Application of chlorine dioxide disinfectant in food processing

The application of chlorine dioxide in food preservation

Chlorine dioxide and fruits and vegetables are placed in sealed bags to achieve good freshness and storage effect. Fresh tomatoes with 7.8mg/L chlorine dioxide for 10min can significantly reduce the spoilage of tomatoes, and there are no chemical residues and do not destroy the skin color of tomatoes. The use of 5mg/L chlorine dioxide to preserve fresh spinach can be stored at 10 degrees for more than 16 days, and the loss of chlorophyll is small. Oxygen dioxide can effectively kill spoilage bacteria such as Penicillium extensionum and Mucor pearformis, thereby preventing pear rot. It also has a good preservation effect on peaches, can control the browning and decay of peach fruits, and can slow down the rate of weight loss and maintain the hardness of fruits.

2. Control of chlorine dioxide pathogenic bacteria on the surface of fruits and vegetables

Chlorine dioxide can kill pathogenic bacteria on the surface of fruits and vegetables, thereby improving the safety of fruits and vegetables when eaten. 8mg/L chlorine dioxide treatment of strawberries for 120min could reduce the amount of Salmonella on the surface by 4.410g. It was found that the treatment of apple, lettuce, raspberry and cantaloupe with 5mg/L CI02 for 15 s could reduce the surface of E. coli and Listeria monocytogenes by more than 510g. Treatment with 3mg/L chlorine dioxide for 30min can reduce the Listeria monocytogenes on the surface of green pepper by 6109.

  3. Application of chlorine dioxide in poultry and livestock products

After the slaughter of poultry and livestock, the primitive bacteria on its body surface and microorganisms in the environment will multiply on it in large quantities, which has great food safety risks. Livestock soaked in chlorine dioxide solution can effectively control microbial growth, prolong storage period, and maintain delicious taste. After 100~200mg/L chlorine dioxide treatment for 2min, the sauced duck can be kept for 26~30d at room temperature, and the quality can still be maintained well. Stable chlorine dioxide treated chicken at 5°C can effectively prolong the storage period.

4. Application of chlorine dioxide in aquatic products

Chlorine dioxide can effectively control microorganisms on aquatic products, greatly prolong their freshness time and improve food safety. Chlorine dioxide treatment can prevent the blackening and decay of shrimp after capture, and make it keep fresh at O°C for 8~10d. Cleaning crayfish with 40mg/L chlorine dioxide can reduce the number of aerobic bacteria by 410g without chlorine residue.

5. Application of chlorine dioxide in dairy products

After 50~100mg/L chlorine dioxide treatment, fresh milk can be stored for 24h at 30 °C, which significantly prolongs the preservation time of fresh milk, and chlorine dioxide is attenuated within 3~4h, which will not affect various physical and chemical indexes of fresh milk. Adding 0.5% chlorine dioxide solution to colostrum can keep it fresh for 3 months without finding mildew. In the process of milk processing, chlorine dioxide can also be used in production equipment, workshop environment, sterilization of packaging containers and the production of sterile water, all of which have achieved good results. It can be seen that chlorine dioxide can effectively control microorganisms in the production process of dairy products, prolong the freshness time of milk, and ensure the normal production and product quality of dairy products.

6. Application of chlorine dioxide in beer production

Chlorine dioxide is a highly effective and safe disinfectant and bleaching in the beer malting industry, and 200mg/L chlorine dioxide can effectively inhibit the growth and reproduction of mold in the malt production process and improve the quality of malt. Compared with commonly used bleaching and formaldehyde, chlorine dioxide greatly improves the operating conditions of workers because it is colorless, odorless, irritating and non-corrosive, and can also reduce indoor odor due to its deodorizing effect. In addition, chlorine dioxide is used in the production of sterile water in beer production and in the sterilization of malting processes, process pipelines, production equipment and workshop environments.

7. Application of chlorine dioxide in food packaging

Solid chlorine dioxide is sterilized by using chlorine dioxide gas that is slowly released by itself, so the use of solid chlorine dioxide for food packaging has many advantages over traditional methods:

(1) Chlorine dioxide gas itself has strong diffusion ability and high activity, can complete disinfection and sterilization without any equipment, and can be used at room temperature and pressure, and is suitable for any packaging materials;

(2) Low-concentration chlorine dioxide gas is colorless and odorless, and will not bring any unpleasant feeling to customers;

(3) Solid chlorine dioxide itself is not in direct contact with food, will not cause secondary pollution to food, and can be directly encapsulated in packaging boxes and bags, and there will be no secondary pollution of air;

(4) The effective release time of chlorine dioxide gas is long, and it will not leave a chance for bacteria and molds to survive. In addition, chlorine dioxide is also used to sterilize and disinfect bags, boxes, bottles, cans, boxes and other supplies used in food packaging.

8. Application of chlorine dioxide in beverage production

Beverages are generally only sterilized once in the production process, and no longer sterilized when applied; Beverages are rich in nutrients and are a good medium for microbial growth, and the production process of most beverage products is complex and susceptible to microbial contamination. Therefore, the control of microorganisms occupies a very important position in beverage production, which is directly related to the health and life safety of consumers. The application of chlorine dioxide in beverage production is mainly reflected in: (1) the control of raw material microorganisms; (2) Sterilization of production equipment, including sterilization of pipeline systems and sterilization of tools, containers, equipment and production lines; (3) Sterilization of air, ground and wall in the production environment: (4) Disinfection of operators' hands, clothing, fabrics, milk trucks, boot pools, etc.

Article source: Taian Hongfu Chemical Co., Ltd