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Purogene® - Chlorine Dioxide Solution
Purogene® is a stabilized chlorine dioxide solution developed by Kemin Bio Solutions to deliver effective, broad-spectrum microbial control in airline potable water storage tanks and distribution systems. When activated with a food-grade GRAS acid, Purogene generates free chlorine dioxide, a selective oxidizer that eliminates bacteria, viruses, fungi, and slime that threaten onboard water safety.
Used by leading commercial airlines, Purogene supports routine tank disinfection and ongoing maintenance. Its effective, low-odor formulation makes it ideal for aircraft water systems—helping improve water quality and ensure compliance with aviation sanitation protocols.
Upon activation, Purogene produces chlorous acid and free chlorine dioxide. Chlorous acid initiates microbial oxidation, while chlorine dioxide penetrates cell walls and oxidizes intracellular components like proteins, enzymes, and nucleic acids. This two-tier oxidative mechanism rapidly kills microbes and breaks down slime.1,2
Unlike many traditional biocides, chlorine dioxide has a neutral charge and small molecular size, allowing it to effectively penetrate and degrade slime.3 It also leaves behind a residual oxychloro presence, helping maintain bacteriostatic conditions and reducing the likelihood of microbial rebound.4
Our experts collaborate with your team to optimize antimicrobial integration into existing operations, ensuring seamless implementation and peak performance.
Kemin's Customer Laboratory Services provides tailored lab analyses to help you determine the most effective dosage and evaluate performance metrics for your specific process setup.
Kemin Application Solutions offers onsite support and specialized equipment recommendations to help you accurately dose and monitor use at your facility.
Connect with Kemin today to discover how Purogene can help your airline maintain high quality and odor-free potable water systems.
References
1. Gómez-López, V. M., Rajkovic, A., Ragaert, P., Smigic, N., & Devlieghere, F. (2009). Chlorine dioxide for minimally processed produce preservation: A review. Trends in Food Science & Technology, 20(1), 17–26. https://doi.org/10.1016/j.tifs.2008.09.003
2. Benarde, M. A., Israel, B. M., Olivieri, V. P., & Granstrom, M. L. (1965). Efficiency of chlorine dioxide as a bactericide. Applied Microbiology, 13(5), 776–780. https://doi.org/10.1128/am.13.5.776-780.1965
3. Gordon, G., & Rosenblatt, D. H. (2005). Chlorine dioxide: The current state of the art. Journal - American Water Works Association, 97(6), 107–121.
4. U.S. Food and Drug Administration. (2001). Food additive petition for acidified sodium chlorite (ASC), 21 CFR 173.325.
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