A pure chlorine dioxide solution includes a chlorine dioxide gas dissolved therein, a chlorite, and a pH adjuster which is an acid or a salt thereof having a buffering property whose pH is 2.5 to 6.8 as a 5% aqueous solution at 25° C.

"Chlorine dioxide (ClO2) inactivation experiments were conducted with adenovirus type 40 (AD40) and feline calicivirus (FCV). Experiments were carried out in buffered, disinfectant demand-free water under high- and low-pH and -temperature conditions. Ct values (the concentration of ClO2 multiplied by …"

****!!!!****!!!!**** "optimum conditions for the production of gaseous chlorine dioxide (ClO2) from aqueous ClO2 (HCl+NaClO2). When 1 N HCl was reacted with various concentrations of NaClO2 (50,000-500,000 mg/mL), the highest concentration (695 mg/L) of gaseous ClO2 was obtained from the aqueous ClO2 containing 100,000 µg/mL NaClO2. Next, the effects of relative humidity (RH; 43, 85, and 100%) and temperature (4, 12, and 25ºC) on the production of gaseous ClO2 were investigated. It was observed that the concentration of gaseous ClO2 was increased as RH was decreased, or the temperature was increased. Finally, it was confirmed that the amount of gaseous ClO2 was highly correlated (R2=0.9546-0.9992) with the volume of aqueous ClO2."

**** "We concluded, then, that chlorine dioxide inactivated poliovirus by reacting with the viral RNA and impairing the ability of the viral genome to act as a template for RNA synthesis"

"over 30 min, chlorine dioxide did not change the Raman spectrum or the spore structure"

This work investigated degradation (measured by qPCR) and biological deactivation (measured by culture-based natural transformation) of extra- and intracellular antibiotic resistance genes (eARGs and iARGs) by free available chlorine (FAC), NH2Cl, O3, ClO2, and UV light (254 nm), and of eARGs by •OH, using a chromosomal ARG (blt) of multidrug-resistant Bacillus subtilis 1A189. Rate constants for degradation of four 266–1017 bp amplicons adjacent to or encompassing the acfA mutation enabling blt overexpression increased in proportion to #AT+GC bps/amplicon, or in proportion to #5′-GG-3′ or 5′-TT-3′ doublets/amplicon, with respective values ranging from 0.59 to 2.3 (×1011 M–1 s–1) for •OH, 1.8–6.9 (×104 M–1 s–1) for O3, 3.9–9.2 (×103 M–1 s–1) for FAC, 0.35–1.2(×101 M–1 s–1) for ClO2, and 2.0–8.8 (×10–2 cm2/mJ) for UV at pH 7, and from 1.7–4.4 M–1 s–1 for NH2Cl at pH 8. For FAC, NH2Cl, O3, ClO2, and UV, ARG deactivation paralleled degradation of amplicons approximating a ∼800–1000 bp acfA-flanking sequence required for natural transformation in B. subtilis, whereas deactivation outpaced degradation for •OH. At practical disinfectant exposures, eARGs and iARGs were ≥90% degraded/deactivated by FAC, O3, and UV, but recalcitrant to NH2Cl and ClO2. iARG degradation/deactivation always lagged cell inactivation. These findings provide a quantitative framework for evaluating ARG fate during disinfection/oxidation, and support using qPCR as a proxy for tracking ARG deactivation under carefully selected circumstances.

1980. This study was conducted to examine the effects of chlorine dioxide on dehydrogenase enzymes, protein synthesis, and deoxyribonucleic acid of bacteria…

"short-lived acidified sodium chlorite (ASC) which has potent decontaminating properties. Upon mixing the main active ingredient, chlorous acid is produced in equilibrium with chlorite anion. The proportion varies with pH, temperature, and other factors, ranging from approximately 5–35% chlorous acid with 65–95% chlorite, more acidic solutions result in a higher proportion of chlorous acid. Chlorous acid breaks down to chlorine dioxide which in turn breaks down to chlorite anion and ultimately chloride anion. ASC is used for sanitation of the hard surfaces which come in contact with food and as a wash or rinse for a variety of foods... Because the oxo-chlorine compounds are unstable when properly prepared, there should be no measurable residue on food if treated appropriately. "

Low molecular weight (LMW) thiols function as thiol-redox buffers to maintain the reduced state of the cytoplasm. The best studied LMW thiol is the tripeptide glutathione (GSH) present in all eukaryotes and Gram-negative bacteria. Firmicutes bacteria, including Bacillus and Staphylococcus species utilize the redox buffer bacillithiol (BSH) while Actinomycetes produce the related redox buffer mycothiol (MSH). In eukaryotes, proteins are post-translationally modified to S-glutathionylated proteins under conditions of oxidative stress. S-glutathionylation has emerged as major redox-regulatory mechanism in eukaryotes and protects active site cysteine residues against overoxidation to sulfonic acids. First studies identified S-glutathionylated proteins also in Gram-negative bacteria. Advances in mass spectrometry have further facilitated the identification of protein S-bacillithiolations and S-mycothiolation as BSH- and MSH-mixed protein disulfides formed under oxidative stress in Firmicutes and Actinomycetes, respectively. In Bacillus subtilis, protein S-bacillithiolation controls the activities of the redox-sensing OhrR repressor and the methionine synthase MetE in vivo. In Corynebacterium glutamicum, protein S-mycothiolation was more widespread and affected the functions of the maltodextrin phosphorylase MalP and thiol peroxidase (Tpx). In addition, novel bacilliredoxins (Brx) and mycoredoxins (Mrx1) were shown to function similar to glutaredoxins in the reduction of BSH- an...

