Hydroxyl Radicals for a Radical Advantage in Food Processing Hygiene: A Survey of Biocides Used by the Food Industry—Part 1

A number of biocides—including chlorine dioxide, hydrogen peroxide, ozone, etc.—have a long history of use in food plant hygiene control programs. Many of these compounds are toxic to humans and cannot be used during normal production-related activities. Application of these chemicals requires specialized training, and personnel are frequently required to wear personal protective equipment (PPE) when handling them. These costly extra precautions and the loss of asset utilization are not incurred when using hydroxyl radicals for ambient air and surface disinfection.

Mechanical devices generate reactive molecules to clean air and surfaces, including airborne oxidizing chemicals, ions, and hydroxyl radicals. Recent lab-based and real-world case studies have shown that the use of hydroxyl radicals, at the appropriate concentration, offers a proven, highly effective, safe, and scalable approach to food plant hygiene and food safety. This outcome can be achieved by devices that use ultraviolet (UV) energy to generate hydroxyls from water vapor, turning the ambient air into a mechanism for cleaning. The sun's UV energy generates similar concentrations of hydroxyls in the atmosphere to sanitize and cleanse the environment.