Chlorine and chlorine dioxide (ClO2), common disinfecting and bleaching chemicals used in the food industry, are potent oxidizing and chlorinating agents. Unfortunately, little is known about the nature of the reactions of chlorine with organic food constituents. This presentation reviews published …

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

{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. "

"Water disinfection with ClO2 controlled E. coli but not Salmonella in process water. "

Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine d…

***Specific examples measuring air concentration -How to control CD concentration in air, & ppm reduction when aerosolized -The concentration of aerosolized ClO2 was 23, 34, 45, and 61 ppm, respectively, at 100, 200, 300 and 400 ppm of ClO2 working solution concentration, respectively, showing significant differences from baseline measurements. The significant low concentration in aerosolized ClO2 likely resulted from the evaporation of ClO2 during the process of particles formation in the nebulizer. The pH level was negatively correlated with the concentration of aqueous ClO2."The concentration of aerosolized ClO2 was 23, 34, 45, and 61 ppm, respectively, at 100, 200, 300 and 400 ppm of ClO2 working solution concentration, respectively, showing significant differences from baseline measurements. The significant low concentration in aerosolized ClO2 likely resulted from the evaporation of ClO2 during the process of particles formation in the nebulizer. The pH level was negatively correlated with the concentration of aqueous ClO2.""The advantage of aerosol ClO2 is that it does not need humidifier"

Information on chemical contaminants that can cause foodborne illness including acrylamide, BPA, pesticides, and more.

"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."

{CD effects on packaging materials.} "...polyethylene terephthalate, polylactic acid, polypropylene, nylon, and multilayers of ethylene vinyl acetate and ethylene vinyl alcohol have high [ClO.sub.2] barriers. But polystyrene, linear low-density polyethylene, linear low-density polyethylene, high-density polyethylene and polyvinyl chloride demonstrated poor barrier characteristics to [ClO.sub.2]. " "...alterations occurred in the materials and their properties."

Food Contact Substance (FCS) Notifications