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Contaminated food processing facilities can lead to serious health problems.
Cleaning and sanitizing food-processing facilities is an integral part of food safety management and must be tailored for each facility based on several factor including a building’s design, temperature, humidity, and other environmental factors.
Chlorine dioxide is a powerful biocide and less corrosive than o-zone, peracetic acid, hydrogen peroxide or chlorine bleach (sodium hypochlorite).
A chlorine dioxide treatment allows plant operations to resume immediately upon confirmation gas levels have been reduced to at or below the 0.1 parts-per-million 8-hour OSHA safety level.