Chlorinated water produces harmful by-products that can taint both taste and colour. Use ClO2 to disinfect with low dose rates and no chlorinated by-products.
- From a small salad or herb washing bath to a large scale fast produce cutting and washing line complete with flumes, effective water disinfection is key to maintaining shelf life and customer standards.
- Ineffective disinfection of wash water can mean pathogenic bacteria such as E.Coli are spread across multiple batches of produce, leading to the risk of failure in HACCP control points, and expensive product recalls.
- Chlorine dioxide action is not affected by background organic compounds, leaving more of the biocide free for the inactivation of dangerous bacteria. ClO2 can penetrate biofilms and bacteria embedded on the cuticle of fresh produce, eliminating the source of spoilage.
- Cidox ClO2 tablets are ideal for one-off batch washing operations, for continuous treatment Bravo WA provides the systems necessary to integrate ClO2 into your HACCP regime.