****!!!!**** "WHITE PAPERS, AND APPLICATION NOTES"

***** "ClO2 at 10 μg ml−1 effectively reduced conidial germination of all decay fungi tested after treatment for 0·5 min. Chlorine dioxide only kills by contact, not systemically, and is effective only on exposed fungal propagules, such as those suspended in water or on the surface of fruit. It does not kill pathogens under the fruit skin or active infections. Chlorine dioxide can be difficult to use indoors because when a treated water stream is agitated or aerated, some of the ClO2 comes out of solution and enters the atmosphere. There is a permissible exposure level of 0·1 μg ml−1 in the air, but workers will respond to the odour before that level is reached. In USA, for this reason the recommended rate for indoor applications is μg ml−1 or less"

"egardless of the food product, nearly all radioactive residue was present in edible tissues as chloride ions; the chlorite ion was present only in egg-rinse water. Small amounts (10% or less) of radioactivity were present as chlorate ions, which would be a useful marker compound for chlorine dioxide sanitation."

***!!!!*** "Formulations for the sustained release of chlorine dioxide (ClO2) gas were developed, and their gas-producing profiles and antimicrobial effects... were evaluated" "Sodium chlorite (NaClO2) and citric acid were used to generate ClO2 gas, and the generation rate and maximum ClO2 gas concentration were controlled using diatomaceous earth (DE) and calcium chloride (CaCl2). "

"Its efficacy is largely not affected by pH and organic matter and it does no react with nitrogen compounds to form chloramines. The most widely accepted antimicrobial mechanism of ClO2 is damage to protein synthesis and increased permeability of the outer cell membrane. ClO2 gas may be more effective for inactivation of foodborne pathogens than aqueous ClO2 due to its penetration ability. Also, ClO2 gas could be applied for microbial control during transportation and storage of food." "The specific objectives of this study were, (ⅰ) to investigate the effect of relative humidity, surface characteristics of samples, and temperature on the antimicrobial efficacy of ClO2 gas... on produce and food contact surfaces, (ⅱ) evaluate the antimicrobial effects of the combination treatment of ClO2 gas with ultraviolet (UV) radiation, aerosolized sanitizer, and dry heat against foodborne pathogens on produce and seeds, (ⅲ) develop portable sustained release formulation of ClO2 gas for field application." "Combined treatment of ClO2 gas (10 ppmv) and aerosolized PAA (80 ppm) for 20 min caused 5.36, 5.06, and 4.06 log reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively."

*****"[Note: Some statements about corrosion, reaction with phenols, Cl also released during some specific reactions, etc may have some inaccuracies] Like ozone and chlorine, chlorine dioxide is an oxidizing biocide and not a metabolic toxin. This means that chlorine dioxide kills microorganisms by disruption of the transport of nutrients across the cell wall, not by disruption of a metabolic process." "Unlike chlorine, Chlorine dioxide is effective at pH between 4 and 10. No dumping and filling with fresh water required;" "Chlorine dioxide can be used as a spray. All parts therefore, can easily be reached;" In scrubbers: "In scrubbers, Usually, a very low chlorine dioxide residual, around 0.2-ppm, is sufficient to ensure odour control." {includes effects on specific foods when rinsed}

*******!!!!*****!!!!**** "The ASC prepared by premixing highly concentrated reactants (in particular > 40%) followed by dilution (dilution after reaction, DAR) was more effective in inactivating foodborne pathogens, and it produced higher antimicrobial compound (Cl2 and ClO2) yields than the other procedures. " "Thus, food manufacturers or researchers could prepare an ASC solution with a much higher bactericidal activity using the DAR procedure, with smaller amounts of reactants in the final ASC solution."