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CHLORINE DIOXIDE

CHLORINE DIOXIDE
  • OXIDANT
  • Ozone:
  • Hydrogen peroxide:
  • Hypochlorous:
  • Hypobromite acid:
  • Chlorine dioxide:
  • OXIDANT POWER
    (CORROSION)
  • 2.07
  • 1.78
  • 1.49
  • 1.33
  • 0.95
  • OXIDATION CAPACITY
    (DISINFECTION POWER)
  • 2
  • 2
  • 2
  • 2
  • 5

  • WHAT IS CHLORINE DIOXIDE AND HOW IT WORKS?

    Chlorine dioxide is a pungent chlorine-smelling gas that dissolves in water. Compared to chlorine gas, chlorine gas hydrolyzes in water while chlorine dioxide dissolves in water without hydrolysis. This gives it a great advantage over other disinfecting agents, especially when it is used as a disinfecting agent. It remains as dissolved gas in water. It is the disinfectant preferred all over the world because it is safer, effective and cheaper than chlorine gas and chlorine-based products.

    There is an electron gap in chlorine dioxide due to its chemical structure. Therefore, it can easily takes electrons. When chlorine dioxide encounters a pathogen, which is a harmful microorganism, it takes electrons from its cell wall. In this way, it leaves irreparable damage to the cell wall of the harmful microorganism. Other chlorine dioxide molecules, which rapidly penetrate through the damaged cell wall, reach the cell nucleus and kill the pathogen with the same destructive effect. Chlorine dioxide stops protein production in viruses and causes the virus to die.

    ADVENTAGES OF CHLORINE DIOXIDE

    • -- Chlorine dioxide is a powerful oxidant.
    • -- It can kill spores fastly due to its froming free radicals. It is effective in spore forms of microorganisms.
    • -- Due to its oxidizing property, it destroys harmful microorganisms such as bacteria, viruses, fungi by disrupting their amino acid structure.
    • -- It breaks down the cell wall of the microorganism and interacts with amino acids inside the cell. It has also been reported to interact with fatty acids within the cell.
    • -- In viruses, it stops protein production and allows them to disappear.
    • -- It does not leave harmful residues such as chlorinated amine, haloacetic acid (HAA), trihalomethane (THM) left by chlorine gas. Carcinogen, not mutagenic (Formaldehyde is carcinogen)..
    • -- It breaks down phenols that cause taste and odor problems and puts an end to bad odor.
    • -- It prevents the formation of a biofilm layer of pathogenic microorganisms such as bacteria, viruses and fungi.
    • -- Provides more disinfection with low cost.
    • -- Provides high degree of disinfection in waters with different pH due to its wide pH range. It does not change the taste and smell in the water.
    • -- Extends the shelf life of products when used in the fruit, vegetable and poultry industry.
    • -- It prevents the greening of the water in the tank and the gel formation due to the growth of microorganisms.
    • -- It maintains its effect for a long time.
    • -- It reduces 1-3% mortality rate in broiler and broiler breeding establishments.
    • -- Prevents field-borne Salmonella risk throughout the period.
    • -- Reduces antibiotic cost in case of continuous use in drinking water.
    • -- Due to its stable structure, it can be used directly with only dosing pump or measuring cup without the need for a generator.
    • -- It works with 99.997% efficiency in a short time like a few minutes.
    • -- Chlorine dioxide is a disinfectant with low oxidation power, which creates low corrosion on metals, when compared to known disinfectants.
    • -- The oxidation capacity (disinfection power) of chlorine dioxide is at least 2.5 times stronger disinfectant than other oxidants.
    • -- It is highly effective against parasites such as Lambia Giardia and Cryptosporidium and Rotaviruses and bacteria such as E. Coli, Staphylococcus aureus, Candida alblcans, Pseudomonas aureginosa.
    MICROORGANISMS AND BACTERIA IN WHICH CHLORINE DIOXIDE IS EFFECTIVE:
    BACTERIA:

    Blakeslea trispora, Bordetella bronchiseptica, Brucella suis, Burkholderia mallei, Burkholderia pseudomallei, Campylobacter jejuni, Clostridium botulinum, Corynebacterium bovis, Coxiella burneti (Q-fever), E. Coli, Erwinia carotovora (soft rot), Franscicella tularensis, Fusarium sambucinum (dry rot), Fusarium solani var. coeruleum (dry rot), Helicobacter pylori, Helminthosporium solani (silver scurf), Klebsiella pneumonia, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus plantarum, Legionella, Clostridium dificile, Legionella pneumophila, Leuconostoc citreum, Leuconostoc mesenteroides, Listeria innocua, Listeria monocytogenes, Methicillin-resistant Staphylococcus aureus (MRSA), Multiple Drug Resistant Salmonella typhimurium (MDRS), Mycobacterium bovis, Mycobacterium fortuitum, Pediococcus acidilactici, Pseudomonas aeruginosa, Salmonella, Shigella, Staphylococcus aureus, Staphylococcus faecalis, Tuberculosis, Vancomycin-resistant Enterococcus faecalis (VRE), Vibrio strain, Yersinia enterocolitica, Yersinia pestis, Yersinia ruckerii

    VIRUSES:

    Adenovirus Type, Calicivirus, Canine Parvovirus, Coronavirus, Feline Calici Virus, Foot and Mouth disease, Hantavirus, Hepatitis A Virus, Hepatitis B& C Viruses, Human coronavirus, Human Immunodeficiency Virus, Human Rotavirus type 2 (HRV), Influenza A, Minute Virus of Mouse (Parovirus)(MVM-i), Minute Virus of Mouse (Parovirus)(MVM-p), Mouse Hepatitis Virus, Murine Parainfluenza Virus Type 1 (Sendai), Newcastle Disease Virus, Norwalk Virus, Poliovirus, Rotavirus, Severe Acute Respiratory Syndrome (SARS), Sialodscryoadenitis Virus (Coronavirus)(SDAV), Simian rotavirus SA-11, Theiler’s Mouse Encephalomyelitis Virus (TMEV), Vaccinia Virus

    FUNGAL/ALGAES/MOLDS/YEASTS:

    Alternaria alternata, Aspergillus, Botrytis species,Candida, Chaetomium globosum, Cladosporium cladosporioides, Debaryomyces etchellsii, Eurotium, Fusarium solani, Lodderomyces elongisporus, Mucor, Penicillium, Phormidium boneri, Pichia pastoris, Poitrasia circinans, Rhizopus oryzae, Roridin A, Saccharomyces cerevisiae, Stachybotrys chartarum, T-mentag (athlete’s foot fungus), Verrucarin A

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