Decontamination
At FSS, Inc., we strive to help our clients produce safer products for consumers, protect clients from brand-damaging events and make the busy lives of QA personnel a little easier. Not an easy task when the biggest threat to human health and food safety is invisible to the naked eye. Microbial contamination can cause serious health risks and even result in death from vulnerable consumers.
With the onset of Covid-19 and the continued improvements in awareness of microbial threats our Decontamination and Sanitizing services go hand in hand with our other food safety services. FSS, Inc. can help you reset your microbial count and prevent these outbreaks from forcing an expensive recall or potentially a brand devastating event. We use Chlorine Dioxide to fumigate a variety of difficult to clean equipment, spiral freezers, sterile environments and even entire facilities.
Chlorine Dioxide (CIO2)
Chlorine Dioxide (ClO2) gas is an unstable greenish gas and this is generated onsite. CD has an EPA# and has been recognized as a disinfectant since the early 1900s. Although Chlorine Dioxide has chlorine in its name, it is radically different. CD gas does not strongly react with other substances and oxygenates products vs chlorinating them. CD provides a 6-log reduction in bacterial endospores. Spores are the most complex, protected form of harmful bacteria and they are the most challenging to control. This level of inactivation is the difference between decontamination and sanitizing.
Ideal For Sanitizing
Thus the use of CD gas for decontamination is much more effective than many sanitizing processes and leaves behind no harsh residues since it is a true gas.
Chlorine Dioxide is ideal for sterilizing difficult-to-clean equipment or new equipment prior to startup. Flour bins, especially exterior flour bins often accumulate molds in the headspace due to condensation. FSS, Inc. can clean these silos and perform a decon treatment in less than 8 hours*. This helps reset the mold counts and also physically removes the build-up that may cause problems. These preventative applications can help keep operations moving and reduce the possibility of a foodborne illness outbreak or a brand-damaging event!