14% Sodium Hypochlorite Solution
Sodium Hypochlorite is a powerful disinfectant; it is effective against a wide spectrum of micro- organisms, including vegetative and sporing bacteria, moulds and mould spores, yeasts and viruses. Sodium Hypochlorite also removes staining, flavouring and odours.
In use concentrations of Sodium Hypochlorite are application dependent and should be established during trials. A 1% v/v solution of Sodium Hypochlorite delivers approximately 1800 ppm available Chlorine.
Cleaning temperatures should be optimised during trials. However, it is not advisable to use chlorinated products above 50°C.
Sodium Hypochlorite is not normally used for direct food contact, but can be used for vegetable and produce washing applications.
Sodium Hypochlorite is used as a disinfectant following thorough cleaning and rinsing. Recommended use concentration is 50 ppm to 500 ppm Av. Cl (0.03% to 0.3% v/v), with a contact time of 15 to 20 minutes. On food contact surfaces, the surface should be rinsed with potable water after a contact time of 15 to 20 minutes.
Sodium Hypochlorite is used as a drain disinfectant and is very effective against Listeria. However, heavy soiling in drains will neutralise the antimicrobial activity. It is recommended that drains are flushed with water before dosing with Sodium Hypochlorite at 50 ppm – 500 ppm. It is essential to check that acid is not being released to a common or interlocking drain.
Vegetable and produce Washing
Sodium Hypochlorite can be used for vegetable washing at 50 ppm to 200 ppm free Chlorine. In this application it is recommended that the pH is controlled to between 7 and 8, using food grade Citric Acid for maximum efficacy. It is essential that the pH is controlled using a well maintained, automatic dosing system; if the pH is allowed to drop below 6 the combination of acid and Sodium Hypochlorite will release Chlorine Gas. It is recommended that following washing the vegetables are spun dried or washed in potable quality water.
For non-rinse applications, it is the responsibility of the end user to confirm that produce is free from residues.