Food Treatment

"Treatment with ClO2 at 4.1 mg/liter significantly (a = 50.05) reduced the population of foodborne pathogens on all produce."

****!!!*** "Treatment of pears inoculated with Botrytis cinerea, Mucor piriformis or P. expansum with 10 mg/ml chlorine dioxide for 10 min suppressed decay, but addition of 0.5 mg/ml of chlorine dioxide to flume water did not reduce decay of inoculated fruit. Chlorine dioxide reduced the population of E. coli O157:H7 on inoculated apples by only 2.5 logs at 80 mg/ml " " fungal mycelia are formed in Rhizopus- or Mucor-infected fruit stored in piles of bins or boxes in the packinghouse and leakage from decayed tissue, apart from being phytotoxic, carries inoculum that may easily infect adjacent healthy fruit by the action of pectolytic enzymes." "The disease control effect of COS has been considered to be one of the most important properties, corresponding directly to their possible biological applications... COS inhibited germination and growth of Botrytis cinerea and Mucor piriformis in strawberry fruit"

"The mixture of chemicals in three sachets was formulatedto release ClO2gas into the cabinet (31.1 liters) at concentrationsof 1.4, 2.7, and 4.1 mg/liter within 5.4 to 10.5, 10.4 to 20.0, and20.5 to 30.8 min, respectively, at 23618C. Because gas phaseconcentration of 1 mg/liter is equivalent to 362 ppmv, an alternative way to report the concentrations of ClO2 gas released is 507, 977, and 1,484 ppmv within 5.4 to 10.5, 10.4 to 20.0, and 20.0 to 30.8 min, respectively" "Substantial reductions in populations of pathogens on apples, tomatoes, and onions butnot peaches or fresh-cut cabbage, carrot, and lettuce were achieved by treatment with gaseous ClO2without markedly adverseeffects on sensory qualities."