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C I P

CIP
Chlorine dioxide was selected as an alternative sanitizer based on its known anti microbial effectiveness over wide range of pH and temperature, further more chlorine dioxide does not produce tri halo methane or chloro phenolic by products, an important environmental consideration. The use of chlorine dioxide replaced the use of the hot water step in the total cleaning in place (CIP) cycle. The use of chlorine dioxide solution produced no degradation in microbial control when compared with hot water sanitation. Other benefit includes reduction in CIP cleaning time, reduce energy consumption, reduced water consumption and no equipment stress caused by repeated heating and cooling.


Hospital/Hospital Wastes

Hospitals
Legionella, a life-threatening microbial contaminant, was detected in the hospital's domestic hot and cold water systems. Because the contaminated water system was a source for dangerous waterborne pathogens, it posed a Serious risk for a Legionella outbreak among hospital patients who already Suffered from compromised immune systems. The safety of its patients is in jeopardy, surrounding a potential Legionella outbreak in the hospital.

In the normal course of operation, hospitals generate a variety of waste which is not suitable for normal disposal. While some or most hospital waste may be harmless, it is difficult to distinguish such harmless waste from infectious waste. As a result, all of the waste from a hospital must be treated as if it may be harmful.

Because of its bio-cidal characteristics, ClO2 is ideal for water hygiene applications in hospitals and healthcare facilities. It has consistently been shown to be the best molecule for eradicating the causative organism of Legionnaires' disease. ClO2 is strong biocide at low concentrations as low as 0.1 ppm. With minimal contact time, it is highly effective against many pathogenic organisms including Legionella, Giardia cysts,E. coli, and Cryptosporidium. ClO2 can greatly reduce and eliminate bio-film populations and discourages bacterial re growth.


Fruits & Vegetables

Fruits & Vegetables
As is known, the peel of fruits and raw vegetables, while having high contents of vitamins and mineral salts, contains on the surface many microbes, bacteria and other polluting substances originating from the fertilizers employed in the production, as well as from various birds, animals and insects, atmospheric agents, etc. Tossing fruits and vegetables into baskets or boxes may not leave visible bruises and damage, but decay will begin under the skin. Seemingly sturdy vegetables such as sweet potatoes are actually quite tender and will not store well if bruised. Endemic in nature so impossible to predict where it will occur next. The largest issue facing the fruit & vegetable industry is improving the shelf life of the produce

Chlorine dioxide is an excellent product for washing vegetables. It has the ability to kill spores, fungi and viruses at low concentrations. Chlorine dioxide is a proven product that can be used to solve many food related problems. It does not affect taste, odor or appearance.


Ethanol

Ethanol
Maintaining a rigorous cleaning and sanitation program is the most important element in controlling bacterial contamination in ethanol production. Sanitation also has a direct relationship to consistent ethanol yield during fermentation. Chlorine Dioxide is a versatile antimicrobial that can be used in sanitation applications. In addition to being effective against the development of resistant bacteria, it works against spores, viruses, fungi and algae over wide temperature and pH ranges.

Bacterial contamination is a major concern in ethanol process. Bacterial contamination not only results in significant loss of ethanol yield and impacts batch profitability, it also causes debilitating problems for plant operations. Today, antibiotics are the most common treatment for preventing and controlling bacterial infections, but effectiveness, resistance to certain bacterial strains, and antibiotic residuals in spent grains for feed remain a concern. Chlorine dioxide is an oxidizer that rapidly attacks harmful acid producing bacteria in the fermentation cycle without attacking yeast, enzymes or other desirable mash components.


Brewery

Brewery
Chlorine dioxide is a safe and effective sanitizer for use in a variety of brewing and packaging applications. Chlorine dioxide can be applied to water systems, processing equipment, and environmental surfaces to reduce or eliminate brewery spoilage organisms.

Pitching yeasts collected from brewery fermentations are never absolutely free of microbiological infection. In spite of whatever care and sanitary precautions are taken, some bacteria and wild yeast will contaminate the pitching yeast. The pitching yeast can contain healthy yeast cells and trub (dead yeast cells and organic residues) and may contain 5 to 15% dry solids (35). To minimize microbiological infection, chlorine dioxide, an alternative to distilled water or acid washing, is relatively new to the brewing industry and is gaining acceptance as a method for washing yeast. It kills via microbes by reacting chemically with sulfur-containing amino acids, the building blocks of protein which are used to form cell membranes.


Oil & Gas

Oil & Gas
It is well known that during the production life of oil and/or gas wells, the well formations tend to become plugged with iron sulfides and sulfates or polymers added to injection water for increasing water viscosity and sweep efficiencies. Such plugging decreases well production. In response to this problem, a well-established technique is to inject chlorine dioxide into the well. Chlorine dioxide rapidly oxidizes the naturally occurring iron compounds, and also is effective at breaking up and removing organic solids and added polymers.

