Overview
Selective Micro Technologies partnered with Bunzl Distribution to evaluate the real-world impact of Ultra-Pure chlorine dioxide across multiple departments within a Homeland grocery store.
The objective:
Replace fragmented sanitation programs with a single solution that improves food quality, reduces waste, and simplifies operations.
The program covered:
- Produce systems
- Meat and deli cases
- Ice machines
- Floral departments
- General surface sanitation
The Problem
Grocery stores face constant pressure from:
- Product spoilage and shrink
- Biofilm and microbial buildup
- Odor contamination in food environments
- Labor-heavy cleaning processes
- Multiple chemicals across departments
Traditional sanitizers create tradeoffs:
- Residue
- Corrosion
- Ineffectiveness under organic load
- Operational complexity
The Solution: Ultra-Pure ClO₂
Selective Micro’s system generates chlorine dioxide on-site using a sealed micro-reactor.
This delivers:
- 99.9999% pure chlorine dioxide
- Neutral pH, non-corrosive solution
- Residue-free application
- High efficacy at low ppm
- One product across all departments
It replaces multiple sanitizers with a single system.
Objectives of Testing
- Reduce microbial load and biofilm
- Extend shelf life of perishable goods
- Improve visual quality of food products
- Reduce shrink and waste
- Eliminate odor sources
- Simplify sanitation workflows
Testing Methods
Produce
- Injection into misting system
- Continuous low-dose application
- Supplemental wash and hand misting
Meat & Deli
- CleanAir units placed inside display cases
- Optional spray and dip applications
Ice Machines
- CleanAir installed internally
- Swab testing pre and post
Equipment & Surfaces
- Between-batch sanitation with ClO₂
- Measured microbial reduction
Results
Produce Systems
Initial condition:
- ~500 CFUs of slime-forming bacteria detected
- Active biofilm presence
After treatment and system correction:
- No green slime detected at closing
- Gross buildup eliminated from misting nozzles
- Near eradication of mold traces in treated systems
Shelf Life Impact
Store feedback:
- Leafy green shrink dropped to near zero
- Product lasted multiple days longer on display
Additional Note: Quote from Oklahoma City area supermarket produce manager:
“Shrink of leafy greens is down to almost zero. Before, if I put leafy greens out on Monday, they had to be gone by Wednesday or they needed pulled. Now, they look good until Friday. I was asked by our owner why my store is the only one not putting product back on the trucks.”
Equipment & Produce Processing
Measured microbial reduction:
- Water-only process: 89.19% reduction
- ClO₂ process: 99.94% reduction
Additional surface reductions:
- Sink wall: 5.24 log reduction
- Drain: 4.19 log reduction
- Spinner: 3.09 log reduction
Meat & Seafood
Results varied by protocol execution, but strong upside observed:
- Store-level savings: $50–$100 per week in shrink
- Significant improvement in product appearance
- Reduced replacement frequency
Microbial impact:
- Bacterial counts reduced from 38,000,000 to 120,000 in treated environment
Meat & Deli
- Brighter color retention in seafood
- Longer shelf life for tuna and deli products
- Reduced labor (less handling, stirring, replacing)
Ice Machines
- Reduced odor-causing bacterial growth
- Cleaner internal environment
- Improved ice quality
Floral
- ~50% reduction in product loss
- Extended life of flowers and greenery
- Ability to order larger volumes with less risk
“By using the Selective Micro Technologies' Clean Air Pads I have cut my fresh loss in half. Because product stays so much longer I am able to order larger quantities & take advantage of price breaks. Greenery stays even longer. It certainly works for me. I cannot imagine being without the Pad in my cooler.” –Jackey L., Evans Florist
Operational Impact
Across departments:
- One product replaced multiple chemicals
- Reduced training and handling requirements
- Faster cleaning cycles
- No rinse required
- No corrosion or residue
Financial Impact
Typical grocery baseline:
- ~10% shrink in produce and meat
Even small improvements matter:
- 3% reduction in shrink =
- ~$56,700 saved (meat)
- ~$45,528 saved (produce)
Conclusion
This demonstration showed that controlling microbial load at the source changes everything:
- Products last longer
- Displays look better
- Waste drops
- Labor decreases
Instead of managing problems downstream, stores prevent them upstream.
Ultra-Pure ClO₂ allowed a single system to handle sanitation, odor control, and shelf life across the entire store.
See how food environment sanitation helps reduce contamination risk across retail.