Hyper Activated
  Chlorine Dioxid liquid

   BIOSTAFF®
      Activated
   Chlorine Dioxid liquid

  BIOSUKEGAWA®
    Stabilized
  Chlorine Dioxide liquid

    BIOTALK®
          

  
SUKEGAWA CHEMICALS CO.,LTD
                 

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Bio-Sukegawa Hygiene Sceience Society                        
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  【Introduction of the Products】

Japanese domestic chlorine dioxide (=ClO2) products is devided into 'stabilized', 'pure', acid' and do on.
According to our evaluation test, effect and stability is standalized.
Before you buy stabilized chlorine dioxide products, I recommend you to visit the manufacturer, see CEO, check manufcturing site and standard, performance evaluation sheet, the method of the concentrations check, stock stability and SDS. Make also sure to learn.

Chlorine dioxide is strong oxidizing agent, so explosion accident is likely to occur.

In order to take proud in all of Sukegawa Chemical's products, and in order to distinguish from other company's products, we call them as 'Sukegawa Chemical's Chlorine Dioxide' (=「助川化学の二酸化塩素®」)
The products are divided into the following categories.

 Stabilized Chlorine Dioxide 'BIOTALK®'

 Activated stabilized chlorine dioxide 'BIOSUKEGAWA®'

 Hyper activated stabilized chlorine dioxide 'BIOSTAFF®'

 Food additives : Sodium chlorite 'SUSUMUCHAN','MF' (BIOWE+®)

 Deordorization products 'BIOSUKEGAWA® TIGER'

 Acidified sodium chlorite 'SUKEBIOTALK®'

【Patent Information】

 

【Related Technology】

○Development of activators and sale together
 The key product is stabilized chlorine dioxide 'BIOTALK®'.
 With BIOTALK® and activators, you can expect from 2 to 250 times activation.
 All of activators are only for 'Sukegawa Chemical's Chlorine'(=「助川化学の二酸化塩素®」).

○Activators

'ME'・・・ 'ME'(BIOUS+®) and 'stabilized chlorine dioxide (=SCD)' comes into activated stabilized chlorine dioxide.

'MH'・・・'SCD' and 'MH' → for aquaculture water, bacteria elimination

'MK'・・・'SCD' and 'MK' →hyper activated SCD

'SX'・・・'hyper activated SCD' and 'SX' → 'hold back agent' of hyper activated SCD

'MF'・・・ food additives : 'SUSUMUCHAN' and 'MF'(BIOWE+®) and 'Ultrasonic irradiation(patented)'・・・Expiration of Patent Term
     → Better sterilization process of raw vegetable

'MFU'・・・food aditives 'SUSUMUCHAN' and 'MFU'(BIOWE+®) is only for disinfecting meat and processe meat products

There are lots of kinds of activators. Please feel free to contact.

Automatic infusion pump for on-site SCD generation

LEOSUKEGAWA® System Sequential deodorizing eqipment

 There are also peroxide products.
  ・・・ powder peroxide (sodium percarbonate, PC)
  ・・・ liquid peroxide (hydrogen peroxide) etc.

The field of stabilized chlorine dioxide 'BIOTALK®'

Suggestion ・・・ 'BIOTALK®' introduction

 No.1  Food processing

 No.2  Aquaculture

 No.3  Ordor control

 No.4  Hygiene paper, Sanitation paper

 No.5  Hyper washing bacterial elimination system → picture / Click here
      'BIOSUKEGAWA® Modern System U'

 No.6  Automatic infusion pump for on-site SCD generation

 No.7  Vaccine for 'new ulcer disease' in colored carp

 No.8  Update new patents in order.

 

Food additives】

Chlorine dioxide is approved for water treatment as oxidizer and disinfectant.
 (An official gazette: extra news in February 23, 2000 / H12・・・enforcement in April 1, 2000 / H12)

After that, standard of water quality is partially divised. Now chlorine dioxide and chlorite ion is regarded as same, and both additional concentrations is decided below 0.6mg/L.
The regulation of chlorine disinfection is same since before. It is necessary to disinfect by chlorine finally after water treating process is disinfected and oxidized by chlorine.  (September 1, 2000)

 

New Products】

1. Sodium chlorite

 'SUKEBIOTALK® / スケビオトーク®' (registered trademarrk)

To:Food Processing of Livestock Raising and Food Additives

  New products : 'sodium chlorite'

A few years ago, the following thing caused problems.
Chinese chicken is kept fresh several days longer than Japanese ones.
It is because Chinese chicken is kept by chlorine dioxide which is not approved in Japan.
In 1995, the US and other countries approved chlorine dioxide as a disinfectant for chicken processing water.
(stabilized chlorine dioxide, sodium chlorite, acid sodium chlorite)

Japan approved the import of chlorine dioxide under Japanese hygiene regulation considering US fresh meet washing process.
In result, Japan has approved indirect approve.
Sukegawa Chemicals has hoped the early chlorine dioxide approve in Japan because of several problems like VRE from import fresh meet, Japanese VRE patient, anaerobic spore-forming bacteria measures, patient outbreak of Campylobacter and Salmonella.

