What happens when you start eliminating toxic chemicals from your food plant?
  • You improve taste and food quality
  • You increase consumer perception
  • You create a safer environment for your employees
  • You save water and help the planet
  • And…you save money

Learn about the Chemical-Free Solution

What’s the Harm of using Toxic Chemicals?

Join Us on the Path to Zero!

Learn about the Chemical-Free Solution

Did you know that there is a better non-toxic solution for food-safe disinfection?

It all starts with science. The BIOIONIX® patented technology advances food safety with a natural, non-chemical solution that uses electrolysis to generate SuperOxidants™, revolutionizing disease control from farm to table. The same solution that’s a part the human immune system can be used to create an artificial immune system for your food processing. This SuperOxidant solution destroys the DNA and RNA of pathogens all while being completely safe.

  • No PPE needed when handling
  • No special processes or added water needed for disposal
  • You can recirculate and reuse the disinfection created, saving water and helping the planet

5-Log Reduction Regulation

Many food companies, using chemicals had been achieving 2-3 log reduction. Now, in order to reach a 5-log reduction, food processors choosing to stick with Toxic Chemical Sanitizers will have to use EVEN more chemicals. That means more safety hazards, more chemical storage and disposal, more water waste and more harm to the planet.

Using a patented three-tier system, BIOIONIX naturally cleans brine allowing for > 7 log reduction of harmful bacteria, pathogens, and yeast/molds with no chemical additives. Doing so, your product can avoid absorption of microbial or chemical contaminants allowing you to preserve your product’s flavor and extend its shelf life in any dip, immersion, or spray application.

What’s the Harm of using Toxic Chemicals?

Many of the toxic chemicals used in food processing (like Peracetic Acid, Ammonia, Bleach, and others) not only compromise the food quality but also the safety of the employees working in the plants and have devastating effects on the planet. However, these same toxic chemicals have long been the standard for food safety to eliminate harmful pathogens like Ecoli, Salmonella, Listeria and others. Now, there’s not only a more effective way – but a safer way — to eliminate these pathogens from our food supply. It’s time for a change and we’re hopeful time for a movement “the Path to Zero Chemicals.”

The Dangers of the Toxic Chemicals – Bleach, PAA and Ammonia

Health Risks: Exposure to skin can cause burns and blindness. Exposure to these toxic chemicals in air causes immediate burning of the eyes, nose, throat and respiratory tract and can result in blindness, lung damage or death.

Food Quality Risks: Chemicals can compromise food quality like taste, texture, color/appearance.

Equipment Risks: These corrosive chemicals cause wear and tear on equipment, damage to drains.

Harm to Planet: These toxic chemicals require special requirements for disposal, like flushing with tremendous amounts of water to dilute. Water is our most-valued resource and the main one that many companies are being charged to save. Many food processors also face fines for disposal or have to ship truckloads of polluted water to disposal sites.

The cost in dollars is great, but the cost to employees and consumer perception is priceless.

Join Us on the Path to Zero

Join Us on the Path to Zero

Consumers are starting to look more into not just food ingredients, but also the processes to make food and the impact to our planet. They are going beyond the marketing speak and learning the truth behind the scenes and calling for a change. It’s not going to happen overnight, but we can all make a pledge, make that commitment to take the first step to learn. It all starts with understanding.

It’s time for a change and we’re hopeful time for a movement. Join us on “the Path to Zero Chemicals.”

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