"exogenous glutathione added to glutathione-deficient E. coli in amounts equal to those which would be present in a similar suspension of the wild-type bacteria fully restored resistance of glutathione-deficient bacteria to chlorine-based oxidants" "oxidized glutathione is almost as effective as reduced glutathione, implying that the tripeptide and/or oxidized thiol undergo further reactions with chlorine compounds. Indeed, in vitro, 1 mol of reduced glutathione will react with approximately 3.5 to 4.0 mol of hypochlorous acid."

Abstract Strawberries are highly sensitive to deterioration by microbial decay after harvest and Botrytis cinerea is one of the most common diseases that infect them. Previous work has reported successful extension of strawberry shelf life through the use of chlorine dioxide (ClO2) gas treatments. In this study, California strawberries purchased at retail stores were treated with continuously generated ClO2 gas over concentrations ranging from 0.01 to 5.0 mg/L for durations ranging from 7 to 1000 min to determine how ClO2 gas impacts fungal mortality and fruit quality as a function of treatment concentration, treatment duration, and ClO2 absorption by the fruit. Repeated measures and Gompertz models were used to infer on the efficacy of the ClO2 gas, and a novel method was used to quantify the ClO2 absorption by fresh produce. It was found that ClO2 gas treatments have minimal effect at delaying the onset or growth rate of Botrytis cinerea for treatments followed by incubation at 4 or 22 °C even when corrected for natural variability of Botrytis cinerea presence among batches of strawberries, indicating that treatments are not sufficient for shelf-life extension.

The effect of chlorine dioxide (ClO2) on Penicillium expansum growth and patulin production in vitro and on its disease severity in apples was investi…

Journal of Food Science 54: 57-60

Non-volatile reaction products generated from the reactions of 70 mM aqueous chlorine or chlorine dioxide with 10 mM l-tryptophan were shown to be dir…

Nonvolatile products generated from reactions of graded molar ratios of aqueous chlorine or chlorine dioxide with L-tryptophan (1:1, 3:1 and 7:1) were shown to be direct-acting mutagens to Salmonella...

Water Research 19(10): 1273-1281

Svensk papperstidning 81(4): 114-120

"The reaction of tryptophane, histidine and tyrosine (10 ppm each) with ClO(2) were studied at molar ratios ranging from 0.25 to 4 in the presence or absence of oxygen. It was found that in the absence of oxygen adding substoichiometric amounts of ClO(2) creates products that are structurally similar to the starting amino acids. Through a series of cascade reactions the initial product distribution gradually evolves toward simple, small carbon chain products that are far from the starting amino acid. The reaction product distribution revealed that chlorine dioxide can attack the electron-rich aromatic moieties as well as the nitrogen atom lone electron pair"

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**** "The microorganisms in biofilms include disease-causing pathogens such as E.coli, Salmonella, Campylobacter and Listeria so it’s important to prevent their development and stop the spread of any spores. The microorganisms cluster together and secrete a protective polysaccharide “glue” that helps them to resist outside elements. Chlorine dioxide penetrates this slimy outer layer by breaking down the inert sugars. Unlike other biocides, chlorine dioxide then continues reacting with the proteins that the microorganisms are built from, disrupting cell function and preventing them from reproducing. Chlorine dioxide is particularly effective at preventing the build-up of Legionella, Giardia Lambia and Cryptosporidium oocysts in public drinking water supplies."

"application of 1‰ solution of stabilized liquid chlorine dioxide on some food-born related bacteria - E. coli, Staphylococcus aureus, S. Enteritidis and C. jejuni."

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****!!!!**** "the reaction between the ferrous ion and chlorite is very fast (5–15 s) over a range of pH 6.5–8.0; in this condition a ferrous ion dose of 3.31 mg Fe/mg ClO2 completely reduced chlorite to chloride, producing minimal residual soluble iron. For pH higher than 8.0–8.5, chlorite removal is lower due to the natural transformation of the ferrou ions to ferric hydroxide. Within these pH values, chlorite can be removed completely with ferrous ion concentrations higher than the stoichiometric value. Moreover, the application of ferrous salts for chlorite removal during the coagulation process enhances the performance of the coagulation and flocculation treatment"

A multilevel antimicrobial coating with "release-killing", "contact-killing" and "anti-adhesion" properties was prepared from polymer-encapsulated chlorine dioxide (ClO(2)), water-in-oil-in-water (w/o/w) double emulsion. A slow sustained release of gaseous ClO(2) at a rate sufficient to inhibit bact …