Secondary Direct Food Additives Permitted in Food for Human Consumption, Federal Register, Volume 60 Issue 42 (1995) ~FDA
"TBA values for both raw and cooked poultry exposed to chlorine dioxide-containing process water did not significantly differ from that
for poultry exposed to tap water."
A Focus on Chlorine Dioxide: The Promising Food Preservative | Request PDF
Request PDF | On Mar 1, 2017, Zhao Chen published A Focus on Chlorine Dioxide: The Promising Food Preservative | Find, read and cite all the research you need on ResearchGate
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 | Journal of Food Protection | Allen Press
Antimicrobial Activity of Controlled-Release Chlorine Dioxide Gas on Fresh Blueberries† | Journal of Food Protection | Allen Press
"ClO2 treated fruit had inhibitedenzyme activity, such as polyphenol oxidase and peroxi-dase, that attributed to a significant role in the softening process(38), or inhibited respiration rate and ethylene biosynthesis, which reduced postharvest decay" "It was suggested thatClO2could reduce fruit metabolism, in addition to inhibiting weight loss and maintaining firmness" "Because ClO2inhibited cellwall protein synthesis, it could possibly reduce fruitsoftening as a result"
Evaluation of Chlorine Dioxide Gas against Four Salmonella enterica Serovars Artificially Contaminated on Whole Blueberries | Journal of Food Protection | Allen Press
Singh | Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products | Meat and Muscle Biology
"emitting sachets of chlorine dioxide have been evaluated for their antimicrobial activity against major foodborne pathogens (Ellis et al., 2006; Park and Kang, 2015). Shin et al. (2011) reported reductions of S. Typhimurium and L. monocytogenes on raw chicken breasts when sachets of chlorine dioxide were used in combination with modified atmosphere packaging. Similar results were reported by Ellis et al. (2006), with reductions of about 1 log10 CFU/g on chicken breasts under refrigerated storage."
USE OF A CONTROLLED CHLORINE DIOXIDE (CLO2) RELEASE SYSTEM IN COMBINATION WITH MODIFIED ATMOSPHERE PACKAGING (MAP) TO CONTROL THE GROWTH OF PATHOGENS - SHIN - 2011 - Journal of Food Quality - Wiley Online Library
ABSTRACT Salmonella Typhimurium and Listeria monocytogenes are major bacterial pathogens associated with poultry products. A controlled released ClO2 sachet applied with modified atmosphere packagi...
Chlorine dioxide for minimally processed produce preservation: A review | Request PDF
Request PDF | Chlorine dioxide for minimally processed produce preservation: A review | Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms.... | Find, read and cite all the research you need on ResearchGate
Chlorine Dioxide Controls Green Mold Caused by Penicillium digitatum in Citrus Fruits and the Mechanism Involved | Journal of Agricultural and Food Chemistry
"the content of malondialdehyde and nucleic acid leakage (OD260) of P. digitatum markedly increased, and the mycelial morphology was seriously damaged with increased ClO2 concentration." "These results indicated that ClO2 could inhibit fungal growth by destroying the membrane integrity of P. digitatum, and the use of ClO2 may be an alternative strategy to control green mold in postharvest citrus fruits."
Induced expression of NOX and SOD by gaseous sulfur dioxide and chlorine dioxide **enhances antioxidant capacity** and maintains fruit quality of ‘Daw’ longan fruit during storage through H2O2 signaling - PubAg
Chlorine Dioxide Resource Book for Food Safety Professionals by Pureline
The food industry relies heavily on chlorine dioxide for many treatment applications. Approved by the EPA for potable water applications and by the FDA for use as a disinfectant in the processing of foods and beverages, chlorine dioxide is the perfect solution to many of the problems food and beverage companies encounter on equipment, in drains and floor areas and in their air and water supplies. PureLine Solutions patented equipment options and pre-cursor chemicals are also NSF certified.
Draft opinion of the Scientific Committee on Veterinary Measures relating to Public Health on the Evaluation of Antimicorbial Treatments for Poultry Carcasses
"chlorine dioxide, acidified sodiumchlorite, or trisodium phosphate are efficient against spoilage and pathogenic bacteria present on poultry carcasses in terms of reducing the pathogen load, albeit not in eliminating it... sensory effects of these products on poultry are negligible. Reactive agents like chlorine dioxide, acidified sodium chlorite and peroxyacids may induce chemical changes in poultry carcasses. However, reaction products have not been identified and consequently a toxicological evaluation is not possible."
