10 replies to this topic

[SUJIT_KGPIAN]

Dear All

 

Wishing You A Happy & Prousperous Year 2014.

 

We are manufacturer's of fruit pulp & concentrate (Mango, Guava, Papaya). One of our important opearation is fruit washing, where till today we are using Sodium Hypochloride as the biocide for reducing the bio-burden of the fruits. We have initiated a process to change over to chlorine dioxide instead of Sodium Hypochloride. Can anybody advice whether it will be wise or not. We will be thankful if anybody can provide us with the risk/ hazard that we should focus while considering chlorine dioxide for such operation.

 

Thanking You All

 

[SUSHIL]

Hello Sujit,

   Several case reports of accidental inhalation exposure to chlorine dioxide have been reported and it is occupational hazard.You have to keep Material safety Data Sheet handy if you are going for it.The plant has to be installed at secure location and person operating the plant should be well trained and well versed in disaster Management.

 

Attached the file TOXICOLOGICAL REVIEW OF CHLORINE DIOXIDE.

Also please visit the following websites for more information-

 

http://www2.dupont.c..._apps/food.html

http://www.prominent....com/clo2.html#

http://www.clo2india.com

 

 

Attached Files

•  TOXICOLOGICAL REVIEW OF CHLORINE DIOXIDE.pdf   173.08KB   67 downloads

[charu13]

Hi,

I am working on implementing ISO22000 in the hospital Kitchen.Right now raw fruits and veggies are being washed using portable water.Can some body advice the best method used for washing and storage of the same.

If some body can share a sample document for the receiving and storage.Then I will be highly thankful.

 

 

 

Regards,

Charu Tyagi

[TAN85]

Hi Charu, are you still looking for info on this?

[bmafoods]

Hi charu
Just go for Suma Tab a product of diversey used for vegetable sanitation. Usage procedure is on the bottle itself.

[Charles.C]

Hi charu
Just go for Suma Tab a product of diversey used for vegetable sanitation. Usage procedure is on the bottle itself.

 

Dear bma foods -

 

Re - Suma Tab -

 

More precisely - sodium dichloroisocyanurate, dihydrate

 

Quite popular for vegetable processing i believe, (and swimming pools [?]),  but maybe expensive ?

 

 Suma Tab,D4.pdf   84.99KB   15 downloads

 SUMA TABS D4 ,MSDS.pdf   385.93KB   10 downloads

 

Not to be confused with this I suppose -

 

http://www.puritan.c...t-500-mg-035934

 

Rgds / Charles.C

[Food Forum]

Dear all

 

     Producing of clo2 is explosive now available in solution for clo2 for food industries and houses

[Charles.C]

Dear all

 

     Producing of clo2 is explosive now available in solution for clo2 for food industries and houses

Dear Food forum,

 

Interesting. Do you mean something like this -

 

http://www.foodquali....html?tzcheck=1

 

or this ? -

 

 ClO2-Food-Process-Santitation.pdf   126.12KB   31 downloads

 

Rgds / Charles.C

[Food Forum]

Dear Charles.c

 

We are using clo2 ready sulotion available in our city Surat (Gujarat) India @4500 ppm available clo2 and life of solution is 6 month using for our fruit and veg.processing unit

 

Rgds

[Charles.C]

Dear Charles.c

 

We are using clo2 ready sulotion available in our city Surat (Gujarat) India @4500 ppm available clo2 and life of solution is 6 month using for our fruit and veg.processing unit

 

Rgds

Dear Food Forum,

 

Thks yr background info.

 

I'm speculating but the commercial nomenclature for this item seems to have some chemical "flexibilities".

 

Apparently “chlorine dioxide solution” may refer to a variety of chemical products, eg –

 

Stabilised Chlorine Dioxide

Stabilised chlorine dioxide is a misleading term that is unfortunately in widespread use. There are only trace amounts of chlorine dioxide in “stabilised chlorine dioxide”. The correct description of this is, “stabilised chlorite”. The chlorite is stabilised with a buffer and peroxide at a pH of about 7. Though chlorite, or stabilised chlorite is also an oxidising agent, it is not nearly as powerful as chlorine dioxide. Chlorine Dioxide, unlike chlorite, is a gas, the term “active” chlorine dioxide is used to distinguish between the real and unreal.

There is also a great deal of confusion relating to so-called “stabilized chlorine dioxide” solutions, which have little or none of the free ClO₂ molecule, but which predominate instead in chlorite ion.

 

 http://www.google.co...s/US20120225135

 

USFDA apparently use their own terminology for the above, “acidified sodium chlorite”, ASC.  

 CFR-2002-title21-vol3-sec173-325.pdf   171.71KB   13 downloads

 

I also noticed this rather impressive looking chemical stated to contain 2% ClO2 -

http://shareclean.ne...oduct/c001.html

Its use in vegetable processing is discussed here –

http://shareclean.net/food/i014.html

and some interesting production chemistry/properties are here –

http://shareclean.ne...2/chlorine.html

 

Unfortunately no detailed compositional info. is provided so as to enable further study.

 

Note that the top link does propose a specific route to stabilising significant quantities of ClO2 in solution. Maybe advertised product uses same technology ?

 

Rgds / Charles.C

 

PS - I also noticed these two recent publications which may be of interest to veg./fruit growers, eg Sujit_Kgpian –

 

 Bactericidal effects of washing fresh-cut veg, fruit with ClO2, 2011.pdf   532.68KB   23 downloads

 fresh cut product sanitation and wash water disinfection, 2009.pdf   372.73KB   21 downloads

 

PPS - in the context of the OP, one FS query might be as what the proposed to-be-used compound actually (chemically) is ?   A second, but perhaps depending on location, might be as discussed in 2nd reference in PS regarding "processing aids vs food additives".

[Food Forum]

Thanks for chemistry   

 

 

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