Effect of controlled-release chlorine dioxide on the quality and safety of cherry/grape tomatoes
Efficacy of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Yeasts, and Molds on Blueberries, Strawberries, and Raspberries
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for Killing Salmonella, Escherichia coli, O157:H7, Listeria monocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
"Treatment with ClO2 at 4.1 mg/liter significantly (a = 50.05) reduced the population of foodborne pathogens on all produce."