{"id":1608,"date":"2020-06-08T14:04:10","date_gmt":"2020-06-08T06:04:10","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=1608"},"modified":"2021-05-22T11:35:41","modified_gmt":"2021-05-22T03:35:41","slug":"guide-to-using-chlorine-in-the-food-industry","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/","title":{"rendered":"Guide to Using Chlorine in the Food Industry"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"2560\" height=\"1707\" src=\"https:\/\/i2.wp.com\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-scaled.jpg?fit=750%2C500&amp;ssl=1\" alt=\"Chlorine in the food industry\" class=\"wp-image-1609\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-scaled.jpg 2560w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-scaled-800x533.jpg 800w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-300x200.jpg 300w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-1024x683.jpg 1024w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-768x512.jpg 768w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-1536x1024.jpg 1536w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-2048x1365.jpg 2048w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2020\/06\/crystal-kwok-xD5SWy7hMbw-unsplash-scaled-600x400.jpg 600w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n\n\n\n<p>There are many sanitizers that you can use to keep your produce or working environment safe from harmful microorganisms like bacteria and viruses. But if I were to pick one which to use, I\u2019d definitely go with chlorine, like most companies do. This is because not only it one of the most effective, but it is also the most economical as well. And its versatility is just a bonus to that. You can use chlorine to sanitize food products, food contact surfaces, equipment, and the food processing area. However, there are many key points that one must keep in mind when handling chlorine.<\/p>\n\n\n\n<p> Read this guide to using chlorine in the food industry.<gwmw style=\"display:none;\"><\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_71 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-676858ed6dd34\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-676858ed6dd34\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Why_use_chlorine\" title=\"Why use chlorine?\">Why use chlorine?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#How_exactly_chlorine_kill_microorganisms\" title=\"How exactly chlorine kill microorganisms?\">How exactly chlorine kill microorganisms?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Chlorine_as_part_of_food_washing\" title=\"Chlorine as part of food washing?\">Chlorine as part of food washing?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Factors_that_affect_effectiveness_of_chlorine\" title=\"Factors that affect effectiveness of chlorine\">Factors that affect effectiveness of chlorine<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Temperature\" title=\"Temperature\">Temperature<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Presence_of_organic_matter\" title=\"Presence of organic matter\">Presence of organic matter<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#pH_level\" title=\"pH level\">pH level<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Contact_time\" title=\"Contact time\">Contact time<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Other_factors\" title=\"Other factors\">Other factors<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Preparation_of_chlorine_concentration\" title=\"Preparation of chlorine concentration\">Preparation of chlorine concentration<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Computation\" title=\"Computation\">Computation<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/thefooduntold.com\/food-science\/guide-to-using-chlorine-in-the-food-industry\/#Checking_the_level_of_chlorine\" title=\"Checking the level of chlorine\">Checking the level of chlorine<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_use_chlorine\"><\/span><strong>Why use chlorine?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Economical<\/li><li>Effective in reducing harmful microorganisms to a safer level<\/li><li>Products are more attractive to customers<\/li><li>Products have longer shelf life<\/li><li>Processing area is more hygienic<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_exactly_chlorine_kill_microorganisms\"><\/span><strong>How exactly chlorine kill microorganisms?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Chlorine usually comes in the form of granules or in liquid solutions, which you can dilute in water according to the concentration you need. When added to water of certain concentration, it can kill a wide range of microorganisms like bacteria, viruses, fungi and parasites. <strong>Chlorine does this by releasing hypochlorous, an acid that can destroy the proteins inside the microorganism\u2019s cells<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Chlorine_as_part_of_food_washing\"><\/span><strong>Chlorine as part of food washing?