Ultra-Pure Chlorine Dioxide in Food Protection: Superior Antimicrobial Performance

Oct 6, 2026 (2:00 - 3:00 p.m. Eastern Time)

Webinar Description

Ultra-pure chlorine dioxide (ClO₂) delivers verified, neutral-pH, broad-spectrum antimicrobial action against bacteria (E. coli, Salmonella, Listeria), viruses, fungi, and biofilms at low concentrations—without the inconsistent performance or by-products of stabilized chlorite solutions.

This webinar examines FDA-approved uses (21 CFR 173.300 and Food Contact Notifications) for poultry processing water, fruit/vegetable washes, meat, seafood, and related applications (typically ≤3 ppm residual). In key approved applications, rinsing is not required. Topics include aqueous and gaseous ultra-pure ClO₂ for produce washing, process water treatment, equipment sanitation, CIP systems, and packaging; its advantages in pathogen reduction with minimal quality impact; generation methods; safety; and practical integration into food safety programs.

Ideal for professionals seeking reliable, regulatory-compliant solutions to strengthen microbial control and extend shelf life.

Learning Objectives: 

To demystify ultra-pure chlorine dioxide and it's many uses within the food protection industry. This will be achieved by discussing/presenting/answering the following:
1) What is ultra-pure chlorine dioxide and what is not?
2) What unique features and benefits does ultra-pure chlorine dioxide offer to the food protection industry?
3) How is ultra-pure chlorine dioxide created and why is that important?
4) What areas within food protection should consider using ultra-pure chlorine dioxide?
5) What are the means of safely applying ultra-pure chlorine dioxide?