Tristel Keeper
Water & Food Processing
The availability of clean, fresh and safe water whether it is for drinking, bathing or food processing is critical to human health.
Chlorine dioxide was first used as an alternative for water treatment in 1944 and has been used on a large scale since 1956 when it was first implemented by Belgium as a wide scale chemical disinfectant. The use of chlorine dioxide for water treatment ensures effective removal of waterborne organisms such as Legionella, Cryptosporidium and E. coli. In addition to its superior biocidal efficacy, chlorine dioxide does not form unwanted by-products such as chloramines or trihalomethanes (THM’s) and will not leave a residual taste or odour such as that which is associated with the use of chlorine.
Chlorine dioxide is recognised and approved within the United Kingdom, Europe and the United States for the treatment of water and for food contact.
