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| Chlorine dioxide (ClO2) is
effective in controlling microbiological growth in flume water and
other food processing water systems such as chill water systems and
hydro-coolers. The required dose of ClO2 will vary with process conditions
and the degree of contamination present. Depending on the requirements
of the specific water system, so dium chlorite should be applied continuously
or intermittently through a chlorine dioxide generating system to
achieve a chlorine dioxide residual concentration between 0.25 –
5.0 ppm. Water containing up to 3-ppm residual chlorine dioxide may
be used for washing fruits and vegetables that are not raw agricultural
commodities in accordance with 21CFRS173.300. Treatment of the fruits
and vegetables with chlorine dioxide must be followed by a potable
water rinse, or by blanching, cooking or canning. |
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