Distribution, Identification, and Quantification of Residues after Treatment of Ready-To-Eat Salami with 36Cl-Labeled or Nonlabeled Chlorine Dioxide Gas
" Collectively, these data suggest that chlorine
dioxide is chemically reduced quickly on salami surfaces and that slow-release formulations could be used for ready-to-eat sanitation provided that chlorate residues fall within limits set by regulatory organizations."