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Applications and Common Uses

Chlorine Dioxide Application Chart

Common Uses and P.P.M. General Reference Guide  This chart is for general reference only. Some applications such as commercial water applications may require a different ppm or CT time depending on the specific application, amount of contamination, and microbes being targeted.

This chart is representative of the amounts of chlorine dioxide known to be used for applications based on product information, EPA, and FDA reports.

PLEASE NOTE: OUR PRODUCTS ARE NOT REGISTERED BY THE E.P.A. AND ARE OFFERED ONLY FOR USE AS AN ONSITE METHOD TO GENERATE OR USE SMALL AMOUNTS OF CHLORINE DIOXIDE FOR CONSUMER USE. END APPLICATION IS THE RESPONSIBILITY OF THE CONSUMER.  WE MAKE NO CLAIM AS TO THE EFFICACY OF OUR PRODUCTS.                                          

   PPM    
Contact Time
 
Sanitizer
for hard Surfaces
15 5 min Previously cleaned utensils
Food Preparation Areas
Cutting Boards
Beverage Dispensers
Food Processing Equipment
Beer Processing Equipment
Food Conveyor Belts
Disinfectant      
for Hard Surfaces
150 10 min Hard Surfaces in:
Hotels
Factories
Hospitals
Sick Rooms
Ships
Schools
Clean Rooms
Any other contaminated areas
Disinfectant      
for clean, in place potable water systems
100 10
min
Use to disinfect lines in fountain drink, or any other beverage preparation, transfer, or storage device. 
Anti Microbial and General Cleaner
for clean, in place potable water systems
50 N/A Reduces Microbial Activity, Cleans Deodorizes, and removes organic matter in Stored Potable water, and the lines for fountain drink, or any other beverage preparation, transfer, or storage device. 
Anti Microbial and General Cleaner
non-potable water systems in Horticulture
Applications
5 N/A Reduces Microbial Activitity in non-potable wate used for cut flower, prevents microbial transfer from water to flower, Extends shelf life of Cut Flowers.
Disinfectant, Sanitizer, Algaecide, Fungicide,
for Horticulture and Greenhouse non-potable water storage and systems
      
50
100
20
50
.25 
20 min
10 min
5 min
12 hours
continuous
Disinfect
Disinfect
Sanitize
Treat, control, prevent
Prevent and inhibit re-growth
Fruit and Vegetable wash to extend freshness 5 1 minute Reduces Micro Organisms and Spoilage
Spray or Dip, Follow with rinsing, blanching, canning, or cooking
Poultry Processing 3 continuous Chill water at no more than 3ppm
Processing water may leave no more than 3ppm    residual.
Potable Water Treatment 1-2
.08
continuous
residiual
    Controls Microbal activity
    Oxidant Disinfectant
    * variable due to conditions
Wastewater 5 continuous
residiual
   Oxidizes and Deodorizes

This chart is a work in progress.

This chart is representative of the amounts of chlorine dioxide known to be used for applications based on product information, EPA, and FDA reports. Full chlorine dioxide chart can be found  page 93.

A full list of Federal Regulation Codes on Chlorine Dioxide.

Although we believe this chart to be accurate to the best of our knowledge, we make no guarantees. *Some applications may require adjustment to PPM and CT due to conditions such as contamination level, and type of pathogen targeted

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