Sporicidal reduction is aided by the addition of moisture, with an optimal range of 65% RH and above. This elevated humidity causes the hard-shelled spore to swell and crack open, allowing chlorine dioxide gas to enter into the spore and kill it. Even though this runs contrary to the theory of dry processing environments, raising the humidity level can be considered acceptable. Following the introduction of moisture, a reliable and highly effective sterilant capable of eliminating all microbial life is introduced. This sterilant, chlorine dioxide gas, would kill any microbes within the space wherever they may exist. This includes cracks and crevices that are harder for traditional sanitation methods to reach and have efficacy within.
For those who still don't agree with the idea of raising humidity within a dry processing environment, studies show that humidity is not as necessary for the decontamination of salmonella and other non-spore forming bacteria. Our chlorine dioxide gas has shown a 6-log reduction of salmonella typhimurium at 25% RH while using the standard concentration and dosage.
In either scenario, chlorine dioxide gas is a useful method of decontaminating dry processing environments. It offers the most effective method of decontamination available across a number of different applications and environment types. To learn about other applications within the food industry, please click here.
Visit us this week at the Food Safety Consortium in Chicago, where we'll be speaking during the Listeria Workshop taking place tomorrow from 9-12 CST, and exhibiting at table #124.
You can also visit us next week at the Food Quality Symposium in Palm Springs, CA.