Biofilm in water lines, recurring environmental positives, and the trade-offs of conventional sanitizers (corrosion, residues, chlorinated byproducts, and worker exposure) remain stubborn problems from the farm to the processing plant. Chlorine dioxide is a well-known oxidizer, but not all chlorine dioxide is the same.
In this 30-minute educational webinar, NomadX CEO Lyle Probst and Chief Science Officer Dr. Kimothy Smith explain what sets ultra-pure, neutral-pH chlorine dioxide apart from chlorine, bleach, and stabilized chlorine dioxide products. They will walk through how it kills pathogens and penetrates biofilm through selective oxidation; how it compares to bleach, peracetic acid, and hydrogen peroxide; and where it fits across dairy, meat, produce, and beverage operations, including on-farm water systems and animal health. Attendees will also see lab and field data from a working dairy and learn the two ways to generate chlorine dioxide onsite.
Key takeaways:
- Understand why chlorine dioxide is not chlorine, and what “ultra-pure” means for residues, byproducts, and worker safety
- Learn how selective oxidation kills pathogens and breaks down biofilm in water lines and on equipment, across a wide pH range
- Compare ultra-pure chlorine dioxide side by side with bleach, peracetic acid, and hydrogen peroxide on efficacy, corrosion, residues, and handling
- See where chlorine dioxide fits from farm to plant, the two generation options, and what the lab and field data show
Speakers:
Moderator: Stacy Atchison, Publisher, Food Safety Magazine
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