- Greenhouse temperatures are perfect conditions for growing bacteria in idle plant water feed lines.
- Traditional water treatment chemistries cause bleaching and discoloration of vegetable plants, leaves and stems.
- Abandoning a water treatment program leads to sales of produce already contaminated with listeria, salmonella and e.coli.
Existing water conditions at farms can vary widely. Germ rates can be low (even 1 CFU/ml), average (100-500 CFU/ml) or high (60,000 CFU/ml). Even if there is a low microbial cell count in the incoming water, most water systems are still plagued by a phenomenon called biofilm. Biofilm is composed of mineral deposits on the inner pipe surface of drinker lines creating an environment in which bacteria (E-coli, etc.) and other microorganisms can thrive. Since 95% of all microorganisms are hiding in the biofilm, removal of the biofilm is imperative for securing persistent microbiological control of the drinking water. Slime grows very quickly in water systems. Planktonic cells flowing in the water clot together and form a layer of sessile cells, which attach to the inner walls of tubes and pipes. Colonies of cells grow rapidly, and attract more planktonic cells. The slime can grow and block free water flow, and forms a contamination which undermines water quality and jeopardizes flock health. In existing water distribution systems, the distribution pipes are permanently contaminated with slime. This is not separated, broken down or permanently removed by chlorine or hydrogen peroxide.
The following features and benefits make chlorine dioxide the biocide of choice for poultry farmers:
- Approved for drinking water intended for human consumption;
- No generation of unwanted, harmful by-products, such as carcinogenic and toxic compounds.
- No corrosion of aluminum, carbon steel or stainless steel at concentrations below 100 ppm;
- Does not react with ammonia and most organic compounds;
- Effective in removal of iron and manganese compounds;
- Removes all biofilm from water distribution systems, the main source of infections;
- Destroys algae-related taste and odor compounds;
- Effective against microorganisms (bacteria, viruses, protozoa, fungi, yeasts).
- No build-up of resistance by microorganisms;
- Effective against airborne pathogens when “misted”;
- Effective against all waterborne pathogens between pH 4 and 10;
- Reduced disease risks; lower to none E-Coli and Salmonella infections.
- Chlorine dioxide is very specific and enters into only a few side reactions when compared with chlorine, it does not chlorinate organics, therefore it does not form THMs.
- ClO2 dose not react with water it stays as inert gas in water making it more soluble and more effective.