Chlorine Dioxide for Food Processing/ Meat / Fish

Freshly slaughtered poultry or other meat products are contaminated with pathogenic microorganisms. These microorganisms are present both on the surfaces of the animals, as well as in the intestinal tracts immediately after slaughter. To insure product safety, recent federal regulations require microbiological testing rather than visual inspection. These regulations require that carcasses be tested for Salmonella.
Chlorine dioxide has been used very successfully in food, meat, slaughter house as a processing aid that is added to process water maintaining good microbial quality thereby impacting on the quality maintenance and shelf life of the produce.