Air Disinfection with Chlorine Dioxide against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis

The air environment is an integral part of the technological process at food industry enterprises, where compliance with strict sanitary and hygienic standards is a mandatory condition. Microbial contamination reduces the quality and shelf life of the finished product. Moreover, it can be a potential threat to consumers’ health. In this regard, microbiological control and regular disinfection are the most important elements of the production process. Aerosol sprays reduce microbial load in the air. For instance, chlorine dioxide (ClO₂) sprays are known for their wide range of antimicrobial effects at industrial premises. This study assessed the bactericidal and sporicidal action of chlorine dioxide against such opportunistic, harmful, and sanitary-indicative microflora as Staphylococcus aureus, Bacillus subtilis, and Escherichia coli. The research tested two concentrations of chlorine dioxide: 0.25% and 0.50%. At 0.50%, the spray was able to eliminate 99.0% of bacterial load, which corresponded to the regulatory requirements for the air environment in food production facilities. Chlorine dioxide confirmed its high efficiency in combating microbial contamination, including resistant spore forming forms of bacteria. It demonstrated good prospects as air disinfectant at dairy processing enterprises: chlorine dioxide sprays minimized the risks of microbial contamination, ensuring compliance with the strict quality and safety standards for dairy products.