Oxidation Reduction Potential (ORP) is a measure of the effectiveness of free chlorine. In food processing plants studies indicate that when ORP is maintained at levels >665 the survival rates for pathogens decreases sharply. At >665 E.coli survival is <10s, salmonella <20s, listeria monocytogenes <20s and thermotolerant coliform <20s.

Therefore, monitoring ORP and pH in combination can be a powerful and effective tool to improve food safety. If you would like to know more about ORP monitoring and its advantages over tradition methods contact Data Acquisition Networks today. DAN provides a range of data loggers that can be used cost effectively to assist your company to manufacture food product to the very highest standards of safety.

This entry was posted on Friday, July 4th, 2008 at 11:19 am and is filed under Data Loggers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.