|
|
|
| 
|
Chlorine dioxide is superior
to in-plant chlorination for the control of Salmonella
on turkey carcasses. In several scientific studies, chlorine
dioxide reduced Salmonella counts to near zero in poultry
chill water (PCW). In fact, one study determined that
chlorine dioxide is seven times more effective than chlorine
in controlling aerobic bacteria in PCW. In addition, chlorine
dioxide has consistently provided superior control over
E. coli, coliforms, Campylobacter jejuni and Salmonella
typhimurium when compared to chlorine and tri-sodium phosphate.
While chlorine dioxide provides these benefits, it is
less reactive and produces fewer disinfection byproducts
than chlorine in PCW.
The FDA recently approved electrochemical generation of
chlorine dioxide for poultry process water. Call PureLine
today and let us begin solving your Salmonella issues.
To read more about the effectiveness of chlorine dioxide
in the treatment of Salmonella, read the
following articles:
Efficacy of Gaseous Chlorine Dioxide as a Sanitizer from
Killing Salmonella, Yeasts, and
Molds on Blueberries, Strawberries, and Raspberries
Journal of Food Protection, 2005
http://cat.inist.fr/?aModele=afficheN&cpsidt=16830582
Inactivation of Salmonella on Cantaloupe Surfaces Using
Chlorine Dioxide Gas Treatment
Unites States Department
of Agriculture, Agricultural Research Service, July 2005
www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=172924
Reactions of Aqueous Chlorine Dioxide with Model Food
Compounds
Environmental Health Perspectives, November 1986
www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1474307
|
| |
|
|
|
