2 replies to this topic

[Eric yang]

Hello everyone,Maybe you can help me to get the standards and Detection methods about the limited value of residual chlorine on fresh -cut or ready to eat vegetables surfaces which be disinfected with sodium hypochlorite or chlorine dioxide.Could someone help me?Thank you very much.
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[shabani]

You should contact your chemical supplier, they even train you on that

Hello everyone,Maybe you can help me to get the standards and Detection methods about the limited value of residual chlorine on fresh -cut or ready to eat vegetables surfaces which be disinfected with sodium hypochlorite or chlorine dioxide.Could someone help me?Thank you very much.
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[Charles.C]

Dear Eric Yang,

Please do not start duplicate posts.

It wastes people's time too much.

Rgds / Charles.C