Switch from a Bleach-based to NaDCC (Sodium Dichloroisocyanurate) Sanitization Process in Breweries
Commonly used sanitizers in breweries are often bleach-based or contain chemicals such as phosphoric acid and sulfonated oleic acid. Phosphoric acid can irritate the skin and eyes, and it has a heightened potential to cause birth defects, impact various organs, and damage the nervous system of those exposed to it. Converting to a sanitizing system that produces hypochlorous acid from NaDCC tablets can assist in avoiding dangerous exposures and water pollution in breweries.
NaDCC, which is found in products such as Bru-Tab and Pur-Tab, creates an available chlorine solution that is very efficient in the disinfection and sanitization of a range of microorganisms. NaDCC is different from bleach which has a high pH of around 12; NaDCC has a pH of approximately 6.5 when dissolved in water which reduces its effect on surfaces and skin. Also, it discharges about 50% of the total chlorine in water as free available chlorine (FAC), which is an effective disinfection compound. Since the FAC is used up in the disinfection process, the NaDCC continues to release chlorine, thus sustaining the 50/50 ratio in solution for longer disinfection power than bleach.
Besides being efficient and safe compared to the previous method, NaDCC tablets are also more sustainable. They are compact in form, thus occupying little space in the warehouse, and require little carriage as compared to bleach and other liquid disinfectants. Thus, switching to these kinds of cleaning agents helps the facility to improve employee health and also reduce the pollution footprint of the facility.
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