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>It might sound strange and dangerous,  but chlorine has been used for decades in the food industry to wash food items <strong>As part of post harvest handling, chlorine (sodium hypochlorite) is used for washing fruits and vegetables<\/strong>. This practice has been long proven to be totally safe and highly effective in preventing transmission of microorganisms, particularly pathogens.<\/p>\n\n\n\n<p>At safe levels of concentration,<strong> chlorinated water is also used to wash chicken through the use of rinsers and sprayers in many dressing plants<\/strong>. This practice isn\u2019t as common in the United States anymore as it is in other countries though.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Factors_that_affect_effectiveness_of_chlorine\"><\/span><strong>Factors that affect effectiveness of chlorine<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>With the correct concentration, chlorine is one of the most effective sanitizers to eliminate undesirable microorganisms. Weak concentration may not be effective, and too strong concentration is toxic and corrosive. <strong>However, the efficacy of chlorine is not only limited to its concentration<\/strong>. Temperature, presence of organic matter, pH, contact time, to name a few, also dictate how effective chlorine is.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Temperature\"><\/span>Temperature<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Usually<strong>,<\/strong> <strong>warmer temperature increases the effectively of chlorine<\/strong>. This is the reason why most processes heat chlorinated water at around 120<strong>\u00b0<\/strong>F (49<strong>\u00b0<\/strong>C) to 200<strong>\u00b0<\/strong>F (93<strong>\u00b0<\/strong>C). Furthermore, higher temperature also helps in removing residual chlorine.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>You might also like: <a href=\"https:\/\/thefooduntold.com\/how-to-calibrate-a-food-thermometer\/\">How To Calibrate A Food Thermometer<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Presence_of_organic_matter\"><\/span>Presence of organic matter<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The present of organic matter is more inevitable in most meat processing plants. After every production day, there would be plenty to remove, usually fats and grease, to prepare for the next day. <strong>Removing excess dirt, fats, grease and other organic matter first before applying chlorine enhances sanitation effectiveness. <\/strong><gwmw style=\"display:none;\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"pH_level\"><\/span>pH level<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Chlorine solution effectiveness is highly dictated by its pH level. <strong>pH near neutral (around 6.0 to 7.0) is best for sanitation<\/strong>. Anywhere in the alkaline level decreases its effectiveness. When using alkaline \u2013based cleaner, make sure the area is thoroughly washed to remove any excess of the cleaner. Furthermore, pH below 6.0 is more corrosive and may emit harmful chlorine fumes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Contact_time\"><\/span>Contact time<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Most sanitizers require contact time of anywhere from half a minute up to 15 minutes.<strong> For chlorine, it would only take around 1 to 5 minutes to neutralize microbial activity<\/strong>. Of course, the higher the concentration, the faster it will take effect. Be wary though, as if left longer than required, chlorine solutions can corrode equipments faster.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Other_factors\"><\/span>Other factors<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>There are certain products like vegetables that have higher surface area and uneven surfaces. <strong>Applying chlorine to such may not be effective. If this is the case, surfactant can solve this by lowering the surface tension.<\/strong><\/p>\n\n\n\n<p>Most commercially available chlorine (bleaches) intended for household use may contain additives like thickeners and scents and therefore not classified as food grade. <strong>Chlorine for making  sanitizing solution must be pure in order to be classified as food grade material<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Preparation_of_chlorine_concentration\"><\/span><strong>Preparation of chlorine concentration<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>As a general rule,<strong> you can apply chlorine solution of 50 ppm (parts per million) up to 200 ppm  to products for washing and food contact surfaces like tables, chutes and other processing equipment<\/strong>.  The 200 ppm is the maximum allowable strength as per <a href=\"https:\/\/www.accessdata.fda.gov\/scripts\/cdrh\/cfdocs\/cfcfr\/CFRSearch.cfm?CFRPart=178\">Code of Federal Regulations Title 21 Part 178<\/a> of US FDA.