Chlorine dioxide is classified as a sterilant. Sterilants are defined by their ability to destroy bacterial spores, thus confirming that all other microbial life present in the treatment area has been eliminated. Chlorine dioxide works by penetrating the cell wall of microorganisms and disrupting the pathogen’s metabolic functions, thus immediately and permanently eliminating the problem at its source. It is a powerful biocide at concentrations as low as 0.1 parts-per-million over a wide pH range, does not produce hazardous by-products, and is more effective than hydrogen peroxide, peracetic acid, quaternary ammonia and sodium hypochlorite (chlorine bleach). Studies from the FDA and EPA show that chlorine dioxide is effective in eliminating over 20 of the most common harmful pathogens, including Salmonella, Listeria, E Coli, Clostridia, B anthracis (anthrax), and odors caused by mold and mildew.
Chlorine dioxide is a real gas at room temperature. As a real gas, it expands to uniformly fill the space it is contained within, regardless of the effect of gravity. This gives it the natural ability to contact all surfaces within a space in equal concentrations, guaranteeing an even level of kill throughout the space. Its small molecular size coupled with this distributive ability allows the gas to penetrate even the smallest cracks and crevices in walls and floors and reach all surfaces of food processing equipment.