Chlorine react with tissue water to form hydrochloric and hypochlorus acid.thus a patent irritant of the eyes.

skin and mucous membren and respiratory tract.injury is directly prortional to the concentration of the gas duretion of contect and water content of exposed tissue patients with preexisting. Usesmanufacture of chlorinated organic chemicals such[vinyl chloride monomer carbon tetrachloride,perchloroethylene,1,1,1-trichloroethene,chlorobenzene,chloroprene and epichlorohydrin]organic chemical such as propylene oxide and glycols.and chlorinated inorganic chemicals[sodium hypochloride,. Hcl hypochlorus acid,sulfur chloride,phosphorus chloride,titanium chlorides and aluminium chloride CCOHS.it is widly used as a bleaching agent.inthe manufacture of pulp and paper in bleaching textile and fabrics refrigerants propellant household and commercial bleachs detergents for automatic dishwashes antifreeze antiknock ,compound plastics,synthetic rubbers adhesives and pharmaceuticals.for drinking and swimming water purification,sanitation of industrial and sevage wastes.and in the degassing of aluminium metal. COHS- =high risk circumstance of poisoning household exposures.the mixing of household cleaning agents.for exa-bleach and acids may librate chlorine gas.environmental exposures;spills and traffic accidants. Refferance;---bherer L,Cushman R, Couteau Ji Cate G CL..compound are widly used-food industry to kill bactiria and disinfect,include treating pasteurizer cooling water,washing fruit and vegetables and disinfecting food contact surface. Cl is usually combind with inorganic compound such as Na,or Ca to produse hypochlorites.which are effective disinfectants.Cl mixed with Na is aliqvid bleach known as Na hypochloride Naocl.Cl mixed with Ca is usually in granular or tablet from and is called calcium hypochlorite Ca[ocl]2 .Cl may also be available as chlorine dioxide[Clo]2 however hypochlorites are the most active of the chlorine compounds. Factor affecting the chlorine efficacy 1]presence of organic material-org.. material such as food residues drcreases the Cl efficacy. For proper disinfection use Cl on cleaned surfaces only make sure your org..material residues including fat and protein,before you apply Cl as a sanitization. 2]the pH of aCl solutionthe leval affects the antimicrobial activityuse Cl a pH range of 6.5 to 7.0 for optimum antimicrobial activity at pH value 4.0.hyposolution are most effective but very unstable.at high pH value the efficacy of chlorine reduced.if you are use highly alkaline cleaner to remoue protein and fat recidues. 3]tempgeneraly Cl antimicrobial activity increase with earmer temp..however at high tempCl compound may related Cl gas.which is potencial of corrosion also increase as tempgo up. 4]concentration-higher concentration of Cl increases the effectiveness of killing organisms however gigh concentration of Cl are not recommended bcz corrosion explosions and adversely affect the health of workers.a Cl concentration 200 parts per million is recommended to disinfect food contact surfaces including eqvipment and tables. 5]contect time-the bacteridial activity increases with longer exposure time.if the Cl you are using does not exceed 200 ppm,no rinsing of the surface is required.it using stronger than 200 ppm.rinse the surface with clean water after a few minut of applied let the Cl solution stay in contact with eqvipment

