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Can chlorine dioxide be used in food and beverage processing?
Chlorine dioxide (ClO2) provides excellent microbiological control for brewing and bottling, and in the preparation of fruit and vegetables, poultry and other meats, fish, and dairy. CIO2 provides excellent microbiological control in flume waters, packaging operations and process disinfection. CIO2 does not react with most "organics" in flume water, which makes it a very effective disinfectant. It also neutralizes foul smelling secondary and tertiary amines formed in the meat packing industry. Dirt and organic compounds from cleaning and packaging provide nutrients for microorganisms. As food processing plants recycle more water, organic loading and microbiological growth increase. In beverage processing, water-lubricated conveyor lines are also prone to bacterial contamination and biofilm formation
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