Iodine Sanitizer

IODINE SANITIZER
Active Ingredients:
Iodine (from Nonylphenoxypoly (ethyleneoxy) ethanol-iodine complex.... 1.75%
Other Ingredients.......................................................................................98.25%
Iodine Detergent - Sanitizer and Germicide
PURPOSE AND USE:
IODINE SANITIZER is recommended for cleaning, sanitizing or disinfecting all types of food and beverage equipment in dairies, dairy farms, food plants and breweries. It may also be used as an udder wash when used at concentrations of 25 ppm titratable iodine, 1 fl oz/gal (1.6 mL/L).
FEATURES/BENEFITS
Iodine Sanitizer Broad spectrum disinfectant
Yellow Solutions Visual indication of Iodine
Complexed Iodine Low Odor level
Hard Water Tolerance Effective in water up to 30 grains per gallon hardness (500 ppm CaCo3)
DISCUSSION
IODINE SANITIZER is an iodophor sanitizer. Iodine, the active sanitizing agent, is chemically complexed to nonionic surfactant. In this form, the iodine is more stable, less corrosive and less volatile than in simple iodine solutions; yet it retains germicidal activity in acidic media.
IODINE SANITIZER is an acid sanitizer. It can be used to combine the acid rinse and sanitizes cycles of CIP systems. The surfactants in U-BF act as detergents and wetting agents to penetrate films and improve cleaning.
IODINE SANITIZER can be used as a germicide as well as a sanitizer. Evaluations of germicide are more stringent than for sanitizers. In the standard laboratory test (A.O.A.C. Use Dilution Test), a germicide must destroy all the standard test organisms; whereas in the A.O.A.C. Germicidal and Detergent Sanitizers method, a sanitizer reduces the bacterial population to a level recognized as relatively safe in terms of public health requirements.
AUTHORIZATION:
IODINE SANITIZER has the following government agency authorization: D2. Sanitizers for all surfaces not always requiring a rinse.
Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. A potable rinse is not required following use of these compounds for sanitizing previously cleaned hard surfaces provided that the surfaces are adequately drained before contact with food so that little or no residue remains which can adulterate or have deleterious effect on edible products. These compounds may be used for microbial control on ceilings, walls at concentrations considerably higher than those allowed for sanitizing food contact surfaces without a potable rinse unless,, in the opinion of the Inspector-In-Charge, such use may result in contamination of food products. A potable water rinse is required following the use of these compounds under conditions other than those stated above.
Corrosion Data:
IODINE SANITIZER is non-corrosive to stainless steel when used as directed. Like other Iodine products, it is not recommended for aluminum, tin, brass, chrome plate and copper unless exposure is limited. Due to the volatility of Iodine, do not sanitize hot enclosed equipment surfaces such as those in silos or closed tanks. Pitting corrosion may result when the surface temperature of this equipment exceeds 110 degrees Fahrenheit (43 degrees C).
PROPERTIES OF CONCENTRATE:
Form Dark Brown Liquid
Odor Strong Iodine
Average Specific Gravity 1.14
Freeze Point 28 degrees Fahrenheit (-2C)
Phosphates as P, %5.9
Ph, 1% solution nominal 2.8
DIRECTIONS FOR USE:
It is a violation of federal law to use this product in a manner inconsistent with it's labeling.
For disinfection, remove gross filth or heavy soil. Apply IODINE SANITIZER with a cloth, mop or mechanical coarse spray device. When applied with a spray device, surface must be sprayed until thoroughly wetted. Treated surfaces must remain wet for 10 minutes. Fresh solution should be prepared daily or more often if the solution becomes diluted or soiled.
IODINE SANITIZER is a proven One Step cleaner-disinfectant-sanitizer-deodorizer in the presence of moderate amounts of organic soil and 400 ppm hard water.
Disinfection: Hospitals, Veterinary Clinics, Other Health Care institutions, Industry, Institutions, Schools, Farm Premises and Poultry Houses.
Remove gross filth or heavy soil. Apply ½ oz (4-1/2 tsp) per gallon IODINE SANITIZER to walls, floors, and other hard inanimate non-porous surfaces such as tables, chairs, counter tops, tile, porcelain and bed frames. Allow surfaces to remain wet for at least 10 minutes. For heavily soiled areas, a preliminary cleaning is required.
For FARMS AND POULTRY use, prior to disinfection, all poultry, other animals and their feeds must be removed from the premises. This includes emptying all troughs, racks and other feeding and water appliances. Remove all litter and droppings from floors, walls and other surfaces occupied or traversed by poultry, or other animals. (NOTE: In the EPA documentation it explains that removal of animals is to insure thorough saturation of area being disinfected.)
After 10 minutes disinfection, ventilate buildings, coop and other closed spaces. Do not house poultry, or other animals or employ equipment until treatment has been absorbed, set or dried.
Sanitizing: Meat and food processing equipment and utensils: Remove heavy soils by flushing, scraping, or mopping. Wash with 1 oz ((9 tsp) IODINE SANITIZER per gallon of water. Rinse with clean water and sanitize surfaces with 1 oz IODINE SANITIZER per 5 gallons of water (25ppm titratable Iodine). Surface should remain in contact with solution for 1-2 minutes. Drain well and air dry. No potable water rinse is required.
Sanitizing Food Grad Egg Shells: To sanitize clean egg shell intended for food or food products, spray with a solution of 1 oz of product in 5 gallons of water (providing 25 ppm active). The solution must be equal to or warmer than the eggs, but not to exceed 130 degrees F. Wet eggs thoroughly and allow to drain. Eggs that have been freshly washed may be sanitized with this compound only if the eggs are rinsed prior to application of the compound. A subsequent potable water rinse is not required. Eggs must be reasonably dry before casing or breaking. The solution must not be reused for sanitizing eggs.
Hand Sanitizing: In food handling and meat cutting operations. Rinse and immerse hands in a 1 oz IODINE SANITIZER per 5 gallons o f water solution (25ppm titratable Iodine).
Sanitizing Poultry Drinking Water - Add 1 oz. Of Iodine Sanitizer per 10 gallons of drinking water (12.5 ppm titratable Iodine).
Show Bath Sanitizer: To prevent tracking harmful organisms into animal areas, scrape shoes and place in a 3 oz per gallon solution of Iodine Sanitizer for 30 seconds prior to entering area.
Disinfectant Cleaned Equipment - Food Processing Equipment, Floors and Walls:
Thoroughly wet or immersed previously cleaned and rinsed surfaces with 1 fl oz IODINE SANITIZER and 5 gallons of water (25ppm titratable iodine) for 10 minutes. Drain and allow to dry.
Sanitizing of Manually Cleaned Equipment - Tanks, Vats, Utensils, Brushes and Food Processing Equipment:
1. Rinse with warm water immediately after use
2. Wash with recommended product. Rinse with clear water. Drain.
3. Sanitize and acid rinse by immersing in a solution of 1 fl ounce of IODINE SANITIZER in 10 gallons of water (12.5 ppm of titratable iodine). Expose for 2 minutes or as specified by local regulations.
4. Allow to drain and air dry on a clean rack or support. Protect from dust and dirt. (Where required by local or state regulations, sanitize immediately before reuse.)
Manufactured by Thatcher Company