US4021585A - Chlorine dioxide spray process for chilling meat carcasses - Google Patents
In chilling freshly slaughtered hog carcasses the bleaching effect of a bactericidal spray is eliminated by the use of chlorine dioxide in a concentration sufficient to inhibit the protein synthesis mechanism of bacteria. The concentration required for this purpose, which may be in the range of 5 to 25 parts per million (ppm), is so small that it produces very little if any oxidation; hence the characteristic bleaching effect of chlorine dioxide is avoided. The skin color of carcasses so sprayed is unaffected by the process.
(PDF) bacterial contamination during broiler defeathering
Because of the escape of contaminated gut contents, the number of Campylobacter spp. recovered from broiler carcasses increases during... | Find, read and cite all the research you need on ResearchGate
Levels of chlorine and chlorine dioxide of equivalent bactericidal effect in poultry processing water
The use of about 1/7 as much CIO2 as CI2 would be less corrosive to processing equipment and provide the poultry industry with an alternative bactericide to chlorine.
Chlorine dioxide for minimally processed produce preservation : a review | Semantic Scholar
Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of ...
Chlorine dioxide for minimally processed produce preservation: a review - ScienceDirect
Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine d…
Validation of the Use of Organic Acids and Acidified Sodium Chlorite To Reduce Escherichia coli O157 and Salmonella Typhimurium in Beef Trim and Ground Beef in a Simulated Processing Environment | Request PDF
USDA amends the national list of allowed and prohibited substances for livestock in the National Organic Program. | Animal Law Update
Jan 2019 "Acidified sodium chlorite, and zinc sulfate will be permitted as synthetic substances allowed for use in organic livestock production. Activated charcoal and the other permitted substances in the last bullet point are important medical tools that provide medical relief to animals raised for food."
Protecting our food and health against microbial contamination and infection - UNIVERSITY OF MAINE
Microbial food safety is very important to modern food science and human beings due to outbreaks of foodborne infections and intoxications. Therefore, the emphasis of the proposed research is protecting human heath against food poisoning and bacterial infection. Control of foodborne pathogens and the reduction in the potential health risks to consumers from pathogens is one of the most urgent problems confronting the food industry. Chemical agents with antimicrobial activity have been used as one of the most traditional techniques. However, consumers today are increasingly concerned about t...
Antimicrobial Activity of Controlled-Release Chlorine Dioxide Gas on Fresh Blueberries
PDF | The effect of chlorine dioxide (ClO2) gas on the safety and quality of blueberries was studied. In vitro studies revealed that both ClO2 gas... | Find, read and cite all the research you need on ResearchGate
Chlorine dioxide pouches make produce safer - Fruit Growers News
Agricultural Research Service (ARS) scientists in Florida are helping a company develop a small plastic pouch designed to make produce safer. The pouch releases chlorine dioxide gas, which eliminates Escherichia coli bacteria and other pathogens from the surfaces of fruits and vegetables.
Foods | Free Full-Text | Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes
Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO2) is an alternative sanitizer offering a greater oxidizing potency with greater efficacy in reducing a large number of microorganisms. We investigated the effect of aqueous chlorine dioxide treatment against human pathogens, Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes seeded on sweet potatoes. Sweet potatoes were spot inoculated (4.2 to 5.7 log CFU/cm2) with multi-strain co...
ClorDiSys composition Environmental Assessment for Food Contact Notification for FDA approval re. airborne fumigation of produce ~FDA
{Important: Some formulas and calculations in this document need correction} {Proposes air flush or allowing to consume fresh after CD fumigation.} "The chlorine dioxide gas produced under the method proposed produces extremely high purity (at least 99.7%) chlorine dioxide gas and the only impurity from the method is solid sodium chloride which will be remain in the reaction cartridge as well as any impurities originally in the solid technical grade sodium chlorite matrix. "Chlorite may be expected to form as a degradation product on the surface of food treated with the FCS." "[In air:] also undergo photodecomposition to molecular chlorine and oxygen; chlorine will be further reduced to chloride in the presence of UV light. "
Frontiers | Efficacy of Chlorine, Chlorine Dioxide, and Peroxyacetic Acid in Reducing Salmonella Contamination in Wash Water and on Mangoes Under Simulated Mango Packinghouse Washing Operations | Sustainable Food Systems
"no Salmonella was detected from samples treated with 200 ppm chlorine and 80 ppm PAA. On the other hand, Salmonella was consistently recovered from mango and water samples treated with chlorine dioxide (5 ppm). This ****reduced antimicrobial efficacy can be attributed to the sharp decline in residual chlorine dioxide concentrations in wash water****. Further, reductions in residual chlorine and PAA concentrations were also observed over time. Therefore, to ensure the sustained antimicrobial activity of chlorine and PAA, it is critical to regularly monitor and replenish the disinfectant in wash water."