CHLORINE DIOXIDE FOR DAIRY PRODUCTION - SAFE AND EFFECTIVE SANITATION

Chlorine Dioxide for Dairy Production has become more widely used in the dairy industry, predominantly in sanitizing hard surfaces of equipment, floor drains, and other areas to reduce the microbial load in these areas greatly. With 24/7 milk processing operations, dairy production processes are prone to microbial contamination. 

Hence, it is very important to choose a suitable disinfectant that effectively addresses the sanitation challenges in dairy plants. Poor sanitation of food contact surfaces has been a contributing factor to outbreaks of food-borne diseases. These outbreaks are caused by pathogens in food, especially Listeria monocytogenes, Escherichia coli, or Staphylococcus aureus. Inadequate sanitation of surfaces facilitates rapid soil building, which shapes an ideal precondition for bacterial biofilm forming in the presence of water. Biofilm is considered to pose a significant health risk in the dairy industry because it can harbor pathogens, and direct contact with them can lead to food contamination. 

Biofilm control is often performed using strong oxidizing agents like chlorine and peracetic acids; however, it has limited effects. Chlorine dioxide does not have the limitations and side–effects forthcoming from the use of traditional chemical sanitizers (such as chlorine, iodine, and quaternary ammonium compounds) like pH dependency, corrosion, objectionable odor, and limited effectiveness against certain pathogens. 

Learn more about dairy sanitation standards from the World Health Organization (WHO).