for more then 30 min or fit. What Cl does and does not does not. Cl is good antibimicrobeal and sanitizing agent.in high enough concentration it kills bacterial cells on contact.it is less effective against bacterial cells on contact.it is less effective against bacterial and fungal spores but given enough time and concentration.Cl will kill spores too,Cl can help prevent buildup of biofilms on machinery and can prevent prolification of microorganism in wash water ifact the gretest benefits of Cl in most operation is that it keeps the wash water clean so that product does not become contaminated by microbes in the water. Cl is not a sterilant while it can reduse microbial populations on produse it will not make produse microbe free .Cl has virtually no penetrating action so it is not effective against internal fungi and bactiria while Cl can help prevent postharvest disease by keeping the wash water clean it will not cure diseased product that has already been infected in the field or during processings. Cl has not residual effect it will not prevent recontamination.after washing prevention of recontamination must be accomplished through core in handling and through a comprehensive pragramme of worker and facility sanitation.Cl will not con fer any benefits if the wash water is not kept relatively clean and free of organic matter if the pH of the water is high,if the concentration is active. Cl[hypochlorous acid]is not high enough or if the Cl is not allowd to contact the product for enough time.if the chlorination system is properly monitored and operated Cl can be properly monitored and separated.Cl can be usefull part of product sanitation. . refferance-Devon Zagory pH.D.[senior vice precident for food safty and qvality programs] Chlorine react with tissue water to form hydrochloric and hypochlorus acid.thus a patent irritant of the eyes.skin and mucous membren and respiratory tract.injury is directly prortional to the concentration of the gas duretion of contect and water content of exposed tissue patients with preexisting. Usesmanufacture of chlorinated organic chemicals such[vinyl chloride monomer carbon tetrachloride,perchloroethylene,1,1,1-trichloroethene,chlorobenzene,chloroprene and epichlorohydrin]organic chemical such as propylene oxide and glycols.and chlorinated inorganic chemicals[sodium hypochloride,. Hcl hypochlorus acid,sulfur chloride,phosphorus chloride,titanium chlorides and aluminium chloride CCOHS.it is widly used as a bleaching agent.inthe manufacture of pulp and paper in bleaching textile and fabrics refrigerants propellant household and commercial bleachs detergents for automatic dishwashes antifreeze antiknock ,compound plastics,synthetic rubbers adhesives and pharmaceuticals.for drinking and swimming water purification,sanitation of industrial and sevage wastes.and in the degassing of aluminium metal. COHS- =high risk circumstance of poisoning household exposures.the mixing of household cleaning agents.for exa-bleach and acids may librate chlorine gas.environmental exposures;spills and traffic accidants. Refferance;---bherer L,Cushman R, Couteau Ji Cate G CL..compound are widly used-food industry to kill bactiria and disinfect,include treating pasteurizer cooling water,washing fruit and vegetables and disinfecting food contact surface. Cl is usually combind with inorganic compound such as Na,or Ca to produse hypochlorites.which are effective disinfectants.Cl mixed with Na is aliqvid bleach known as Na hypochloride Naocl.Cl mixed

with Ca is usually in granular or tablet from and is called calcium hypochlorite Ca[ocl]2 .Cl may also be available as chlorine dioxide[Clo]2 however hypochlorites are the most active of the chlorine compounds.Factor affecting the chlorine efficacy 1]presence of organic material-org.. material such as food residues drcreases the Cl efficacy. For proper disinfection use Cl on cleaned surfaces only make sure your org..material residues including fat and protein,before you apply Cl as a sanitization.2]the pH of aCl solutionthe leval affects the antimicrobial activityuse Cl a pH range of 6.5 to 7.0 for optimum antimicrobial activity at pH value 4.0.hyposolution are most effective but very unstable.at high pH value the efficacy of chlorine reduced.if you are use highly alkaline cleaner to remoue protein and fat recidues. 3]tempgeneraly Cl antimicrobial activity increase with earmer temp..however at high tempCl compound may related Cl gas.which is potencial of corrosion also increase as tempgo up. 4]concentration-higher concentration of Cl increases the effectiveness of killing organisms however gigh concentration of Cl are not recommended bcz corrosion explosions and adversely affect the health of workers.a Cl concentration 200 parts per million is recommended to disinfect food contact surfaces including eqvipment and tables. 5]contect time-the bacteridial activity increases with longer exposure time.if the Cl you are using does not exceed 200 ppm,no rinsing of the surface is required.it using stronger than 200 ppm.rinse the surface with clean water after a few minut of applied let the Cl solution stay in contact with eqvipment for more then 30 min or fit