"Chlorine dioxide gas has been successfully treated with cannabis with the presence of Aspergillus, the genus of over 185 species of fungus."

Efficacy of chlorine dioxide (ClO2) gas in reducing Escherichia coli O157:H7 and Listeria monocytogenes on strawberries was determined using batch and continuous flow ClO2 gas treatment systems. Effects of continuous ClO2 gas treatment on total aerobic plate count, color, and residual ClO2 and chlor …

{Includes abstract} "Gaseous treatments with ClO2 and O3 on low-moisture foods (LMFs) have been reported for their efficient bacterial reduction without affecting the external quality of food. "

"Treatment with ClO2 at 4.1 mg/liter significantly (a = 50.05) reduced the population of foodborne pathogens on all produce."

"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"

"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."

"ClO2 + MC (7%) + mild heat (40 °C) obtained maximum bacterial reductions on almonds. SEM images displayed bacterial cells protected by almond and coupon crevices. Surrogate E. faecium and pathogenic Salmonella were statistically (P < 0.05) similar."

{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. "

"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."