Why you need Kemio

Disinfection and sanitation with chlorine dioxide

Chlorine dioxide remains almost unchanged between pH 6-10, meaning it remains a highly effective disinfectant across a wide pH range. It can be used with short contact times and at relatively low dosages.

As chlorine dioxide is highly reactive, it is often generated in situ rather than being transported in solution, which can be challenging for some food processing environments.

Chlorine dioxide does not form disinfection by-products (DBP) in the same way as chlorine, and trihalomethane (THM) production tends to be significantly lower. The major inorganic by-product of the reaction of chlorine dioxide in water is chlorite, which may be of concern in some applications.

Kemio

  • Get repeatable and reliable results each time. Kemio minimises user input to deliver consistent results from all operators.
  • Reduce uncertainty of test results by enabling operators to act on clear pass/fail results based on your specification.
  • Kemio is suitable for all users, with clear visual instructions which requires user training. Clear visual instructions guide the user and minimises chances for error.
  • Suitable for all sample types, Kemio is not affected by coloured or turbid samples.
  • Reduce expensive laboratory tests with Kemio spot checks.
  • Measure free chlorine, combined chlorine, total chlorine, chlorine dioxide, chlorite and PAA on one instrument.
  • Personalise your Kemio by adding your unique test and application information to improve traceability and provide a complete dataset.
  • Go paperless and protect your data to meet your compliance requirements. The integrated data log summarises 10,000 results to provide a traceable, auditable dataset.
Why would you use chlorine dioxide as a sanitizer?

Chlorine dioxide is an effective disinfectant that removes pathogens, but also minimizes the production of disinfection by-products (DBPs).

What is the best way to test for chlorine dioxide?

There are numerous methods for measuring chlorine dioxide. Our Kemio technology provides precise and accurate results up to 50 mg/L. Our sensor method has been designed specifically for food and beverage applications.

What level of residual chlorine dioxide do I have in my system?

This is dependent on the application for which you are using the chlorine dioxide as a sanitizer. Other factors to consider include the organic matter, the type of produce, and the contact time. Levels can range from as low as 0.1 mg/L to over 25 mg/L.

What are the disinfection by-products (DBP) of chlorine dioxide?

A potential issue for chlorine dioxide is the formation of the DBP chlorate and chlorite. However, there are methods of chlorine dioxide generation that seek to minimise these DBP.  Kemio Technology measures chlorine dioxide, free chlorine and chlorite.

Contact our team to find out how we can support you

Content Hub

Our mission is to promote effective food and beverage safety to ensure that we can all eat and drink safely. Visit our content hub to find a number of helpful articles about food and beverage safety, sanitation control and best industry practice.

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Why Kemio Technology?

Kemio technology offers significant advantages compared to alternative techniques for sanitizer control in food and beverage. Unlike traditional methods, Kemio has no user subjectivity and minimal user input which minimizes potential operator errors and variation in results.

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