Chlorine dioxide (water) CHLORINE DIOXIDE
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-Chlorine dioxide (water) CHLORINE DIOXIDE
Chlorine dioxide is an oxygen-based sterilization, disinfectant, and deodorant. Chlorine dioxide has a molecular formula of ClO2, and is a compound in which one chlorine
molecule and two oxygen molecules are combined. Chlorine dioxide originally exists in a gaseous state, but chlorine dioxide water is a compound made in liquid form
by dissolving gaseous chlorine dioxide water. Compared to chlorine-based disinfectants such as sodium hypochlorite (NaClO) and hypochlorous acid (HOCl),
the sterilization power is remarkably high, and it has a wide sterilization spectrum regardless of pH. In addition, since it is an oxygen-based disinfectant,
residual chlorine is remarkably small even after use, and it is in the spotlight because it does not generate carcinogens. It is widely used as an alternative to
sodium hypochlorite in the United States and Europe.
-Chlorine dioxide (water) characteristics
- Disinfection
Chlorine dioxide water has more than 99.9% sterilization and disinfection power against E. You have.
It sterilizes and disinfects more than 660 types of viruses and bacteria.
It has about 2.5 times more sterilizing power and 5 to 80 times more disinfecting power than chlorine-based disinfectants (chlorine-based disinfectants such
as hypochlorous acid and sodium hypochlorite).
Because it removes the bacterial cell membrane, it fundamentally kills the cells of the bacterial spores.
It kills germs in fruits and vegetables.
Disinfection durability is very high.
- safety
Since chlorine dioxide water is an oxygen-based material, it evaporates quickly and decomposes when exposed to sunlight or air. Therefore, it has little to no toxicity.
According to the thesis, it is a safe sterilizing substance classified as Class-A1 by the World Health Organization (WHO).
Chlorine dioxide water is about 10 times more water soluble than sodium hypochlorite (chlorine acid), and its reactivity with organic matter is weak, so there are very few
residual components.
Trihalometanes (THMs), Halo Acetic Acids (HAAS), Halo Acceto Nitriles (HANs), and Chaloral Hydrate, which are carcinogens from sodium hypochlorite, etc. not created.
Therefore, it can be said that the health problems resulting from long-term use of lacquer can be minimized.
In addition, since chlorine-based products such as sodium hypochlorite are currently mainly used in the cleaning process of fruits, vegetables, and utensils, the above
by-products may flow into rivers and cause environmental pollution. If you use chlorine dioxide water, it can be seen that environmental pollution can be reduced as much.
- Preservation
It has the function of maintaining the freshness of the same effect obtained while disinfecting agricultural and livestock products.
When chlorine dioxide solution is sprayed on vegetables such as lettuce, grapes, chicon, sesame leaves, kale, mulberry, paprika, and pepper, it reduces
bacteria and inhibits spoilage when stored at room temperature.
When flowers are distributed, germs proliferate on the cut surface of the stems of the flowers, causing the flowers to wither quickly and be distributed. It is known that
spraying chlorine dioxide solution on the cut surface of an actual flower prolongs the lifespan of the flower by 13.4 days.
Pollack had the effect of delaying decay for 3 to 7 days.
In the case of chickens for three seasons, the effect of delaying decay for several days occurred when chlorine dioxide aqueous solution was sprayed.
The effect of delaying spoilage was also evident in beef and pork.
Because of these characteristics, the US FDA and the Korean Food and Drug Administration KFDA have allowed chlorine dioxide water to wash fruits and vegetables.
(Food and Drug Administration Notification No. 2007-74)
- Deodorization function
Chlorine dioxide water has high disinfecting and deodorizing power at the same time.
It oxidizes or structurally destroys inorganic substances such as hydrogen sulfide, ammonia, trimethylamine, methyl mercaptan, phenol, and fluorine,
which are the cause of odor. Therefore, odor molecules are fundamentally eliminated. (Green technology certification - Eco-friendly product)
It has excellent deodorizing power, so it is widely used for raising companion animals or in related businesses.
Due to its excellent disinfection and deodorization ability, some bleaching may occur if the concentration is used strongly.
- pH independent
General chlorine-based disinfectants have significantly reduced deodorizing, sterilizing and disinfecting power as the pH increases from neutral to alkaline.
