5 Rules of Food Safety


Written By: Selective Micro Technologies


Food illness resulting from contaminated food or food contact surfaces is a direct result of improper handling, hygiene and/or sanitization technique. Food safety measures can effectively reduce the number of food related illnesses, of which can also be related to misuse of chemicals used for sanitization. Many common use chemicals, such as chlorine bleach and formaldehyde present the added concern of potentially forming carcinogens if accidentally ingested. Therefore, it is important to consider more benign, yet highly effective chemicals for sanitization such as pure chlorine dioxide, an FDA approved and EPA registered disinfectant; pure chlorine dioxide is a well-known environmentally-aware, noncorrosive sanitizer for both foodstuffs and food contact surfaces.

Keep the Surface and Air Clean in the Health care Environment


healthcareWritten by: Selective Micro Technologies
Health care professionals understand the significance of proper disinfection techniques. Pure chlorine dioxide is quickly becoming a preferred method for such disinfection because: it exists as a gas in its natural state, is highly soluble in water, and presents a noncorrosive, easy-to-use and more effective alternative than chlorine bleach.

Selectrocide Chlorine Dioxide in Horticulture Applications


SMT horticulture selectrocide

Of the many challenges confronting the floriculture industry, among the most problematic, most costly, most nettlesome, and most resistant to countermeasures is controlling algae. Algae can establish visibly noticeable populations on almost every surface in a greenhouse: sand, gravel, concrete, construction materials, misting nozzles, evaporative cooling pads, and on glazing materials used on structural components. Pictured below is an irrigation line fitting that, as a result of leaking, has developed an advanced mat of algae on its outer surface.