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Chlorine Dioxide/Potabilization/Food industry

Processing · water · food safety · SDC / CDS / ClO₂

SDC in the food industry

A regulated technology for specific uses in process water, equipment, and certain foods — where microbiological control and traceability need to go hand in hand.

Regulated application

International standards describe specific applications and show how to integrate ClO₂ into traceable processes.

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ClO₂
A moleculemultiple engineering disciplines
01

In the food industry, water can wash, transport, cool, and come into direct contact with the product. Each circuit can also become a path for cross-contamination.

ClO₂ gained ground because it can be generated and monitored during the process, operate across a wide pH range, and integrate automated lines. The real innovation is not in “using a chemical,” but in making water a controlled and documented step of production.

01 · regulation

Uses described in standard

21 CFR 173.300 authorizes ClO₂ in specific poultry processing situations and washing certain fruits and vegetables, under defined conditions.

02 · process

Water is no longer a blind spot

Generation, dosage, residual, and water renewal can be integrated into line controls, reducing operational variability.

03 · quality

Control at every point of the line

Food, contact water, equipment, and environment each receive their own strategies within the same operational plan.

02 · results and references

The strength of an application with clear rules

01

The FDA standard defines food, process water, concentrations, and conditions of use — a concrete basis for industrial applications.

02

The systematic review gathers studies on decontamination and product preservation and confirms the breadth of the technology in different matrices.

03

Regulatory precision turns use into an auditable procedure, with measurement and traceability.

03 · application

How to bring technology to operations

1

Map the contact

Distinguish process water, food washing, equipment and environment sanitization.

2

Check authorization

Cross-check food, purpose, product, country, and regulatory limit before designing the operation.

3

Register the control

Monitor process parameters and integrate records into the food safety plan.

What makes the project work

Product, purpose, process, and local requirements form the operation documentation. The result is an application that can be measured, audited, and integrated into food safety.

04 · supply

We transformed ClO₂ technology into a ready-to-operate solution.

Tell us your request. We connect application, flow, automation, and supply method in a focused project.

Generation→Dosage→Control
ClO₂ produced for the actual demand of the operation
01 · main solution

Chlorine dioxide generators

Continuous generation, automation, and documentation turn process water into a controlled production step.

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02 · pilot and validation

SDC ready

The ready SDC allows starting pilots, targeted applications, and operational validations quickly.

Get to Know the Ready SDC ↗
05 · technical reading

Sources for further study

01
eCFR — 21 CFR 173.300

Current regulatory text for specific uses in food processing.

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02
Systematic review on chlorine dioxide as a disinfectant

Gathers evidence on products, water, and surfaces.

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03
FDA — Food Code 2022

Official context of sanitary controls in food operations.

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06 · potabilization subindices

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Engineering applied to ClO₂

Take this technology to your operation.

Talk to our team ↗Next application: Agriculture and irrigation →
LanguagePT · EN