Effective protection against bacterial spoilage in process water is crucial to ensure the safety of your products.

During carcass washing, evisceration, and cutting processes, harmful bacteria such as Salmonella and Campylobacter can easily contaminate your products.

Our extensive knowledge of the poultry industry enables us to work closely with your QA teams to provide a water treatment or CIP disinfection system that meets your HACCP requirements and provides the necessary level of data-logging and control for your auditors.

Scotmas Chlorine Dioxide offers a range of solutions, from tablets for batch disinfection of knives and cutting equipment to fully automated ClO₂ generation systems suitable for disinfection of entire site water supplies or batch CIP disinfection.

Avoid peracetic acid’s safety and handling problems and reduce chemical costs.

CIP systems are often sanitised with strong peracetic acid doses, around 50mg/l. Peracetic acid can cause burns to the skin and leaves a distinctive odour that is difficult to remove.

Between 1-5mg/l of chlorine dioxide can perform the same sanitising function as 50mg/l of Peracetic Acid, leaving surfaces disinfected and food safe. Unlike hypochlorite or chlorine gas treatments, ClO₂ technology does not form hazardous chlorinated compounds that can taint produce.

Scotmas chlorine dioxide generation and dosing systems are suitable for all sizes of food process and bottling operations – from simple batch dosing systems to duty/standby disinfection systems suitable for large dairy and bio-ethanol refining operations.

The low dose rate of chlorine dioxide and the fully automatic nature of the dosing system ensures safety is considerably enhanced when switching to ClO₂-based sanitation.

Chlorinated water produces harmful by-products that can taint both taste and colour. Use ClO₂ to disinfect with low dose rates and no chlorinated by-products.

Effective water disinfection is critical to maintaining shelf life and customer standards, from a small salad or herb washing bath to a large-scale fast produce cutting and washing line complete with flumes.

Ineffective disinfection of wash water can mean pathogenic bacteria such as E. coli are spread across multiple batches of produce, leading to the risk of failure in HACCP control points and expensive product recalls.

Background organic compounds do not affect chlorine dioxide action, leaving more of the biocide-free for the inactivation of dangerous bacteria. ClO₂ can penetrate biofilms and bacteria embedded in the cuticle of fresh produce, eliminating the source of spoilage.

Cidox ClO₂ tablets are ideal for one-off batch washing operations; Bravo WA provides the systems necessary to integrate ClO₂ into your HACCP regime for continuous treatment.

Unlike chlorine, low residuals of potable water grade Chlorine Dioxide are enough to effectively kill pathogenic microorganisms on the surface of oily fish and shellfish without leaving toxic chlorinated by-products.

Concerns over toxic chlorinated by-products in contact with fish have led to the use of high concentrations of chlorine and other biocides being disapproved in the latest revisions of Codex Alimentarius.

Only potable water levels of biocide can be used for water in direct contact with fish produce. The broad spectrum action of Chlorine Dioxide and its ability to penetrate slime and oily layers makes it the ideal biocide for use in washing, filleting and ice-making applications in fish processing plants.

The low dose rates of Chlorine Dioxide required make it suitable for use with sensitive produce such as salmon, where other biocides can bleach the carcass.

Scotmas Bravo systems can be configured for multiple-point dosing throughout the processing plant. They can be integrated with control systems to automatically measure and control biocides’ residual, ensuring that enough – and no more – is applied to ensure complete protection from dangerous bacteria.