets||2L||Soak in this solution for at least one minute to increase shelf life and reduce odour.|
|Shellfish||4L||Soak in this solution for at least 10 minutes. Use at half this rate in cooling water to maintain sanitary conditions. Increases shelf life and preserves freshness.|
|Prawns and Shrimps||0.4L||Dose brine tanks holding freshly caught prawns and shrimps. Maintain adequate chlorine dioxide level by dosing every one to two days.|
|Fruit and Vegetables||3L||Wash unpeeled fruit and vegetables post harvest in this solution to increase shelf life and maintain freshness.|
|Salads||3L||Soak salad greens in this solution for at least 5 minutes prior to packaging to increase shelf life and maintain colour.|
Please note the chlorine dioxide demand will always be dependent on the quality of water and volume of produce being treated. The greater the chlorine dioxides demand the more chlorine dioxide will be required.