Chlorine dioxide (ClO2) off-gassed from an aqueous solution and reacted incrementally with potassium iodide solutions (sinks). After 30 min, 45% of the initial dose was detected as chlorite ion in the sink, whereas 35% of the initial dose was still in the source. "

" A batch treatment of strawberrieswith 4 mg/liter ClO2for 30 min and continuous treatment with 3 mg/liter ClO2for 10 min achieved greater than a 5-logreduction for bothE. coliO157:H7 andL. monocytogenes.After continuous exposure to 3.0 mg/liter ClO2gas for 10 minfollowed by 1 week of storage at 48C, no aerobic microorganisms were detected and the color of the strawberry surface didnot change significantly (P.0.05). Residues of ClO2and chlorite on strawberries after the treatment were 0.1960.33 mgClO2per kg and 1.1762.02 mg Cl2per kg, respectively, whereas after 1 week of storage no ClO2residues were detectedand residual chlorite levels were down to 0.0760.12 mg Cl2per kg. These results suggest that ClO2gas treatment is aneffective decontamination technique for improving the safety of strawberries while extending shelf life"

The aim of this study was to investigate the lethal effects of simultaneous treatments with gaseous chlorine dioxide (ClO2) and mild wet heat (55 °C at 100% relative humidity [RH]) on Salmonella enterica in chicken feces on the surface of eggshells. Gaseous ClO2 production decr …

"40 ppm ClO2 had no effect on the internal quality of the table eggs, when comparing with the UV treatment method. The hatchability of hatching eggs was not statistical different between formaldehyde fumigation and 80 ppm ClO2 gas treatment, though the value was decreased at high concentration of 160 ppm ClO2 gas.

"Adults of phosphine-susceptible and -resistant strains of [insects] exposed for 2–12 h to a chlorine dioxide gas concentration of 1.40 g/m3 (520 ppm) in an outdoor trailer during July and October of 2015. The mean ± SE temperatures in July and October were 32.8 ± 0.5°C and 24.8 ± 0.6°C, respectively. In July, complete mortality after 5 d was achieved"

"...Though the perchlorate ion has been identified as a degradation product in the treatment of fruits and vegetables with gaseous ClO2, Smith et al. confirmed “in the presence of a chlorine dioxide sink and in the absence of light, perchlorate formation from chlorine dioxide is nil” and “the formation of chlorate and perchlorate can be minimized or essentially eliminated ... if chlorine dioxide sanitation processes are protected from light” "As it comes into contact with food surfaces, chlorine dioxide gas will be consumed by the oxidation of organic matter and micro-organisms present on food. Unlike chlorine dioxide gas in-solution, which decomposes into various oxychloro species upon its exposure to water, gaseous chlorine dioxide will decompose into only chlorine and oxygen when released to the atmosphere." "In-line with the results of Lee, we conservatively estimate that the residual chlorite concentration is approximately 70% of chlorine dioxide consumed in-reaction and that residual chlorate concentration is approximately 15% of chlorine dioxide consumed in-reaction. The reaction’s remaining 15% can be categorized as minor reaction products." "Chlorine, however, will rapidly be broken down in reactions with ultraviolet light or other atmospheric particles to form the chloride particle. "

"...Antimicrobial effect of chlorine dioxide (ClO2) gas (5 or 10 ppmv) and aerosolized sanitizer, when applied alone or in combination, on the survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes"

"Variations in RH [relative humidity] have great effect on the solubilization of ClO2 gas on tomato surfaces considering that ClO2 residues on tomatoes increased with increasing RH. Also, the amount of ClO2 residues on tomatoes is positively correlated with the level of inactivation of pathogens."