This study showed that there is no significant difference in total aerobic counts, fecal coliform levels, and salmonellae incidence of chiller water or broiler carcasses when pH of the chlorine dioxi...

"aqueous solutions of three binary systems consisting of oxychloro species and diluted acid activators, which, when mixed, generated a chlorous acid/chlorine dioxide system"

Bacillus cereus T and F4810/72, B. stearothermophilus ATCC 1518, and Clostridium perfringens NCTC 8798 spore inactivation by 20, 50, and 80 mg chlorine dioxide (ClO2)/L at three pH values (4.5, 6.5,...

ABSTRACT: The bacterial reduction of Salmonella and Escherichia coli O157:H7-inoculated apples and lettuce by ClO2 at 0, 5, 10, 20, and 40 ppm with and without 170-kHz ultrasonic treatments for 3, 6...

"Application to vineyards, pome, stone crops"

"strawberries consume ClO2 gas rapidly and that longer exposure times (17 and 84 min) for continuous exposure resulted in around 45% ClO2 absorption whereas shorter exposure times (7 min) consumed less than 20% of the injected ClO2 because the latter did not reach steady state ClO2 consumption prior to completion."

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"we will study chlorine dioxide (ClO2) gas as an antimicrobial treatment for leafy greens (lettuce and spinach) and cherry tomatoes for use with current production lines and packaging systems. To inactivate human pathogens with ClO2, the product must be exposed for a prolonged time, and so we will use packaging strategies to address this problem."

The objective of this study was to evaluate the feasibility and efficacy of using chlorine dioxide (ClO2) gas generated by dry media (sodium chlorite …

"Tomatoes, blueberries, baby-cut carrots, almonds, and peppercorns were inoculated with Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and Salmonella"

{Published treatments of almonds and other foods with chlorine dioxide gas}

{Includes almonds}

A chlorine dioxide generating pad has been used as postharvest treatment to maintain the quality and safety of strawberries"

Chili pepper (Capsicum annuum L.) powder and other powdered spices containing chili peppers are occasionally contaminated with foodborne pathogens. We applied chlorine dioxide (ClOsub2/sub) gas treatment to chili peppers prior to drying to inactivate Salmonella Typhimurium. Chili peppers inocula …

"The concentration of ClO2 gas peaked at 354–510 and 750–786 ppm within 0.5 h"

Semantic Scholar extracted view of "Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce" by Hui-Erh Chai et al.

Semantic Scholar extracted view of "Efficacy of gaseous chlorine dioxide for decontamination of Salmonella, Shiga toxin-producing Escherichia coli, and Listeria monocytogenes on almonds and peppercorns" by Hui-Erh Chai et al.