In August 14 (2006 / H18), Japanese govenment has started preparing for approve sodium chlorite as food additives for disinfection of fresh meet, fish, fruits and vegetables. The first process was safety check for people use.

We assume that approve for fresh meet and fish will be early because Japanese goverment has already finished the enough safety check.
It was before unheated food approve. (cherry, butterbur, grape / 2005: peach, eggs, raw eat vegetable, citrus fruits skin / 1995 :seasoned and processed herring raw / 2005)

We predicted products which will be approved near future from our 30 years chlorine dioxide history.
Acidified sodium chlorite 'SUKEBIOTALK®' is our trial product.
The manufacturing method is stabilied ' acidified sodium chlorite 'which is consisted in our food additives : SUSUMUCHAN plus food additives : organic acid.

Early research start make you use new approved products earlier.
You cannnot expect good bacteria elimination effect for porous food (chicken wings, chicken skins) and water-registant (vegetable,cabbage) even by dipping, spray, bubbling with strong chlorine dioxide. You know that by experiment and research.

In this webpage (mainly in Japanese), you can get the details such as comparison data and more.

Please feel free to contact.

 

2. Food additives : Sodium chlorite 

  'SUSUMUCHAN '

Recently, sodium chlorite (NaClO2), relative of ClO2 is getting approved as food additives wider and wider .
So far, disinfection by sodium chlorite is approved for 'cherry, butterbur, grape, peach'. New approve is un-heated food such as 'raw eat vegetable, egg (eggshell), citrus fruit (only for sweets processing), processed herring roe (except dryed and freezing)'.
For the future, we granted an approval for manufacturing food additives from Kobe public health center in July 12, 2006.

 

3. Hyper activated stabilized chlorie dioxide

 ' BIOSTAFF® ' ( = ビオスタッフ) 

In May 2005 (H17), we made a presentation of development successes of hyper activated chlorine dioxide at 'the Society for Antibacterial and Antifungal Agents, Japan',

 

Bacillus subtilis IFO3134 (spore)
Minimum Bactericidal Concentration (MBC):ppm

             Agent      Bacillus subtilis IFO3134 (spore) 

 Minimum Bactericidal Concentration : (ppm)

Povidone-iodine          250 (or more)
Sodium hypochlorite          250
Stabilized chlorine dioxide(SCD)  'BIOTALK®'          250
Socdium chlorite 'SUSUMUCHAN'          250
Sodium chlorite 'SUSUMUCHAN' +'MF' (BIOWE+®)          125
Hydrogen peroxide          125
Activated SCD 'BIOSUKEGAWA® design No. 1000'          125
Peracetic compound liquid           64
Hyper Activated SCD@ 'BIOSTAFF®'           32
Hyper Activated SCDA 'BIOSTAFF®+special surfactant'

          1

               (The Society for Antibacterial and Antifungal Agents, Japan / May, 2005 in Osaka)
                          (Data at Sukeawa Chemicals Central Research Laboratory )
                                     (Please feel free to ask any questions)

4. Activated Stabilized chlorine dioxide

 (バイオスケガワ) BIOSUKEGAWA®

・ Bacteria removal for food processing factory environment !

・ Good reputation for bacteria removal, odor control and washing at human living and animal(pet) environment !

'BIOSUKEGAWA®' is new product, activated stabilized chlorine dioxide.
The special feature is one-liquid style with no chlorine dioxide gas emission.
The bacteria elimination effect is from 10 to 100times more effect than usual stabilized chlorine dioxide.
(Sukegawa's data comparison).
It has no odor and keeps long water stability. Elimination bacteria power is 125ppm / 30 minutes for spore-forming bacteria,
and 50ppm / 10 minutes for general bacteria and mold. (Data at Sukegawa Chemical's Central Research Laboratory)

5. Sequential deodorizing equipment

   (レオスケガワ)LEOSUKEGAWA SYSTEM

・ Good reputation for section sequential deodorizing equipment of garbage treating machine (50 kg) !

