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Title: (Military units, schools, food processing plants) Current status and problems of restaurant sterilizing bleach (sodium hypochlorite) use and proposal for introduction of food additive sterilizing disinfectant chlorine dioxide (ClO2).

1. Overview

Introduction to chlorine dioxide (ClO2): Oxygen-based chlorine dioxide is a sterilizing disinfectant that effectively removes bacteria, viruses, and molds through strong oxidation.

It has sterilizing power that is more than 5 times better than chlorine-based bleach and is also approved as a food additive, making it safe for food washing.

* Features and advantages:

- Strong sterilizing power: Chlorine dioxide is excellent in removing a wide range of harmful microorganisms compared to sodium hypochlorite bleach and exhibits strong sterilizing effects even at low concentrations.

- Human and environmental safety: Unlike sodium hypochlorite, it does not generate chlorine gas harmful to the human body and does not generate harmful carcinogens due to residual byproducts, so there is no risk of human or environmental contamination.

2. Current Status

- Sanitation Management of Restaurants: Currently, military bases and school restaurants mainly use sodium hypochlorite bleach to sterilize kitchen utensils, cooking surfaces, kitchen utensils, floors, fruits and vegetables.

- Current Status of Bleach Use: High concentrations of sodium hypochlorite are used to kill bacteria, but the use of bleach causes serious safety problems for workers, students, soldiers and related parties, such as sore throat, cough, pulmonary edema, respiratory diseases and lung cancer due to toxic chlorine gas and carcinogens.

3. Problems

* Sanitation and Safety Problems:

- Toxicity Problems: Chlorine-based disinfectant bleach (sodium hypochlorite) has a strong chlorine gas smell and is irritating, and can cause serious skin and respiratory problems if used without protective equipment.

- Residual Byproduct Problems after Disinfection: Dishes, cooking surfaces, fruits, vegetables and food contain residual chlorine or byproducts, requiring long-term rinsing. This requires additional water usage, time and additional manpower.

- Environmental pollution problem: Bleach can remain in the environment as residual chlorine or carcinogens due to by-products in the wastewater treatment process after disinfection, which poses a serious environmental pollution risk.

4. Countermeasures

* Introduction and conversion of chlorine dioxide:

- Use of oxygen-based chlorine dioxide liquid sterilization disinfectant: It can be used at a concentration safe for the human body and has no residual by-products, so additional rinsing work after disinfection is reduced.

- Reduced environmental pollution: There are no harmful substances due to residual chlorine after disinfection, and the burden of wastewater and sewage treatment is reduced, contributing to environmental and ecological protection.

* Cost reduction and improved operational efficiency:

- The introduction of chlorine dioxide can reduce additional work and minimize the use of protective equipment, thereby reducing costs and improving operational efficiency.

- In this way, the introduction of oxygen-based chlorine dioxide liquid sterilization disinfectant to restaurants such as military bases, schools, and food processing plants can be expected to greatly improve the hygiene and safety management of soldiers and restaurant workers, personnel efficiency, and environmental protection.

- It is time to reconsider the use of bleach (sodium hypochlorite) for the health and hygiene of soldiers, students, kitchen workers and related personnel.

- No one can be held responsible for the damage caused by long-term exposure to bleach.

To this end, we must use liquid chlorine dioxide, an environmentally friendly disinfectant and food additive disinfectant, to disinfect and clean to ensure the safety of all workers and related personnel.

Now is the time to absolutely improve the serious problems in military bases and school cafeterias.

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