Chlorine dioxide is considered by the World Health Organization (WHO) to be a preferred method for providing safe drinking water to parts of the world, especially those with questionable surface water sources. Pre-treatment of surface or other questionable source water with chlorine dioxide is recommended.

Access to safe drinking water is essential to health, a fundamental human right, and a component of effective policy for health protection. It is safe to drink!

Chlorine dioxide is used as a disinfectant and for odor and taste control in water, as well as, in food sanitation. According to the WHO (2008) sanitization residue of chlorine dioxide is undetectable following the processing and delivery of foods such as chicken, meat and meat products, seafood and freshwater fish, fruits, and vegetables. It is safe to eat!

Chlorine Dioxide Systems

Chlorine dioxide systems are commonly in place to sanitize a wide variety of food processing plants. Various types of meat, especially, poultry, pork, and seafood, are particularly difficult to keep safe from bacterial and viral infection. Chlorine dioxide kills all known bad bacteria, viruses, and fungi, without toxic residue, as other biocides may, as CD breaks down to plain salt.

Chlorine dioxide is so effective that it kills potentially deadly pathogens that other disinfectants cannot, and expediently, within one to three minutes.

Commercial chlorine dioxide systems are generally fed by two separate source materials, sodium chlorite and an acid activator, that are routinely stored nearby in 50-gallon drums and mixed in a Y-type apparatus with a delay mechanism allowing the activation process to ensure prior to delivery by spray. This is the most economical method of deployment. Chlorine Dioxide is the industry standard for safety.

Chlorine dioxide systems are found in food processing plants, water treatment plants, municipal water systems, and any other locations where exposure to harmful bacteria, parasites, viruses, or other pathogens may be of concern.

Breathing Chlorine Dioxide

Breathing chlorine dioxide may be of concern for workers using chlorine dioxide on a large scale as a biocide or sanitizer, such as in factories, hospitals, or healthcare facilities.

Some people will breathe a small sniff of Chlorine Dioxide not over once a day for clearing out their lungs.

According to the EPA and CDC, the industrial use of chlorine dioxide is safe and non-carcinogenic, but those working amid the widespread use of CD recommended the airborne exposure should be limited to 0.1 ppm averaged over an 8-hour work shift and 0.3 ppm as a STEL (short term exposure limit).

Workers are advised to refer to the MDS on file at their facility for the use of chlorine dioxide and follow handling procedures as appropriate.

CL Dioxide

CL dioxide or chlorine dioxide is made by mixing two different chemicals, sodium chlorite and an acid activator such as citric acid. The combination of these two ingredients creates a yellow to amber-to-brown-colored gaseous mixture that possesses incredible antibacterial and biocide qualities.

Long used as a sterilizing agent in hospitals and industrial processing of meats, food, and drinks, chlorine dioxide helps to keep these items free from bad bacteria, parasites, and viruses. According to the American Society of Analytical Chemists, they released a statement stated that proclaimed that, “chlorine dioxide is the most powerful pathogen killer known to man,” over 20 years ago in 1999.

CL dioxide or chlorine dioxide is probably the most broad-spectrum biocide capable of annihilating every known type of pathogen, virus, bacteria, fungus, etc., including COVID-19. And though it is not approved by the FDA to treat COVID it is approved and has been shown to be effective in killing the coronavirus on flat surfaces and in water.