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."
Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
"CA TriNova, Inc. [chlorine dioxide] consisted of two compartments: one containing a gran-ular porous solid impregnated with sodium chlorite and the othercontaining a granular porous solid impregnated with acid and anacid precursor (ferric chloride" "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 alter-native 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, an d20.0 to 30.8 min, respectively." "supporting the observation that increased exposure of ClO2 to organic materials resulting from break-age of cellular structures caused by cutting, slicing, or shredding offers protection against inactivation." "As with cabbage and carrot, treatment had animmediate and significant adverse affect (a50.05) on sen-sory quality. " " hypothesis that interactions between fungal propagules and the epidermis of tomatoes retard penetration of ClO2 gas" "The ef-fects of a more rapid release of ClO2gas on inactivationof pathogens and on sensory quality should also be investigated."
Effect of relative humidity on chlorine dioxide gas inactivation of foodborne pathogens and its residues on tomatoes
Evaluation of Gaseous Chlorine Dioxide as a Sanitizer for KillingSalmonella, Escherichia coli O157:H7, Listeriamonocytogenes, and Yeasts and Molds on Fresh and Fresh-Cut Produce
"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."