Sanitize Raw Produce, Eggs, Meat, And Fish
Sanitize Raw Produce, Eggs, Meat, And Fish. It is often used in food processing facilities to sanitize surfaces and equipment as well as to treat raw commodities such as produce, eggs, meat, and fish. Use chlorine dioxide before processing to ensure your commodities will have the longest shelf life possible.
Recently, chlorine dioxide or (ClO2) has been used as a sanitizer reduce contamination, rot, or spoilage on raw produce, eggs, meat, and fish. ClO2 is effective in killing bacteria and can improve the safety of these items. When used properly, chlorine dioxide can help to extend the shelf life of your products by preventing the growth of microorganisms that can cause spoilage. It is also an effective way to control cross-contamination and reduce the risk of foodborne illness.
What Is Chlorine Dioxide And What Are Its Benefits For Food Safety To Sanitize Raw Produce, Eggs, Meat, And Fish?
Chlorine dioxide is a gas that is used for sanitizing food. It is effective in killing bacteria, mold, fungi and viruses. Chlorine dioxide has several benefits over other sanitizers for sanitizing food because it works by oxidizing the cell walls of bacteria. This process is size-selective to disrupt the cell wall, causing the microorganism to burst and die, without disrupting the cell walls of human or animal life. In addition, chlorine dioxide is safe to use and poses no risks to human health.
Chlorine dioxide is an effective sanitizer with several advantages over other sanitizing agents.
It is a powerful oxidizing agent that is effective at low making it ideal for raw produce, eggs, meat, and fish. It is also non-corrosive, so it will not damage equipment. When used correctly, it can help extend your commodities’ shelf life by preventing the growth of bacteria. As a result, chlorine dioxide is an excellent choice for use on the farm or ranch.
- Produce; Effective against a wide range of microorganisms, including viruses, and fungi. Use during production, processing and packing in water systems to remove field heat, rinse soil and debris, and provide initial surface sanitization on fruits and other raw produce. For Produce it is recommended that you use a 5 PPM solution. Simply mix equal parts A and B (5 drops per gallon of water) and then submerge your commodity in the solution.
- Eggs; Eggs are often contaminated with Salmonella, which can cause food poisoning. Chlorine dioxide is effective in killing Salmonella, making it an excellent choice for sanitizing eggs. For Eggs, it is recommended that you use a 5 PPM solution. Simply mix equal parts A and B (5 drops per gallon of water) and then submerge your commodity in the solution.
- Meat and Fish; Use EPA approved disinfectant, and antimicrobial for water and ice to thaw, transport, and store raw meat such as beef, poultry, crustaceans, fish, and other seafood. Meat can also be contaminated with bacteria, such as E. coli. Chlorine dioxide is effective in killing these bacteria, making it an ideal sanitizer for meat. For Meat, it is recommended that you use a 70 PPM solution . Simply mix equal parts A and B (70 drops per gallon of water) and then submerge your commodity in the solution.
Enhance shelf or fridge life of agricultural commodities. It is important to remember that even though you may have taken the proper steps to clean your equipment, if the commodities going into the processing line are contaminated, your final product will be as well. For this reason, it is critical to sanitize all Raw Produce, Eggs, Meat, and Fish before beginning any further processing.
Sanitizing your Raw Produce, Eggs, Meat, and Fish before processing or shipping them
Once you have finished sanitizing your commodities, let them dry, or rinse them thoroughly with clean water to remove any residual chemicals. Your commodities are now ready for further processing or packaging. Sanitizing your Raw Produce, Eggs, Meat, and Fish before processing or shipping them is a critical step in ensuring your products’ shelf life. By taking the time to sanitize your commodities properly, you can rest assured that your products will be safe for consumption and will remain fresh for a longer period.
SPRAY, DIP, SOAK, FOOD AND FOOD-CONTACT SURFACES. FRUITS, VEGETABLES, EGGS, POULTRY, AND MEAT.
Use for water on whole, uncut, and processed raw commodities, perishable foods, produce at point of harvest, where produce is picked to keep pathogens from entering wound/stem scar, on packaging, and food contact surfaces, including appliances, refrigerator, tables, utensils, glassware and other kitchen or cafeteria applications. Frequency of replenishment is subject to the severity of contamination, volume of foods being processed and surfaces sanitized, as well as dilution concentration achieved. Prepare activated solution to a strength consistent with EPA maximum threshold for raw fruits, vegetables, leafy, root, tuber, bulb, fruiting, or cruciferous, legumes/bean, eggs, mushroom houses, meat, rinse/humidification water, disinfect or inactivate pathogens (Avian Influenza A), or food-contact surfaces. Use a metering or injection system; continuously, remedially, intermittent, or as a shock treatment in order to maintain desired system or storage results.
|Use-Site||CONCENTRATION||Mix EQUAL PARTS 1:1 – NaClO2 (Part A) and HCl (Part B)|
|Produce and Eggshell||5 PPM||4-5 drops A, with 4-5 drops B in 1 gallon of water|
|Carcass and Raw Meat||70 PPM||70 drops A, with 70 drops B in 1 gallon of water. (3 ml= 70 drops)|
|Food Contact Surfaces |
|20 PPM |
|20 drops A, with 20 drops B in 1 gallon of water|
50 drops A, with 50 drops B in 1 gallon o water
Mix in the bottom corner of a designated plastic mixing container. now let the solution activate for 1 minute before dilution, then fill it with water. Agitate until mixed. Use as a solution or as a spray, dip, or soak in a manner consistent with usual standards. Chlorine Dioxide Is An Excellent Choice On The Farm. So, the recommended strength for produce is between 0.25 PPM and 5 PPM, dilute according to the table above, followed by blanching, cooking, or canning before consumption or distribution in commerce. For spray allow visible wetness for 5 minutes. For a soak or dip allow to drench or submerge for 1 minute.
The Use of Chlorine Dioxide in Potato Storage, Bul 825. University Of Idaho. Nora Olsen, Gale Kleinkopf, Gary Secor, Lynn Woodell, And Phil Nolte. Jan. 2001.
Inactivation Kinetics of Inoculated Escherichia Coli O157:H7 and Salmonella Enterica on Lettuce by ClO2 Gas. Food Microbiology Barakat S. Feb. 2008.
Decontamination of Strawberries Using Batch and Continuous Chlorine Dioxide Gas Treatments, Journal of Food Protection. Y Han. Jan. 2009.
(ClO2) is Most Commonly Used as a Disinfectant in Cases Where Problems of Taste and Odour Arise with Chlorine, Walker, John M. Donohue. 2009.
Reregistration Eligibility Decision (RED) for Chlorine Dioxide and Sodium Chlorite (Case 4023). Prevention, Pesticides and Toxic Substances. Aug. 2006.
Chlorine Dioxide Gas Treatment as a Means to Reduce Salmonella Contamination on Spices. Innovative Food Science Technologies. Chase E. Golden, March 2019.
Chlorine Dioxide, Against Listeria Monocytogenes Biofilm on Polystyrene Surfaces. Ahmed Mahmoud Korany, Oct. 2018.
Greenhouse and Nursery Water Treatment Information System. Controlled Environment Systems. University of Guelph, Canada. Youbin Zheng, Diane Cayanan. 2013.
Chlorine Dioxide as an Alternative Disinfectant for Disinfection of Oyster Mushroom Growing. The Journal of Horticultural Science and Biotechnology, Funda Atila. June 2019.