Sanitize Groceries, Produce, Meat, And Perishable Foods

Sanitize groceries, produce, meat, and perishable foods by cleaning and sanitizing your home, chlorine dioxide is one of the best products you can use. This substance kills bacteria and viruses, making it perfect for sanitizing your groceries, perishable foods, and more. Expect longer shelf or fridge life by eliminating fungi, viruses, and bacteria on raw foods, fruits, vegetables, eggs, red meat, and poultry.

Chlorine dioxide is also very safe, meaning you don’t have to worry about harming yourself or your family when using this product. This makes it an ideal choice for those looking for a safe and effective way to clean their homes.

Use Chlorine Dioxide In Your Home To Sanitize Food, Food Contact Surfaces, And Other Items.

The main benefit of using chlorine dioxide is that it is a very effective sanitizer. When used correctly, it can kill most bacteria and viruses. This is important because these unwanted microorganisms can cause illness in humans. It is not corrosive and does not produce harmful byproducts when used as directed. This makes it an excellent choice for families with young children or pets. 

Chlorine dioxide is a powerful disinfectant that can be used effectively on most foods and food contact surfaces. The perfect option for keeping your home clean and healthy is Chlorine dioxide. Effective way to get rid of unpleasant odors. 

It can be used to sanitize groceries and other objects. EPA approves use for pre and post-harvest, in-production, before, during, and after food preparation. Also for thawing, transporting, storing, and rinsing raw meat, like; beef, poultry, pork, crustaceans, and fish. Soak eggs without disrupting the membrane to keep them fresh much longer than conventionally washed eggs. Prevent spoilage and rotting on goods and commodities. 

Benefits Of Chlorine Dioxide To Sanitize Groceries And Perishable Foods

• Chlorine dioxide is a great product to use in your Home To sanitize Groceries and surfaces
• You can use Chlorine dioxide to clean fruits and vegetables before eating them
• Chlorine dioxide can also be used to sanitize non-food items, such as countertops, cutting boards, and toys. 
• It’s also great for cleaning floors, sinks, and toilets- Simply wipe down the surfaces with a diluted solution of chlorine dioxide and water.

Chlorine Dioxide Is A Great Product To Use In Your Home To Sanitize Groceries, Produce, Meat, And Perishable Foods

Here Are Some Tips On How To Properly Sanitize Groceries And Perishable Foods With Chlorine Dioxide

• Wash your hands thoroughly with soap and water before handling any food.
• Wipe down all surfaces that will come into contact with food, including countertops, cutting boards, and knives.
• Pay special attention to those more likely to be contaminated, such as leafy greens.
• Be sure to thoroughly rinse or dry any food that has been soaked in chlorine dioxide before consuming.
• Always follow the manufacturer’s instructions, be sure to have proper PPE equipment, and mix in a well-ventilated area.

By following these tips, you can safely and effectively help ensure that your food is safe to eat. Chlorine dioxide is a powerful tool in the fight against bacteria and mold and can help to keep your home clean and healthy. While chlorine dioxide is a less toxic disinfectant, it is important to note that it is also a chemical and to use this chemical compound carefully. It is important to follow the directions and use the proper safety equipment to avoid contact with the chemical before it is diluted properly. 

SPRAY, DIP, SOAK, FOOD AND FOOD-CONTACT SURFACES. FRUITS, VEGETABLES, EGGS, POULTRY, AND MEAT.

Use for water on whole, uncut, and processed raw commodities, perishable foods, produce at point of harvest, where produce is picked to keep pathogens from entering wound/stem scar, on packaging, and food contact surfaces, including appliances, refrigerator, tables, utensils, glassware and other kitchen or cafeteria applications. Frequency of replenishment is subject to the severity of contamination, volume of foods being processed and surfaces sanitized, as well as dilution concentration achieved. Prepare activated solution to a strength consistent with EPA maximum threshold for raw fruits, vegetables, leafy, root, tuber, bulb, fruiting, or cruciferous, legumes/bean, eggs, mushroom houses, meat, rinse/humidification water, disinfect or inactivate pathogens (Avian Influenza A), or food-contact surfaces.

metering or injection system; continuously, remedially, intermittent, or as a shock treatment

Use a metering or injection system; continuously, remedially, intermittent, or as a shock treatment in order to maintain desired system or storage results. 

Mix in the bottom corner of a designated plastic mixing container. Let the solution activate for 1 minute before dilution, then fill with water. Agitate until mixed. Use as a solution or as a spray, dip, or soak in a manner consistent with usual standards. The recommended strength for produce is between 0.25 PPM and 5 PPM, dilute according to the table above, followed by blanching, cooking, or canning before consumption or distribution in commerce. For spray allow visible wetness for 5 minutes. For a soak or dip allow to drench or submerge for 1 minute. 

REFERENCES.

Inactivation Kinetics of Inoculated Escherichia Coli O157:H7 and Salmonella Enterica by Chlorine Dioxide Gas. Food Microbiology Vol 25, Issue 2, Pages 244-252, Barakat S. Feb. 2008. 
Sensitivity Of Listeria Monocytogenes, Campylobacter Jejuni And Escherichia Coli Stec To Sublethal Bactericidal Treatments.. Aberdeen, Scotland. N. Sept. 2008. 
The Use of Chlorine Dioxide in Potato Storage, Bul 825. University Of Idaho. Agricultural Experiment & UI Extension Publications. Nora Olsen, Gale Kleinkopf,. Jan. 2001.
Reregistration Eligibility Decision (RED) for Chlorine Dioxide and Sodium Chlorite (Case 4023). Prevention, Pesticides and Toxic Substances. Aug. 2006. 
Environmental Assessment for Food Contact Notification. Selective Micro Technologies, LLC. FDA. Aug. 2017.
Food and Drugs (Administration) Department of Health and Human Services. Food for Human Consumption, – Code of Federal Regulations Title 21 – FDA. July 2022.
Chlorine Dioxide. Food and Drugs (Administration) Department of Health and Human Services. – CFR – Code of Federal Regulations Title 21. July 2022. .
How is Chlorine Dioxide Gas Used to Process Foods? Virginia Cooperative Extension. Nicole Arnold, Lily Yang. 2019.  
CHEMISTRY OF DISINFECTANTS AND DISINFECTANT. University of Colorado, Boulder, Colorado, USA;  G. Amy, R. Bull, Richland, Washington, USA; G.F. Craun. 2000.
Chlorine dioxide (ClO2) is Most Commonly Used as a Disinfectant in Cases Where Problems of Taste and Odour Arise with Chlorine. John M. Donohue. 2009. 
Chlorine Dioxide Compound Summary. National Center for Biotechnology Information. Dec. 2022.