Chlorine Dioxide treatments reduces:
  • Iron Sulfide (FeS) - ClO2 destroys the FeS it contacts. The FeS will not re-precipitate, as it can with conventional acid jobs.
  • Bactericide - ClO2 is a biocide that kills bacteria by destroying the bacteria's cell walls, leaving the water sterile.
  • Polymers & Residue - ClO2 breaks most frac & polymer flood polymers and reduces or eliminates polymer residue.
  • Hydrogen sulfide (H2S) - ClO2 oxidizes on contact, reducing H2S levels significantly. Since ClO2 destroys bacteria, bacteria-generated H2S can be dramatically reduced. ClO2 is dispersible in oil, water and organic solvents.

Paper & Pulp

Paper & Pulp
Chlorine dioxide is one of the most widely used delignification/bleaching agents in the pulp and paper industry, providing a high-quality, low-cost delignification and bleaching process. Chlorine dioxide treatment is superior to chlorine bleaching processes in that it virtually eliminates all dioxin discharges into the environment, and has accordingly, helped pulp and paper manufactures to employ environmentally friendly processes and to meet environmental requirements. Accordingly, the use of chlorine dioxide treatment is increasing and most pulp and paper mills now have at least one chlorine dioxide delignification or bleaching stage. Chlorine dioxide treatment has also been used to treat wastewater, sludge and other process streams.


Horticulture

Horticulture
Algae control is one of the more frustrating challenges for farmers. This problem has steadily become worse in recent years and growers are recognizing significant financial losses attributed to algae and the production problems they cause. It is frustrating because while algae are living organisms, eliminating them does not fall under the normal protocols of pest control. Algae are not insects and cannot be controlled by insecticides. Nor are they a fungus that can be controlled by fungicides. Algae and bio-film are able to form a symbiotic relationship -- what one needs, the other provides. It's a relationship that keeps feeding itself, which is a major point in understanding why algae control is so difficult. Bio-film is able to provide algae with enough nutrients to substitute for their need of light to create such nutrients. This allows algae to flourish in irrigation lines.

Chlorine Dioxide is an effective sanitizing agent for water treatment. In horticulture, it is used at a high concentration to remove established bio-film that lines irrigation systems, clogs emitters and can potentially harbor pathogens. For continuous application, a low concentration of chlorine dioxide can be used to maintain clean irrigation lines and to inhibit algae and diseases.


Milk Processing

Milk Processing
Milk is also a very nutritious medium for microbial growth, and spoils very quickly if not handled properly after collection. In addition, many pathogenic bacteria can also grow in milk, for example, Listeria mono cytogenes, Salmonella spp, and Escherichia coli.

Chlorine dioxide is a safe and effective sanitizer for use in a variety of milk processing and packaging applications. Chlorine dioxide can be applied to water systems, processing equipment, and environmental surfaces to reduce or eliminate milk spoilage organisms. Disinfecting parts of dairy machines, cans and tankers.


Aqua Culture

Aqua Culture
Control of water quality is the key factor for a successful culture of aquatic animals like fish, prawn and shrimp. An open water system with sufficient good water quality may ensure successful aquaculture. However, if proper quality or sufficient quantity of water is not available, purification of water by eliminating polluting substances including toxic metabolites and growth inhibiting substances which originate mainly form fish or shrimp excretion and excessive feed is necessary. Under this lower water quality conditions there are chances for occurrence of mortalities by diseases due to viral, bacterial, protozoa, fungal pathogens. High populations of aquatic animals can be kept healthy under successful semi-closed and closed systems by maintaining proper sanitization. The increased demand in water quality and quantity in shrimp and fish culture has resulted in a growing interest in using water sanitizers and disinfectants. Chlorine dioxide is highly effective in controlling waterborne pathogens. Chlorine dioxide is a broad spectrum micro biocide as effective as chlorine against viruses, bacteria & fungi.


Poultries

Poultires
Diseases and infections have always been a major concern to the poultry industry--especially in the hatchery. Microorganisms are everywhere! Some are relatively harmless while others are highly pathogenic. Some pose a lethal threat to one species of animal while remaining harmless to another species. Some organisms are easily destroyed while others are very difficult to eliminate. Treat all microorganisms as if they are a severe threat to the chick's livelihood.

Chlorine dioxide, with its broad spectrum antimicrobial activity, can deliver kills against a wide range of microorganisms over shorter periods of contact time. Chlorine dioxide, when properly applied, minimizes toxic residues as it doesn't produce halogenated organic by-products.


Food Processing/ Meat / Fish / Slaughter house

Food Processing
Freshly slaughtered poultry or other meat products are contaminated with pathogenic microorganisms. These microorganisms are present both on the surfaces of the animals, as well as in the intestinal tracts immediately after slaughter. To insure product safety, recent federal regulations require microbiological testing rather than visual inspection. These regulations require that carcasses be tested for Salmonella.

Chlorine dioxide has been used very successfully in food, meat, slaughter house as a processing aid that is added to process water maintaining good microbial quality thereby impacting on the quality maintenance and shelf life of the produce.
 
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