The difference in production methods on the properties, stability, corrosivity, and antimicrobial activity of chlorine-based sanitizers
Waters, Brian Wayne
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Chlorine-based sanitizers, such as electrolyzed oxidizing (EO) water, are used for the sanitation of food contact surfaces and the prevention of cross contamination in various food processing settings. Several different chlorine species are present in EO water, and these chlorine species are important to the antimicrobial efficacy. Measurements of free and total chlorine, hypochlorous acid (HOCl), hypochlorite ion (OCl-) and chloride were conducted on chlorinated water and EO water solutions using a variety of commercially available methods. The chlorinated and EO water solutions differed by pH, initial free chlorine concentration, chloride concentration and organic compound concentration. It was discovered that these factors influenced the methods used to measure the various chlorine species by differing amounts. The data from this study will help in determining the appropriate methods of measuring free chlorine, total chlorine and chloride in chlorine-based sanitizers under various conditions.