Bio-Cide Int'l ASC Chlorite FCN 739: "Mixing an aqueous solution of sodium chlorite with any GRAS acid to achieve a pH of 2.2 to 3.0 then further diluting this solution with a pH elevating agent (i.e., sodium bicarbonate, sodium carbonate, or an un-acidified sodium chlorite solution) to a final pH of 5.0 to 7.5. The final sodium chlorite concen- tration does not exceed 1200 mg/kg and the chlorine dioxide concentration does not exceed 30 mg/kg."

{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"

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

****!!!*** "Treatment of pears inoculated with Botrytis cinerea, Mucor piriformis or P. expansum with 10 mg/ml chlorine dioxide for 10 min suppressed decay, but addition of 0.5 mg/ml of chlorine dioxide to flume water did not reduce decay of inoculated fruit. Chlorine dioxide reduced the population of E. coli O157:H7 on inoculated apples by only 2.5 logs at 80 mg/ml " " fungal mycelia are formed in Rhizopus- or Mucor-infected fruit stored in piles of bins or boxes in the packinghouse and leakage from decayed tissue, apart from being phytotoxic, carries inoculum that may easily infect adjacent healthy fruit by the action of pectolytic enzymes." "The disease control effect of COS has been considered to be one of the most important properties, corresponding directly to their possible biological applications... COS inhibited germination and growth of Botrytis cinerea and Mucor piriformis in strawberry fruit"

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."

"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."

{Helpful example of guidance}