CDD 5000 – A Broad-Spectrum Disinfectant For Sea Food Processing.
ClO2 molecule remains a true gas in solution making it more energetic and able to reach all points in a system. Because it is a true gas and soluble in virtually anything, it can penetrate the bacterial slime layers (biofilm). Finally, chlorine dioxide breaks down to sodium chloride. This along with the failure to form toxic and carcinogenic chlorination by-products and produce a build-up of toxic organic or inorganic by-products like bromates makes chlorine dioxide the most eco-friendly biocide that can be used.
Application Area – Fish Industry:
- Dipping de-scaled and gutted fish
- Spray / Dipping on fish and prawns
- In sorting / grading water for prawns
- Ice manufacture
- Disinfection of display cabinet
While great care and attention is often taken to minimize the risk of infection from processing staff and other food handlers, relatively ineffectual biocides and disinfectants are used to treat process water and equipment.Beware, that even a single contaminated batch of food, one poor or erratic output can destroy your company’s reputation.
Water is one of the single biggest raw materials used in processing system, and its quality is of great importance to prevent contamination of food product. The use of contaminated water in the food processing plant can spread infection across the whole batch. Water whether obtained from municipal source or any other will always carry bacteria- some harmless but others may include faecal coliforms, dreaded E. Coli etc. Also the fish industry has the potential for generating large quantities of solid wastes and wastewater.
Presently Available technology –
Manufacturers offer a large number of disinfectants, each claimed to be the best on the market. Commonly available contain chemicals of
the following groups:
- Chlorine and chlorine releasing compounds.
- Quarternary ammonium compounds.
- Amphoteric (ampholytic) compounds.
- Phenolic compounds.
- Peracetic acid
The disadvantages of the above chemicals are many and their disinfectant properties are limited by many factors; some of which are listed below:
- The concentration of available chlorine should be as high as 200-300mg/litre.
- Peracitic-acid and Quats are only effective only in high doses. Peracetic acid produces acetic acid, which is very useful nourishment for micro organisms-therefore bacteria grow/enlarge more after using peracetic acid.
- To reduce the breakdown during storage, the hypochlorite solution should be maintained at pH 9-11 i.e. has pH limitation.
- The disinfectant capabilities are diminished in the presence of fats, oils, proteins, body fluids etc.
- Not effective against wide range of bacteria, spores, fungi and viruses.
- The hypochlorite is more efficient if the concentration and temperature are raised and/or the pH is lowered.
- These are temperature and contact time dependent (long exposure is required).
- These are very corrosive and staining to common metals.
- Organic material consumes chlorine and reduces the disinfecting capacity.
- Many develop toxic gases and irritate the skin of personnel.
Chorine is often used as a treatment for wash water, although there are frequent problems with taste tinting and unpleasant working environments at high levels.