Within the food production and processing sector, there are several areas in which thought needs to be given to the disinfection of water.
There are many applications for field-grown produce and it is common for it to be washed prior to use. This includes food that is used in pre-packed convenience foods such as sandwiches, wraps to sushi. Vegetables that go into coleslaw or that are used on pizza toppings also need to be washed, as do pre-packed fruits and salads.
In order to prevent the spread of bacteria, the water used in food production has to be disinfected. This can be achieved by either removing, deactivating or killing the pathogenic micro-organisms in the water.
It is very important that chemical disinfectants have a residual effect – in other words, that they remain present in the water. This helps to prevent micro-organisms from growing and causing contamination.
The disinfection process works in different ways depending on the exact chemical or method used, but generally it works by causing disruption to the cell activity of bacteria and rendering them unable to multiply. Some disinfectants also demolish the organic matter in the water, which has the effect of cutting off the nutrient supply.
There are a number of ways to disinfect water, ranging from the addition of chemicals to applications such as UV light. Each has its own pros and cons, which is why it is so important to select the most suitable disinfectant method for each industrial process.
Prodose engineers have a wealth of knowledge about these issues, much of it gained from practical experience of working in the water supply industry. We can help you assess your entire process from start to finish and suggest improvements that can make the way you work not only safer, but more cost effective and productive too.
Please get in touch with us to discuss your food washing requirements. A brief consultation won’t cost you anything, but it could pay dividends in the long run.
Case Study: Stadium water supplyThe dosing of water supplies with chlorine dioxide is a very common and effective method of preventing Legionella within buildings and facilities. Prodose has recently specified and installed a chlorine dioxide generation system in a...
A supplier of bagged salads approached us in 2015 to see if we could help them streamline their disinfection process and save costs. The company produces various products for a number of clients. This includes privately labelled items for some well-known supermarkets....
Electrochlorination is the process of using salt, water and electricity to produce a low pH Sodium Hypochlorite solution directly on site. It is highly efficient because the system can respond to the levels of free chlorine in the water and apply dosing only when required.
Our range of AMPRO electrochlorinators are ideal for many of these applications and come with a full after sales support package. These machines are ideal for small footprint systems and have features such as integral hydrogen degassing, making them safer for installation by third parties.
Our advice is impartial, and we won’t advise a course of action or recommend a piece of equipment unless we know it offers a genuine benefit to your process.
Chlorine dioxide is, quite simply, a more powerful oxidising agent than chlorine in every way. It works better as a disinfectant and has the advantage of also breaking down odours.
If you think a Chlorine Dioxide generator might be the best way to go, it is worth getting the benefit of our advice first. We are not on commission and have no interest in selling devices unless they are the most appropriate and effective option for your particular process.
Instrumentation and controllers are fundamental to our ability to control water treatment processes. It is through the use of reliable and accurate instrumentation that monitors key parameters within the water that we are able to provide information back to the controllers that in turn govern the process.
With a range of single parameter and multi-parameter controllers Prodose are able to supply instrumentation and control systems to meet the most difficult of disinfection control applications.
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Find out about Chlorine Dioxide and why it makes such an effective water treatment for the food industry and other industrial practices.
Is Sodium Hypochlorite The Best Way To Treat Water For The Food Industry?Sodium hypochlorite (NaOCl) is a greenish-yellow liquid produced by combining chlorine and sodium hydroxide. Commercial sodium hypochlorite is manufactured by adding chlorine gas to caustic soda,...
What Part Does Chlorine Play In Food Safety?21st century food production, processing and delivery relies on a constant source of clean water to disinfect machinery, containers, work surfaces and the products themselves. This prevents the spread of foodborne diseases....