Preventing Foodborne Outbreaks from the Farm to the Table


Written by: Selective Micro Technologies 

farm-tableConsider this fact: Nearly 40,000 people are sickened each year by salmonella alone, killing about 600 people. The Center for Disease Control estimates that infection control prevention efforts cost approximately more than $30 billion annually, a number which increases exponentially without some level of sanitization treatment. If a foodborne pathogen outbreak occurs, a protective zone may be established, which can hamper business activity. Furthermore, a swift recall may impact not only the supply chain vertical, but cost millions in damages regarding sickness and loss of revenue.

Preventive care is simple with the use of pure chlorine dioxide. Recall from an earlier blog that there are very high levels of corrosive chlorite in any impure formula of chlorine dioxide, of which is not only corrosive with use, but much less effective as a sanitizer. An effective treatment of pure chlorine dioxide is not only highly economical, but at a very low concentration can effectively reduce foodborne pathogens more so than high concentrations of chlorine bleach or peracetic acid. Use of pure chlorine dioxide reduces the level of food spoilage microbes on fruit and vegetables. Products from Selective Micro Technologies are EPA registered, FDA approved, and OMRI organic certified.

Please consider these facts no matter your designated preference of treatment or lack thereof: 

1) Water quality matters; outbreaks are commonly associated with water-borne pathogens which thrive in run off and recreational water.

2) Let’s face it, we all consume pathogens on a regular basis. However, doing nothing is a gamble. Sanitization treatment is necessary at some level or another.

3) Colony forming units (CFU’s) of bacteria and viruses multiply rapidly. Without proper treatment, a single unit may multiply into 100,000 within less than a standard work-shift.

4) Pure chlorine dioxide is an extremely effective, yet also very economical solution for treatment against food-borne pathogens; at pennies per gallon of treatment solution, foodborne pathogen safety risks can be eradicated before they become