・ Ask for two-liquid type stabilized chlorine dioxide system plan depending on the purposes
   Ex. ) Ammonia is decreased from 800 ppm to 0.5 ppm.
      (m3 / minutes, 30℃, 85 % humidity, water temperature 26 ℃)

6. Hyper washing bacterial elimination system
     by activated stabilized chlorine dioxide

       'BIOSUKEGAWA® Modern System U'

(Research report / Conference presentation)

・Japanese hygiene standards tells that each category foods can contain below 1,000, 10,000 or 100,000 general bacteria per one gram.
 (S41, 厚生省=Ministry of Health Labour and Welfare, 通牒ー環食 No5187)
 (Except milk and frozen food which can be eanten after heat)
 It is compulsory that coliform group, Salmonella, Staphylococcus aureus, fecal coliform and pathogenic E. coli bacteria can be found none. the regulation tells that general bacteria can be found less than regulation, and coliform group cannot be found. All of food which has general bacteria and coliform group over the regulation cannnot be sold. Among these microobe, it is easy to eliminate trophozoite bacteria capable of causing food poisoning such as salmonella perfectly at laboratory.
 However, it was difficult to eliminate general bacteria which has wahsed by sodium hypochlorite . That is because almost all of them form spore and
heat - resistant.
For us, if only spore is being eliminated, it is really easy to eliminate other kinds of bacteria capable of causing food poisoning and fungi (Eumycetes).
Lot of Spore-forming bacteria is heat-resistance because they are in strong skin. Spore-forming bacteria is devided into two species. One is anaerobic bacteria, Bacillus and anaerobic bacteria, Clostridium. The former one includes pathogenicity (Bacillus cereus). It causes severe odor, lots of return and food poisoning. The latter one includes the worst bacteria such as tetanus, gas bacillius, botulinus and welch.

 We have found salmonella which causes the most abundant of food poisoning in chicken skin and cucumber.
 But the washing did not make progress because salmonella lives in porous foods. We cannot find solution even by ozone, strong acid water and soaking in hot water.

 We can now wash soft food (ikura, silk crepe, sea urchin) and crustacean (squid, octopus) with combination of ultrasonic irradiation and ClO2 without breaking washed food. We present the data in order. However,food hygiene law does not grant stabilized chlorine dioxide(SCD) 'BIOTALK®', activated SCD 'BIOSUKEGAWA®', hyper activated SCD, 'BIOSTAFF®' as food additives.
 So, we have applied for manufacturing food additives qualification and food additives : sodium chlorite. (Expiration of Patent Term)
 Thanks to being granted both of them by Kobe public health center in July 12th 2006, we began manufacturing and supplying food additives:sodium chlorite.

 In July 20th 2006, we sent information letters to distributor and clients. On the basis of food hygiene law, we can now remove bacteria from wash granted food with the Kit 'BioMe+®' (for washing liquid and finished food ) and combination of ultrasonic irradiation and ClO2.

 <Attention>
 Please do not use stabilized chlorine dioxide (SCD), activated SCD and hyper activated SCD as food sterilization.
 For food, please use food additives 'SUSUMUCHAN'. (Granted food is limited. / Please inform the details.)
 Some people say that 'I know chlorine dioxdie well.'
 However, 'BIOSUKEGAWA® Modern System U (ultrasonic irradiation washing with chlorine dioxide)' was launched recently,
 so few people do not know that. Please see our granted patents information(Expiration of Patent Term). Chlorine dioxide removes bacteria in industrial and spent defrosting water and also controles rotten and fermentation odor. Spent chlorine dioxide naturalizes diatom which eats filth. For biological treatment system, chlorine dioxide does not cause as bad influence as sodium hypochlorite.
 Please feel free to ask us.

 <Attention>
 @ For removing bacteria addition agent of people's drinking water, only chlorine ion was granted before. Newly, chlorine dioxide was granted and also revised. Please inform details to related parties.
 Sodium chlorite is not granted for adding drinking water for removing bacteria. Also there are no standard that you can drink water controled bacteria with only sodium chlorite. Please check that for yourself. Now urgent action is required for bacteria elimination technology of people's drinking water because new problems were found. Causative micoorganism of Cryptosporiridium has 60 times as resistant against chlorine as E.coli. One of virus has from 3 to 10 times as resistant against  chlorine as E.coli. Legionella has from 10 to 20 times as resistant against chlorine as E.coli. Mycobacterium has from 60 to 100 times as resistant against chlorine. (The Society for Antibacterial and Antifungal Agents, Japan / Professional Toshio Sato)
 Revised bacteria elimination sysetem is both conventional and chlorine dioxide system. However, it is difficult to do this balanced addition system except water supply facility etc.
 After patents has decided (house environment, spa, spring etc.), we will start the business formally.
 Please feel free to ask the details.

 ABoth sodium hypochlorite and chlorine dioxide has limitation as food additives.
  Please check the granted food etc. before. (official compendium of food additives)
 
 B In evaluation list of FAO / WHO, chlorine dioxide and chlorine is ranked A1. On the contrary, sodium hypochlorite is out of the list. WHO does not grant sodium hypochlorite as food additives. (JAFA・・・A1 or A2 list of FAO / WHO・・・1985)