Sanitize Your Refrigerator While Eliminating Odor


Keeping your refrigerator clean and sanitized is crucial for maintaining the hygiene of your kitchen. It’s important to not only eliminate germs but also get rid of any unpleasant odors that may linger. That’s why it’s recommended to sanitize your refrigerator while eliminating odor. Chlorine dioxide, a powerful disinfectant, is an effective solution for sanitizing your fridge without leaving any unwanted fragrances or chemical odors.

To use chlorine dioxide, mix it with water according to the manufacturer’s instructions and spray it onto all surfaces that come into contact with food in your refrigerator. Allow the solution to remain for several minutes before wiping down surfaces with a damp cloth. Sanitize your refrigerators is used to prevent the growth of bacteria. An added benefit, chlorine dioxide also acts as an effective odor eliminator—so you can freshen up your fridge while eliminating bacteria and other contaminants at the same time! With these steps, you can easily keep your refrigerator clean and sanitized without worrying about unpleasant odors or cross-contamination.

How To Disinfect Food And Food Contact Surfaces With Chlorine Dioxide 

Chlorine dioxide is an effective means of disinfecting food and food contact surfaces. To do so, mix the correct amount of chlorine dioxide with water according to the manufacturer’s instructions and spray it on all surfaces that come into contact with food.

Allow the solution to remain for several minutes before wiping down the surfaces with a damp cloth. Sanitize your refrigerators. For certain food items, such as fruits and vegetables, it is best to rinse them off and then submerge them in a sink filled with chlorine dioxide solution for up to five minutes. This will help kill any bacteria or other contaminants that may have been introduced during the harvesting or handling of the produce. After rinsing, place the food item onto a clean surface and allow it to air dry before consuming or further preparing. Following these steps, you can effectively disinfect food and contact surfaces using chlorine dioxide.

SPRAY, DIP, SOAK FOOD-CONTACT SURFACES. APPLIANCES, REFRIGERATOR, FREEZER, ICE MACHINES.Use for 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. Sanitize your refrigerators.

Disinfecting your refrigerator is very good for health. Prepare activated solution to a strength consistent with EPA maximum threshold to disinfect or inactivate pathogens (Avian Influenza A), or food-contact surfaces. Use remedially or intermittent in order to maintain desired system or storage results. 

Use-SiteCONCENTRATIONMix EQUAL PARTS 1:1  –  NaClO2 (Part A) and HCl (Part B)
Light –  Food Contact Surfaces20 PPM20 drops A, with 20 drops B in 1 gallon of water
Moderate – Non-Food Contact100 PPM100 drops A, with 100 drops B in 1 gallon of water. (4ml = 100 drops)
Heavily Contaminated – Non-Food Contact200  PPM200 drops A, with 200 drops B in 1 gallon of water. (8 ml = 200 drops)

Mix recommended strength in the 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 in a manner consistent with usual standards.

  • SPRAY – allow visible wetness for 5 minutes before drying. 
  • SWAB / SPONGE – allow visible wetness for 5 minutes before drying. 

DIP / RINSE PARTS – allow to drench or submerge for 1 minute. 


López-Gálvez, F., Allende, A., Truchado, P., Martínez-Sánchez, A., Tudela, J. A., Selma, M. V., & Gil, M. I. (2010). Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation. Postharvest Biology and Technology, 55(1), 53-60.
Reina, L. D., Fleming, H. P., & Humphries, E. G. (1995). Microbiological control of cucumber hydrocooling water with chlorine dioxide. Journal of Food Protection, 58(5), 541-546.Sy, K. V., McWatters, K. H., & Beuchat, L. R. (2005). Efficacy of gaseous chlorine dioxide as a sanitizer for killing Salmonella, yeasts, and molds on blueberries, strawberries, and raspberries. Journal of Food Protection, 68(6), 1165-1175.

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