Disinfection clear results for confident decision
Kemio™ is the next generation measurement platform, delivering the validation you need from a method you can trust. Kemio™ utilises a sophisticated electrochemical technique which removes complexity for the user, giving you clear results.
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|Disposable Sensors||Digital Testing||Fast Results||No Glassware|
A truly simple test method, Kemio uses a sophisticated electrochemical technique, powered by our patented single-use sensor technology.
Kemio™ is the next generation measurement platform, delivering the validation you need from a method you can trust. Kemio™ Disinfection enables expert disinfection validation, using an EPA approved method.
Get consistent results across all users. Unlike traditional measurement techniques, Kemio does the hard work for the operator, minimising chances for errors caused by users.
Suitable for all users with no training required
With on-screen visual instructions, Kemio™ can be used by anyone straight out of the box.
Personalised to your testing needs
Add your own test limits to see pass and fail results which enable clear action for the operator. Create a complete dataset by inputting personalised information such as user, location, batch and product.
Multiparameter testing platform
Kemio™ performs tests for Chlorine (free and total), Chlorine Dioxide, Chlorite and Peracetic Acid (PAA) on one instrument with the use of different sensors.
Get audit-ready with organised data
The integrated data log summarises 10,000 results to provide a traceable, auditable dataset. Meet your compliance requirements by extracting data via USB with the encrypted data transfer.
Suitable for all sample types
Kemio™ delivers a consistent performance for samples which are coloured, turbid or include floating particles.
Perform validation at the point of use
Kemio™ uses no glassware and is certified IP67 waterproof, making it suitable for use even in difficult operating environments.
Sanitation is employed in all food and beverage sectors, often with stringent controls and regulations. Monitoring and validation of these sanitizers helps ensure produce quality and safety is protected. Palintest technologies are used in facilities across the food and beverage industry to protect produce quality and safety, including in the following sectors:
|In beverage plants sanitation is used to control microorganisms and to prevent additional costs associated with spoiled batches.||Cleaning and sanitation are conducted throughout the brewing process to remove microorganisms and prevent microbial growth.|
|Sanitizers are used throughout the bottling plant to reduce microbial contamination and ensure that the produce is safe for consumption.||Sanitation is used in the processing of dairy produce for the cleaning of equipment. The concentration of sanitizer must be carefully monitored to ensure that the equipment is free from harmful microbes but does not affect the integrity of the end product.|
|Fresh Produce||Meat and Poultry|
|The processing of fresh cut produce requires a controlled washing and sanitization procedure. This is to remove any soil, debris and plant tissue from the produce, as well as prevent any cross contamination of harmful microbes.||Meat and poultry is dosed with sanitizer to reduce pathogen levens on the produce. The dosing process must be carefully monitored to ensure that disinfection levels are strong enough to remove pathogens.|
Food and beverage products go through a series of cleaning and sanitization processes. Different processes are suitable for different produce types, however the cleaning and washing procedure will vary depending on the producer.
|Cold Aseptic Filling (CAF)||Cleaning in Place (CIP)|
|Cold Aseptic Filling involves bottling a product at ambient temperatures. A cost effective and healthy way of packaging, it is used for bottling of a wide variety of dairy and beverage products.||Cleaning in Place involves the cleaning of the machinery and pipework using a mixture of chemicals, heat and water without dismantling or opening equipment.|
|Dip Tank and Chiller||Flume and Spray Bar|
|Dip, dry or dump tanks and chillers are used to process a range of fresh produce and poultry products. These must be carefully controlled to ensure produce is safe for consumption.||Flume and spray bars are a critical process in preventing cross-contamination and reducing microbial counts on produce surfaces.|
|Irrigation Water||Tools and Surfaces|
|Irrigation water includes water required for the growth of crops both outside and indoor in more controlled environments.||Any tools and surfaces that come into contact with produce must be cleaned and sanitized. This is a critical process to prevent any cross contamination to other produce.|