In contrast, chlorine dioxide water does not reduce deodorization, sterilization, and disinfection effects regardless of pH concentration. In other words, it has
the characteristic of pH independence.
In other words, when disinfecting vegetables or utensils, if the water used for mixing is alkaline, the disinfection effect is significantly reduced. However,
ordinary people cannot measure the pH level every time.
- Sterilization against germs
Enteritis Vibrio bacteria (food poisoning) 10 60 seconds (within 10 seconds) 99.9%
Bacillus cereos (food poisoning) 10 60 seconds (within 10 seconds) 99.9%
Shigella flexneri (dysentery/food poisoning) 10 60 seconds (within 10 seconds) 99.9%
Listeria bacteria (food poisoning) 10 60 seconds (within 10 seconds) 99.9%
Escherichia coli (food poisoning) 1 Less than 10 seconds 100%
Staphylococcus aureus 1 Less than 10 seconds 100%
- Sterilization against viruses
Salmonella 1 less than 10 seconds 100%
Shigella 1 Less than 10 seconds 99.9%
Pseudomonas aeruginosa 1 99.9% in less than 30 seconds
Super bacteria 1 eradication 99.9%
Swine Influenza (H1N1) 3 Sterilization 99.9%
Escherichia coli (0-157 / food poisoning bacteria) 1 60 seconds (within 10 seconds) 99.9%
- Chlorine dioxide water applications
- Disinfection ability application field
Washing vegetables / Washing utensils and utensils / Prevention of food poisoning / Prevention of diseases and pests, disinfection
/ Removal of residual pesticides / Prevention of COVID flu / Removal of red disease germs after ginseng harvest
Foot-and-mouth disease prevention / farms / livestock / fishery / agriculture / industry
- Preservation
Extension of distribution period of flower lanterns
Extension of ginseng shelf life
Vegetable shelf life extension
Extension of shelf life for strawberries, grapes, peaches, fruits, etc.
Extension of shelf life of fish and meat
- Field of application of deodorizing ability
Removal of stinky odors such as ammonia and hydrogen sulfide
Eliminates odors in barns, pig houses, cages, sewage treatment, and landfills
- Difficulties when using chlorine dioxide water
Chlorine dioxide water is easily oxidized at room temperature above 11 degrees, so it is difficult to store it for a long time.
And it is difficult to make a manufacturing device that produces chlorine dioxide water at a certain concentration. Many companies have tried,
but it is a reality in Korea that they cannot make a proper chlorine dioxide water maker, and they are discarded after being unable to use it for more than
3 months due to many breakdowns and severe mechanical corrosion. Therefore, instead of dissolving chlorine dioxide gas in water, a mechanical device that
generates chlorine dioxide by stirring and emulsion of chemicals is preferred all over the world. In addition, high-concentration chlorine dioxide water causes
mechanical corrosion, so parts must be carefully selected and manufactured. So, manufacturing equipment sold in Korea for around 5 to 8 million won cannot be
used for more than 3 months due to mechanical defects or corrosion.
Since chlorine dioxide water is a biocidal material, it can only be manufactured or sold after obtaining approval from the Ministry of Environment (National Institute
of Environmental Research). The chlorine dioxide generator is also an approved item. You must check if it is an approved product before using it.
Chlorine dioxide water can be used in various fields. Humans have developed many substances to protect food from germs and to protect the human body. Among them,
chlorine dioxide water has very little effect on the human body, effectively eliminates germs and extends the shelf life of food materials.
- Ministry of Food and Drug Safety notice related to chlorine dioxide water
Revision of food additive standards and specifications (proposal) No. 2007-145 (07[1].6.29) p4
Field Guidelines for Food Disinfectants (2019)-6P&14P
Field Guidelines for Food Disinfectants (Revised) 2022 P8~9&P20
- Articles related to chlorine dioxide at home and abroad
North Korea's response to the new corona using burdock and chlorine dioxide
Jongno-gu, chlorine dioxide removes odors.
Gyeongbuk Goryeong, pig farming smart farm expansion education
Strawberries 3-4 days, grapes 3 months, leafy vegetables twice as fresh
Presentation of domestic and foreign research results on airborne virus death
Japan demonstrates ability of chlorine dioxide aqueous solution to combat SARS-CoV-2
TMC: Chlorine Dioxide Effective Cab Disinfectant for COVID-19 Contamination
Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methods
Chlorine dioxide: a better disinfection solution
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