What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Using chlorine tablets to sanitize food contact surfaces

Started by , Aug 25 2016 04:02 PM
5 Replies

Hello,

 

We are planning to use chlorine tablet (Sodium dichloroisocyanurate dehydrate) as a food contact surface sanitiser with concentration of 50ppm. Following help require for guidance :

 

a) Does it have any corrosive effect on stainless steel-304l and 316.

b) How it is different from Hypochlorite solution and Bleach

 

​Thank you in advance.

 

 

Share this Topic
Topics you might be interested in
Repackaging of Food Grade product As A Food Safety Consultant - Do You Develop Food Safety Systems Alone ? Do you spend enough time on food safety and quality improvement? Food Safety Videos- Recommendations? food safety
[Ad]

Hello,

 

We are planning to use chlorine tablet (Sodium dichloroisocyanurate dehydrate) as a food contact surface sanitiser with concentration of 50ppm. Following help require for guidance :

 

a) Does it have any corrosive effect on stainless steel-304l and 316.

b) How it is different from Hypochlorite solution and Bleach

 

​Thank you in advance.

 

(a) Maybe check the SDS documentation. Offhand, seems very unlikely for 316, 304 less sure but the concentrations used are likely to be minute, Yes ?

 

(b) It's available as a tablet.

And probably (a lot) more expensive.

 

I recall there are several old posts detailing its specific usage for fresh produce in the field. IIRC it has the typical pH control requirements for maximum sanitising. Maybe try a search for dichloro....

Thank you

Hello MDG,

 

We are using that sanitizing agent but in powder form, we did not experience any corrosive effect on our stainless tables (FCS). Since it is rinsed with potable water no corrosion observed on our FCS.

 

 

regards,

redfox

Hi MDG,

 

1) I presume that 50 ppm is the concentration of available chlorine from the tablet. This is a very low concentration to cause corrosion in 316. The corrosion will be evident in 304 faster than 316, that too after a long time. It depends a lot on your cleaning frequency also.

 

2) Except for difference in handling of hypochlorite and tablets, I don't see a major difference. Both of them will form Hypochlorous acid on dissolving in water.

 

Hope this helps.

 

Regards

Hi MDG,

 

1) I presume that 50 ppm is the concentration of available chlorine from the tablet. This is a very low concentration to cause corrosion in 316. The corrosion will be evident in 304 faster than 316, that too after a long time. It depends a lot on your cleaning frequency also.

 

2) Except for difference in handling of hypochlorite and tablets, I don't see a major difference. Both of them will form Hypochlorous acid on dissolving in water.

 

Hope this helps.

 

Regards

 

Hi Mesha,

 

IMEX conc. solutions of sodium hypochorite (eg 10%) as typically available are very unpleasant to handle in bulk (eg 20L). And somewhat unstable. But they are also cheap.

Calcium hypochlorite powder is also extremely nasty in confined spaces and potentially "explosive". Hi-Grade Pellets are a bit better but expensive.

Crytalline formulations of other hypohalites also exist which are nice to handle (~odourless) but are very expensive.

But it's possible some other commercial hypohalite product exists which i haven't seen.

 

The isocyanurate sounds nice but i anticipate is not cheap. This old thread discusses its usage in the "field" -

http://www.ifsqn.com...ect-vegetables/


Similar Discussion Topics
Repackaging of Food Grade product As A Food Safety Consultant - Do You Develop Food Safety Systems Alone ? Do you spend enough time on food safety and quality improvement? Food Safety Videos- Recommendations? food safety 9.7.1 Food Safety Intervention Food safety culture plan fssc22000 v6 Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES) Glove Dip Station filled with water and chlorine - is this normal? Food safety culture plan