Hydrogen peroxide and chlorine dioxide against parasite Ichthyophthirius multifiliis (Protozoa, Ciliophora) in jundiá fingerlings
Chlorine/Bleach on Crops ~USDA
{Chlorine Dioxide & other chems evaluation for use with Crops} "To form chlorine dioxide, sodium chlorate (NaClO3) and sulfuric acid (H2SO4) are reacted with sulfur dioxide (SO2), or chloric acid is reacted with methanol (CH3OH) (HSDB, 2005). Alternatively, chlorine dioxide can be formed with chlorine (Cl2) and sodium chlorite; sodium hypochlorite with hydrochloric acid; potassium chlorate with sulfuric acid; or by passing nitrogen dioxide through a column of sodium chlorate." "Although chlorite in water may move into groundwater, reactions with soil and sediments may reduce the amount of chlorite reaching groundwater. The toxic action of chlorite is primarily in the form of oxidative damage to red blood cells at doses as low as 10 mg/kg of body weight. Toxic reaction products are not known to occur when chlorite is mixed with organic materials. EPA has set a maximum contaminant level (MCL) of 249 0.8 mg/L for chlorine dioxide in drinking water and 1 mg/L for chlorite"
A Focus on Chlorine Dioxide: The Promising Food Preservative
******* 2017. "To inhibit the browning of white cabbage, Gómez-López et al. [15] applied cysteine solution prior to ClO2 treatment."
Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats
1958. {Destruction of vitamin E in flour by chlorine dioxide." "Chemical estimation of total tocopherols indicated a loss of 70% after the application of ClO2 at 30 ppm (the commercial level used). [though some estimation info may be inaccurate?]" "The destruction of the vitamin by chlorine dioxide was confirmed in biological tests on rats, ****which had smaller testes when their diets had ClO2-treated flour."
Reactions of aqueous chlorine and chlorine dioxide with model food compounds
1986. Oxidation of cysteine and methionine has been observed in flour treated with ClO2. Flour proteins also become more soluble when exposed to high ClO2 levels. ****** "Very little is known about the toxicity of the oxidized or chlorineated derivatives of amino acids and proteins. Certain amino acids, such as aspartic acid, tryptophan, and tyrosine, as well as proteinaceous materian may undergo halogenation to form dihaloacetonitriles and trihalomethanes, some of which have been shown to be genotoxic." The toxicities of the nonvolatile, halogenated or oxidized products are not known."