<\/p>\n\n\n\n<p>Most sodium hypochlorite for household use is 5% chlorine.  For industrial use, sodium hypochlorite trade strength comes at around 12% to 15%. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Computation\"><\/span>Computation<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Say for example you want to prepare 100 liters of chlorine solution with strength of 200 ppm from an industrial 12.5% hypochlorite (NaOCI). You want to know much hypochlorine solution (by volume) you need to add to your working solution. <\/p>\n\n\n\n<p>First, define your numbers to work with.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td>Initial chlorine concentration<\/td><td>125,000 ppm (converted)<\/td><\/tr><tr><td>Initial chlorine volume to add<\/td><td>?<\/td><\/tr><tr><td>Final chlorine volume desired<\/td><td>100,000 ml (converted)<\/td><\/tr><tr><td>Final chlorine volume concentration<\/td><td>200 ppm<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><gwmw style=\"display:none;\"><gwmw style=\"display:none;\"><\/p>\n\n\n\n<p>Do the formula.<\/p>\n\n\n\n<p>Initial chlorine concentration * Initial chlorine volume to add (?) = final chlorine volume desired * final chlorine solution concentration desired<\/p>\n\n\n\n<p><gwmw style=\"display:none;\"><gwmw style=\"display:none;\"><\/gwmw><gwmw style=\"display:none;\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"600\" height=\"355\" src=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/05\/Add-a-subheading.png\" alt=\"Chlorine solution formula\" class=\"wp-image-11395\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/05\/Add-a-subheading.png 600w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/05\/Add-a-subheading-300x178.png 300w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/05\/Add-a-subheading-101x60.png 101w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2021\/05\/Add-a-subheading-152x90.png 152w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>So to prepare 100 liters of 200 ppm chlorine concentration, you need to add 160 ml of 12.5 % hypochlorite (NaOCI) with warm water. Once your 200 ppm chlorine solution is ready, you can further dilute it accordingly, depending on its intended use.<\/p>\n\n\n\n<p>Use the above formula according to your need.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Checking_the_level_of_chlorine\"><\/span><strong>Checking the level of chlorine<\/strong><gwmw style=\"display:none;\"><gwmw style=\"display:none;\"><\/gwmw><gwmw style=\"display:none;\"><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>You may have prepared your chlorine solution well, but the only way to be certain is checking it&#8217;s strength. And over time, the strength of chlorine solution weakens as you use it. It is necessary to check it at regular intervals to ensure its effectiveness. <strong>Using test kits or test strips, you can determine the active chlorine level and the pH.<\/strong><\/p>\n\n\n\n<p>Nowadays, it is easy to find stores online that sell test kits or test strips. Just make sure the legitimacy. But I suggest obtaining one directly from suppliers.<\/p>\n\n\n\n<p>I<strong>n choosing test kits or test strips, you would want one that mainly measure the free chlorine available instead of the total chlorine.<\/strong><\/p>\n\n\n\n<p>Free chlorine is the amount of chlorine that is ready to neutralize contaminants like microorganisms while the total chlorine includes both free chlorine and combine chlorine, the chlorine that already interacted with contaminants and is considered no longer useful.<\/p>\n\n\n\n<p>Checking the concentration commonly involves color change in the sample solution according to its concentration level and this result is compared using a chart or color meter that comes with the test kits or test strips. <\/p>\n\n\n\n<p>Remember, when purchasing test kits or test strips, make sure they can do your requirement because there are some that can only read 100 ppm maximum.<\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>I hope you find this Guide to Using Chlorine in the Food Industry article helpful.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are many key points that one must keep in mind when handling chlorine. Read this guide to using chlorine in the food industry.<\/p>\n","protected":false},"author":2,"featured_media":1609,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[636],"tags":[757,758,759],"class_list":["post-1608","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-science","tag-chlorine","tag-sanitation-chlorine","tag-ssop-food-industry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Guide to Using Chlorine in the Food Industry - The Food Untold<\/title>\n<meta name=\"description\" content=\"There are many key points that one must keep in mind when handling chlorine. 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