ClorDiSys Solutions Inc - Gaseous Chlorine Dioxide Applications for Food

Gaseous Applications-

Food Industry

Concerned about food or tank decontamination?

Automate the decontamination process
Reduce human exposure to disinfecting agents.
Reduce overall decontamination time
Eliminate decontaminating agent storage

Concerned about your current decontamination process? Our chlorine dioxide system generates a true gas that ensures complete coverage.

Vapor systems rely on uniform temperature on all room surfaces
Spray methods rely on complete coverage on direct contact.
Formaldehyde requires neutralization and wiping of residues.
Manual wiping does not ensure complete coverage, is labor intensive and time consuming.
Aqueous methods of food decontamination don't get as complete coverage.
Aqueous methods for tanks require large amounts of the decontaminating agent and storage tanks.
Methyl Bromide use is becoming more restricted.

The Cloridox and Minidox systems completely control the cycle which will thoroughly decontaminate food storage areas, processing equipment, storage tanks, and processing vessels. The process can be used for decontaminating berries, fruits, vegetables, seeds and other food products as well as used for the sterilization of bottles and packaging. The typical chlorine dioxide cycle consists of humidifying the room or chamber, injecting gas and holding, then finally exhausting. No manual wiping or further steps are required. In addition, variations in temperature or condensation do not affect the efficacy of chlorine dioxide gas thus simplifying validation efforts. Another product, Exterm tablets, generate a high level decontamination solution for wiping down food preparation surfaces to disinfect and sanitize.

Process Advantages:
Biocidal at low concentration and ambient temperature	Process tolerates temperature fluctuations and gradients	Efficacious under vacuum or at atmospheric pressure.
Short Cycles	No liquids	Extremely low residuals
Its a true gas that distributes rapidly	Process effectiveness independent of dew point and condensation	Rapid aeration (low-use concentration and minimal adsorption)
No manual wiping required	No neutralization required	No mixing of solutions

CD Antimicrobial Spectrum of Activity:
Vegetative Bacteria:	Bacterial Spores:	Fungi:
Staphylococcus aureus	Bacillus subtilis *	Aspergillus niger
Pseudomonas aeruginosa	Bacillus stearothermophilus	Trychophyton mentagrophytes
Salmonella cholerasuis	Bacillus pumilus	Candida albicans
Mycobacterium smegmatis	Clostridium sporogenes
	Food Bacteria:	Viruses:
	Listeria monocytogenes	Polio Type II (non-lipid)
	Bacillus thuringiensis	Herpes simplex Type I (lipid)
	Escherichia coli (E. coli)	Parvo Virus

D-Value vs. CD Concentration:
CD Concentration (mg/L)	D-Value (minutes)
10	0.75
20	0.27
30	0.12

Antimicrobial Properties / Mode of Action:

CD acts as an oxidizing agent and reacts with several cellular constituents, including the cell membrane of microbes. By "stealing" electrons from them (oxidation), it breaks their molecular bonds, resulting in the death of the organism by the break up of the cell. Since CD alters the proteins involved in the structure of microorganisms, the enzymatic function is broken, causing very rapid bacterial kills. The oxidative attack on many proteins simultaneously is behind the potency of CD and explains why the cells of microorganisms are unable to mutate to a resistant form.

Log Reductions of L. monocytogenes on uninjured and injured green pepper surfaces after 3-mg/liter CD gas and solution treatments for 10 min at 20° C and water washing.
Green Pepper	3 mg/liter CD gas	3 mg/liter CD solution	Water Washing
Uninjured Surface	7.39 ± 0.28	3.67 ± 0.10	1.35 ± 0.10
Injured Surface	3.60 ± 0.28	0.44 ± 0.12	0.39 ± 0.04
Table from: Journal of Food Protection, Vol. 64, No. 11, 2001, Pages 1730-1738, “Reduction of Listeria monocytogenes on Green Peppers by Gaseous and Aqueous Chlorine Dioxide and Water Washing and it Growth at 7oC”, Y. Han, R. H. Linton, S.S. Nielsen and P.E. Nelson

Download Food Industry Brochure (PDF)

Download Chlorine Dioxide Food Treatment Presentation (PDF)