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19Clean is second-generation stabilized chlorine dioxide, and it is totally different than general agent type chlorine dioxide. This product has been improved for more than 28 times by R&D team of the original manufacturer before it is launched to the market. The original solution will be used directly after dilution, it is colorless and odorless; meanwhile, when it is used under universal sterilization concentration, the total viable bacterial count of the food can be reduced by 1000 times; meanwhile, no by-products such as hypochlorous acid and bromate will be generated during the reaction process, in addition, there is no disadvantages such as irritation, corrosion and chlorine residue.

This product is formed by unique recipe of inorganic bacteria-resistant molecule such as GRAS 6.5% Stabilized Chlorine Dioxide, stabilizer NaHCO₃, Na₂CO₃ and chelating agent. Within temperature range of 0℃~ 60℃, it has stable quality. In its appearance, it is yellow-greenish transparent liquid, when it is used based on the suggestion, it can kill E coli, coliform, Salmonella, Staphylococcus aureus with fatality rate of 99.999%.

The main component is Stabilized Chlorine Dioxide. The original solution is yellow-green and clear liquid with a light chlorine smell. It is colorless and odorless at the applied concentration. It is used in a neutral and weak alkaline state without irritating corrosion.

This product is stable in the range below 40°C. The mechanism of bactericidal action is to react to the amino acids in microbial protein, making it oxidative and decomposing, so that it can no longer proliferate and divide, and exchange essential electrons through oxygen. Therefore, 19Clean basically has no effect on the cell structure of higher animals. Will not react with organic carriers to produce other by-products. After 19Clean reacts with bacteria and sulfides, the remaining products are harmless substances such as water, sodium chloride, organic sugar and trace carbon dioxide.

Although the various types of disinfectants or detergents currently on the market have their own advantages, in general, they are still nothing more than selective disinfection, incomplete disinfection, pH adjustment, and easy Reacts with organic matter, reduces the effect, is prone to problems such as drug resistance, foam residue, chemical toxicity residue and corrosion irritation.

It can effectively and quickly kill all major pathogens.

The toxicity of 19Clean is extremely safe to the human body. 2000ppm 19Clean applied to the depilated skin of New Zealand white rabbits for 72 hours without irritation, redness and swelling. According to the above data, the toxicity of 19Clean is extremely safe to the human body. (Note: It is recommended not to exceed 500ppm after dilution)

The sterilization mechanism is not affected by feces, urine, blood and other organic carriers.

It is colorless, odorless, non-foaming, and convenient to use.

The pathogen is not resistant to 19Clean. (Because the sterilization of this product is carried out by oxidative chain scission)

In line with safety and economic benefits.

After fresh fruits and vegetables are picked from the roots or stems, they cannot deliver water and nutrients from the rhizomes, nor can they perform photosynthesis. In order to survive, they absorb oxygen from the surface and leaves. The enzymes in the fruits and vegetables themselves acidify the oxygen and cause amines. The acid burns and emits carbon dioxide. This enzyme is acidified, and the ethylenic gas produced by burning amino acid is released from the surface and leaves, thus destroying the freshness of fruits and vegetables. Another reason is water loss. Generally, when fresh fruits and vegetables lose 5% of their water, they cannot return to their original state even if they are refilled with water.

(The data shows that only spinach can tolerate 20% water loss.) Therefore, if the water holes in the leaves can be closed to reduce the water loss of fruits and vegetables, the freshness can be avoided.

In addition, there is another main factor affecting the freshness of fresh fruits and vegetables, that is, bacteria attached to the surface of the stomata of fruits and vegetables (including bacteria contained in the water attached to the surface). If this point can be targeted-that is to kill bacteria, it can maintain the freshness. 19Clean can meet this demand, because after the product is cleaned by 19Clean, it reacts to generate nascent oxygen, causing the fruits and vegetables to react instinctively to close the water pores on the leaf surface. In this way, the release of the ethylenic gas that reduces the freshness is delayed, and at the same time the bacteria attached to the stomata and the surface water of the leaves are eliminated, so the effect of preserving and maintaining the freshness of fruits and vegetables can be achieved.

In the natural environment, it can be decomposed by itself, and there is no pollution problem. (The remaining products are water, sodium chloride, organic sugar and carbon dioxide.)