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Contaminated food processing facilities can lead to serious health problems. 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 several species of fungal molds and yeasts.
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.
Pureline’s decontamination solutions use chlorine dioxide, a true gas that works by penetrating the cell wall of a microorganism and disrupting the cell’s metabolic functions, thus immediately and permanently eliminating the problem at its source. Chlorine dioxide is a powerful biocide and is more effective and far less corrosive than ammonia, peracetic acid, hydrogen peroxide or chlorine.
A chlorine dioxide treatment is non-toxic, non-carcinogenic, and does not leave any hazardous by-products or residue, allowing you to resume plant operations immediately.