Microbiological aspects of drinking water and industrial water treatment
The present article deals with implementation of the HACCP concept. Use of chlorine dioxide makes disinfection operations more transparent and reduces running costs.
In recent decades, complicated technologies, in particular aimed at improving quality, have been introduced in various areas of the beverage and food industries. Even prior to efforts at harmonisation under EC Directives, one was certainly aware of health as well as economic implications of microbial product contamination. As a result, hygiene specifications were drawn up for all production steps.
Chlorine dioxide is a disinfectant which can be produced cheaply as needed from commercial chemicals on site.g. disinfection in the cold water zone of a bottle washer.
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