"purification process of purifying Philippine clams in the oxygenated state with 4 times of disinfected seawater...) was explored, and the water was changed once for 8 hours, and the purification time was 24 hours. The pilot test of the process can reduce the number of E. coli population in the Philippine Hazai intestine... and the sterilization rate reaches about 95%, the sand content is reduced from 65mg/100g to 23mg/100g, and the volatile salt-based nitrogen rises from 3.8mg/100g to 5.8mg/100g," "phenolic compounds denature proteins and make microorganisms inactive, and also different from chlorine biochlorination and inactivity. When it comes into contact with microorganisms, it releases new ecological oxygen and hypochlorous acid molecules and produces a powerful bactericidal and disinfection effect. This strong oxidation effect makes the amino acids in microorganisms oxidize and decompose, so as to inhibit their growth and kill them. Its residues water, trace chloride, carbon dioxide, organic sugar and other non-toxic and harmless substances." "According to the experimental results of Chen Youlin [2], the mass fraction of chlorine dioxide only needs to be 10× 10-6 action for 5 minutes to completely kill E. coli, mass fraction 10× 10-6 action to completely kill Staphylococcus aureus, mass fraction 100× 10-6 action 10min to kill spore bacteria, mass fraction 500× 10-6 for 2min to destroy hepatitis B virus (HBSAG); Chlorine dioxide can also have a special decomposition effect on cyanide, etc"

****!!!!****!!!!**** {Includes data table of studies of gas and liquid against specific pathogens on food} "ClO2 disinfects by oxidation through the one-electron transfer mechanism, resulting in a reduction to ClO2–...The inactivation may be reached by allowing permeability of the cell membrane by changing the configuration of lipids and protein which involve the oxidation of amino acids by the gas. The second option is due to the reaction with nucleic acid and/or protein structures... However, some research showed degradation in viral RNA, inducing genotoxicity or discontinuing replication of genome information." "At higher relative humidity, a greater reduction of pathogen population was reported. This might be explained due to the increment of the pores’ sizes in the bacteria due to swelling at high humidity, which allow penetration of the ClO2 molecule into the bacteria." "Gaseous ClO2 showed a negative impact on treated fruits and vegetables through enzymatic browning formation... is related to the deterioration of nutritional quality. However, additional treatments can be added to the gas exposure to inhibit browning..." "negative color change in spinach leaves, which occurred during storage after being exposed even to 50 ppm of gaseous ClO2. Also, treatments with higher concentrations may lead to bleaching of fruits and vegetables" "reaction rate was estimated to be... which is significantly higher than the reaction rate reported by previous researchers ... the chamber used here was stainless steel... likely increased the reaction with the walls, and created minor corrosion" "larger exposure surface area for the water in contact with the gas increased the overall decay rate" "some crevices in equipment could impact the effectiveness of the ClO2 gas treatment due to the time for gas to diffuse into the crevice" "the ClO2 gas concentration is surface area- and water volume-dependent" "Results showed an increase in the reaction rate due to water presence at different water volume and exposure surface area. After 7 days’ exposure at 3000 ppm of ClO2 gas, none of the selected plastics or elastomers showed a significance difference (p0.05) in the hardness value." "excitation wavelengths of ClO2 are near the ultraviolet and visible light... leads to dissociation into ClO + O or Cl + O2" " Further research can also be extended to determine the rate of ClO2 molecules dissolving into water, and the residuals form."

In this study, black peppercorns and cumin seeds were inoculated with a five-serotype cocktail of Salmonella or its surrogate Enterococcus faecium"

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

"the effect of UV-A and fluorescent lamp on chlorine dioxide gas degradation was observed. The degradation of gas under these conditions followed a first order reaction. In this research, gas degradation using a 40-Watt UV-A lamp was approximately four orders of magnitude larger than with a 34-Watt fluorescent lamp. In dark conditions, less than three percent degradation in gas was observed over a period of six hours.... In the same study, the effect of temperature on the degradation of chlorine dioxide gas was observed at 5° [However, ClO2 is a liquid at 5 degrees??], 23°, and 40°C. In all cases, the effect of temperature was negligible"

"E. coli, Staphylococcus aureus, S. Enteritidis and C. jejuni."

"applications in which soil residues are frequent." "One sanitizer was an acidified solution of dilute sodium chlorite at pH 2.7; the other sanitizer was dilute chlorine dioxide (about 15 ppm) in tap water. Stainless steel types 304 and 316 corroded rapidly when exposed to the acidified chlorite solution. Chlorine dioxide near neutral pH 7.2 was noncorrosive to both type 304 and 316 stainless steels at a concentration of 100 ppm during 10 d of continuous exposure. This concentration is well above the typical use Concentration of 15 ppm; typical use time span is 15 min." "chlorine dioxide is of equal bactericidal activ- ity to sodium hypochlorite at one-seventh the concentration of hypochlorite, when used for sanitation of poultry processing water"

[Combinations affected lethality in presence of other materials.] Chlorine, ClO2, and a commercial raw fruit and vegetable sanitizer were evaluated for their effectiveness in killing vegetative cells and spores of Bacillus cereus and spores of Bacillus thuringiensis. The ultimate goal was to use one or both species as a potential surrogate(s) for Bacillus anthraci …

*****!!!!**** {This article only mentions chlorine dioxide effectiveness against SARS-CoV-1, not SARS-CoV-2, against which it has greater effectiveness} "The exposure of SARS-CoV-2 (7.8 of log10 (TCID50/ml) to 1:49 (~150 ppm) and 1:99 (~75 ppm) *household bleach* resulted in the virus titer being reduced below levels of detection after 5 min" "The aim of this review is to provide information, primarily to the food industry, regarding a range of biocides effective in eliminating or reducing the presence of coronaviruses from fomites, skin, oral/nasal mucosa, air, and food contact surfaces. As several EPA approved sanitizers against SARS-CoV-2 are commonly used by food processors, these compounds are primarily discussed as much of the industry already has them on site and is familiar with their application and use. Specifically, we focused on the effects of alcohols, povidone iodine, quaternary ammonium compounds, hydrogen peroxide, sodium hypochlorite (NaOCl), peroxyacetic acid (PAA), chlorine dioxide, ozone, ultraviolet light, metals, and plant-based antimicrobials. This review highlights the differences in the resistance or susceptibility of different strains of coronaviruses, or similar viruses, to these antimicrobial agents."

"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."

{ppm, time, pesticide & pathogen reduction levels} "chlorine dioxide gas was reported to successfully remove 35% to 60% pesticide residues such as azoxystrobin, tebuconazole, dimethomorph (Z), and dimethomorph (E) from table grapes" "The presence of unstable phosphoric acid ester linkage in organophosphorus pesticides make it more susceptible to oxidation, and it is easy to breakdown using ClO2"