From a small salad or herb washing bath to a large‑scale produce cutting and washing line with flumes, effective water disinfection is essential for maintaining product shelf life and meeting customer quality standards.
Without proper disinfection, pathogens such as E. coli can quickly spread through wash water, contaminating multiple batches of produce. This not only threatens food safety but also risks HACCP control point failures and the costly impact of product recalls.
Why Choose Chlorine Dioxide for Produce Washing?
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Unmatched Efficacy
Chlorine Dioxide remains effective even in the presence of high organic loads, ensuring more of the active agent is available to target dangerous pathogens. -
Penetrates Biofilms
Unlike many disinfectants, ClO₂ can penetrate biofilms and bacteria lodged in the cuticle of fresh produce, tackling the root cause of spoilage. -
Safe and Reliable
Reduces cross‑contamination risks while supporting compliance with stringent food safety and HACCP standards.
ChloroKlean™ Solutions for Fresh Produce
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ChloroKlean™ Tablets
Ideal for one‑off batch washing operations, providing simple, on‑demand disinfection without complicated dosing equipment. -
ChloroKlean™ Continuous Treatment Solutions
Designed for fast‑moving washing lines and large‑scale operations, offering seamless integration of Chlorine Dioxide into your HACCP regime.
ChloroKlean™ — Proven protection for fresh produce, from field to fork.