Microbiological control in food industry process
waters - guidelines on the use of chlorine dioxide
and bromine as alternatives to chlorine

Appreciate the relative merits of these key biocides in disinfection of process waters.

Control of microbial growth in food process waters is essential for end product safety. This guide reviews the required operating parameters and monitoring and control systems for successful operation of a food process water system. The relative merits of key biocides for waters used in product washing, fluming and cooling operations are considered in detail, focusing on the properties of bromine and chlorine dioxide as the main alternatives to chlorine. The contents include:

• Introduction (including relevant legislation)
• Recommended operating and control procedures
• Bromine - history, measurement, use, efficacy and applications
• Chlorine dioxide - history, measurement, use, efficacy and applications
• Advantages and disadvantages of chlorine and the alternative biocides
• Guidelines for undertaking comparative factory trials
• References

Softcover - 57 pages