:: Chlorine Dioxide - Oxine WT ::

OXINE WT is used in food processing applications with a number of the following beneficial properties.

1. It does not have any pH limitations.
2. Its disinfectant (sterilisation) capabilities are not diminished at all in the presence of fats, oils, proteins, body fluids etc. because it has very selective and very few chemical reactions.
3. It is strongly soluble in water, therefore, it has a long-lasting residual which reduces the potential for cross infection or re-contamination.
4. It is a broad spectrum, fast acting disinfectant, effective against a wide range of bacteria, spores, fungi, and viruses at relatively low concentrations and short contact periods.
5. It is colourless, has a mild medicinal odour, low corrosivity to metals and the lowest acute toxicity rating from the EPA.
6. High efficacy against E.coli, salmonella, listeria, aspergillus, penicillium, staphylococcus etc.
7. High efficacy is obtained irrespective of pH.
8. Non-corrosive and non-staining of equipment.
9. Easy to apply and to monitor.
10. Meets HACCP (food safety) management requirements.
11. Cost effective.

Approvals
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Areas Of Application
OXINE WT is used in any water/ ice that is used to process, store or transport food products.

1. Poultry processing...
2. Meat processing...
3. Treatment of poultry drinking water...

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It is our belief that by focussing on the individual unit processes and treating the effectively and efficiently we can offer greater quality maintenance of your produce thereby impacting on the shelf life and quality of the product. We would not look at dosing all your incoming water as in my opinion this would not be cost effective, and as indicated before better results can be obtained by focussing on the individual areas of concern.

Make Up Procedure
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Monitoring
We have a testkit that can effectively and accurately monitor the chlorine dioxide residual
Treatment of water used in food processing where the water must meet the highest food safety standards in terms of control of pathogenic bacteria and / or decay causing fungi.

Dosing
The OXINE WT can be accurately dosed and controlled to meet any food safety or quality management system such as HACCP, GMP, SQF, Eurogap etc.

:: Poultry Processing ::

OXINE has been used very successfully in poultry processing, as a processing aid that is added to process water maintaining good microbial quality thereby impacting on the quality maintenance and shelflife of the produce.

Areas Of Application
The following would be the points of application of OXINE WT:

1. Scalding tanks
2. Carcass sprayer
3. Spin chiller
4. Inside outside carcass washer
5. Dip tanks for fallen birds

We have available spray systems that can effectively and efficiently apply OXINE WT in a spray setup.

Dosages

1. Treatment of the scalding tank water would be done at a dosage of 300ml per 1000 liters of water and the residual would thereafter be controlled at 10 - 15 ppm.
2. Treatment of the carcass sprayer water would be at 500ml per 1000 liters of water and controlled at a dosage of 25 -50 ppm.
3. Treatment of the spin chillers would be done at a dosage of 300ml per 1000 liters of water thereafter maintain a 10 - 15 ppm residual.
4. A 25 - 50 ppm (at a dosage of 500ml - 1L per 1000 liters of water) dip solution could be made up for any birds that accidentally fall on the floor.

:: Meat Processing ::

OXINE WT is applicable in meat processing in various areas. OXINE WT is added to any water/ice that is used in processing any meat products, it maintains the microbial quality of the water even in the presence of high organic loading, in this means impacting upon the quality maintenance and shelf life of the products.

The FDA approval for use of chlorine dioxide on red meat reads as follows under 21 CFR 173.325(c): (c) The additive is used as an antimicrobial agent in the processing of red meat as a component of a carcass spray in accordance with current industry practice. In the carcass spray, the additive is used at levels that result in concentrations between 500 and 1200 parts per million (ppm).

The apprval is accepted by the European Union under the following guidelines and is so accepted by the SABS:
We have been informed by Campden and Charleywood Research Association that their Guideline Number 15 on the "use of Chlorine Dioxide and Bromine as an alternative to chlorine for the Microbial Control of Food Industry Process Water" details on behalf of the EU the current legislation and their research findings.

"Water used within the food industry is controlled by the Food Safety (General Food Hygiene) Regulations 1995, Statutory Instrument 1995 No. 1763. These regulations state that potable water, conforming to Council Directive 80/778/EEC, must be used whenever necessary to ensure that foodstuffs are not contaminated.

Biocides used for the control of process water systems are widely regarded as "processing aids". According to the Council Directive on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption (89/107/EEC), a processing aid is defined as "...a substance not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or their ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the unintentional but technologically unavoidable presence of residues of the substance or its derivatives in the final product...."

In addition, and with relevance to whether a biocide is appropriate for use in the food industry, processing aids are acceptable "...provided that these residues do not present any health risk and do not have any technological effect on the finished product." The onus is, therefore, placed on food manufacturers to ensure that the processing aids they use are acceptable.

In European or UK law, no list of defined processing aids has been published.
Within the Codex Alimentarius General Requirements, Volume 1, 1992, commonly-used processing aids for use as micro-organism control agents are listed. This list includes the approval in terms of the Codex for chlorine dioxide, which has the following notations:
INS number 926
JECFA Number 7.a

Areas Of Application
The following would be the points of application of OXINE WT:

1. Carcass sprayer
2. Carcass dip or spray after deboning
3. Spooling of sausage casings
4. Ice plants
5. Any process or wash water

Dosages

1. Treatment of the carcass sprayer water would be at 500ml - 1L per 1000 liters of water and controlled at a dosage of 25 -50 ppm.
2. Carcass dips or sprays after deboning would also be done at 20 -25 ppm.
3. Treatment of water in ice making plant is done at a dosage of 20 ppm ( 400ml OXINE per 1000L water).
4. Spooling of sausage casings is recommended at a dosage of 50ppm.