Uses described in standard
21 CFR 173.300 authorizes ClO₂ in specific poultry processing situations and washing certain fruits and vegetables, under defined conditions.
Processing · water · food safety · SDC / CDS / ClO₂
A regulated technology for specific uses in process water, equipment, and certain foods — where microbiological control and traceability need to go hand in hand.
International standards describe specific applications and show how to integrate ClO₂ into traceable processes.
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.
21 CFR 173.300 authorizes ClO₂ in specific poultry processing situations and washing certain fruits and vegetables, under defined conditions.
Generation, dosage, residual, and water renewal can be integrated into line controls, reducing operational variability.
Food, contact water, equipment, and environment each receive their own strategies within the same operational plan.
The FDA standard defines food, process water, concentrations, and conditions of use — a concrete basis for industrial applications.
The systematic review gathers studies on decontamination and product preservation and confirms the breadth of the technology in different matrices.
Regulatory precision turns use into an auditable procedure, with measurement and traceability.
Distinguish process water, food washing, equipment and environment sanitization.
Cross-check food, purpose, product, country, and regulatory limit before designing the operation.
Monitor process parameters and integrate records into the food safety plan.
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Continuous generation, automation, and documentation turn process water into a controlled production step.
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